Yesterday the temperature only went up to about 75 degrees and for August in the South, that is a very cool temperature. It got me in the mood for soup. But not a heavy, cream-based soup. No, I wanted something “light” and broth-based so I got out this bistro cookbook I have and proceeded to comb through it for a recipe. There was only one that I had most of the ingedients for so it was the one I decided to prepare. Here is my version of “Lentil Soup with Pork Sausages” as adapted from the Bistro Cooking cookbook, by Patricia Wells.
1/2 package of nitrate free bacon
1 onion, chopped well
1 grated carrot
2 tsp ground cumin
2 cloves of garlic, pushed through a press or minced
4 whole cloves
2 1/4 quarts of liquid (I used half chicken broth and half water)
1 pound organic french green lentils
2 bay leaves
1 Tbs unsalted butter
3 Tbs Worcestershire Sauce
1 package of polish kielbasa
First you will need a large stockpot. Brown the bacon in the bottom of the pot, then remove the bacon leaving the drippings behind.
Next, add the cumin, chopped onion, grated carrot, 2 minced cloves of garlic, and the 4 whole cloves and saute these until they are all nice and brown.
Then add the lentils and bay leaves, give it a good stir, and then add all your liquid. At this point, you will also need to add a liberal amount of salt and pepper. Taste the broth as you add to make sure it’s to your liking.
Bring to a boil then turn down the heat and let the lentils simmer until cooked through, which takes about 45 minutes.
About 10 minutes before the lentils are done, slice the kielbasa into rounds and place it into a pan with the 1 Tbs of butter and the Worcestershire sauce. You may also add a light sprinkling of cumin here if you wish. Cutting the sausage and then cooking it cuts down the time it takes to get these done and you want them to be a nice brown. When you see that, you’ll know they’re ready.
In small soup bowls, ladle some of the lentil soup in first then top it with a few pieces of the cut kielbasa. It’s quite tasty and so simple because there aren’t many ingredients. This should serve at least 4-6 people. I had a bunch of soup leftover to freeze for another day.
A couple of notes for you, this took a lot more salt than I would have thought it would so don’t be scared when you’re adding it to yours. Also, if you can’t find the French Green lentils, regular lentils will do just as well. I halfway think I like them better because they’re a little more substantial than their French counterpart.
If you make this and enjoy it, please leave me a comment and let me know!