Lentil Soup with Italian Sausage

Chef's notes

Lentils are a great source of minerals, protein, and fiber. Best of all, they help create a delicious and hardy meal.

This soup is all about flavors. It uses chicken broth instead of a water base. Adding Italian sausages and thick slices of carrots and celery also makes this a comprehensive one pot meal. The soup incorporates Italian "Battuta" (see note below), tomato, garlic and bay leaf, all adding to the soup's complex flavors.

Total time from preparation to serving is only about two hours. This recipe makes plenty. Freeze individual serving portions for quick meals. Simply defrost, add water, and microwave.

Note: Battuta is an Italian flavor base. It can vary but basically is a mixture of fragrant seasonings, equal portions of celery, carrots, and onion. Mom usually added salt pork or pancetta.

The French have something similar, mirepoix. Theirs also consists of equal portions of celery and carrots but double the volume of onion. Mirepoix is an essential ingredient when making beef or chicken stock.

Variations, if you prefer, instead of Italian sausages, you can use leftover ham and bone, chicken, smoked pig's feet, kielbasa, pancetta, shrimp, etc.

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Ingredients

2 cups dried lentils (14 oz. package)
5 Italian sausages (1 pound)
Battuta, 1/2 cup each finely diced carrots, celery, and onion
2 large garlic cloves minced
3 32 oz. boxes low sodium chicken broth
3 plum tomatoes chopped*
1 bay leaf
2 large carrots
2 large celery stalks
Parsley

* can substitute equivalent volume of canned and drained cubed tomato, ground peeled, or 2 tablespoons of tomato paste

Instructions

Pick through the two cups of lentils and place them in a strainer. Run cold water through them until clean water flows through.
Place sausages in an 8-quart pot. Pour chicken broth up to the top of the sausages. Place on high heat with the cover partially open. Bring to a rapid boil. As the broth boils down to about half the initial volume, flip sausages over and lower heat to medium low. When the broth has evaporated, lightly brown the sausages all around (add a little olive oil if needed). Remove sausages.
Sauté the Battuta until softened, a minute or two while using a spatula to toss. Add garlic. Cook the mixture for another minute being careful not to burn.
Add the remainder of the open broth and another full 32 oz. box. Bring to a boil. Add lentils, tomato, and bay leaf. When the mixture reaches another boil, adjust the heat to maintain a simmer and cover the pot slightly ajar.
Slice the sausages to about 3/8 inches. Add them to the pot.
Remove the rough tips of the carrots and celery. Peel the carrots. Thick slice the carrots and celery. When the lentils begin to soften, after about 45 minutes, add the vegetables. Add more chicken stock a little at a time as needed or desired. Remove from heat when the lentils are cooked soft and the vegetables are just cooked through.
If a little more liquid is needed, you can supplement with water or additional chicken broth. Adjust for seasoning. Garnish with parsley and serve with grated parmigiana cheese.

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Lentil Soup with Italian Sausage