Wednesday, May 28, 2014

Lentil and Garlic-Sausage Soup

This is a great Make-Ahead soup.
SOUP, OLIVE OIL, GARLIC SAUSAGE, CARROTS, CLOVES, ONION, FENNEL, BAY LEAF, WHITE WINE, TRI-COLORED LENTILS, CHICKEN BROTH, WATER, ROSEMARY SALT, PEPPER, MANCHEGO CHEESE
Serving: 6
1/4 cup extra-virgin olive oil
3/4 pound garlic sausage, cut into 1" cubes
3 large carrots, cut into 1/2" dice
3 garlic cloves, minced
1 large onion, coarsely chopped
1 medium fennel bulb, cut into 1/2" dice
1 bay leaf
1 cup dry white wine
3 cups tri-colored lentils (1 pound plus 5 ounces)
2 quarts chicken broth
1 quart water
1 teaspoon chopped rosemary
salt and freshly ground pepper
3/4 cups (2 1/2 ounces) Manchego cheese, shredded

1. Heat the 1/4 of olive oil in a large saucepan.  Add the sausage and cook over moderately low heat until it starts to brown, about 7 minutes.  Add the carrots, garlic, onion, fennel and bay leaf and cook over moderate heat until softened, about 8 minutes.  Add the wine and boil over moderately big heat  until the pan is almost dry, about 5 minutes.  Stir in the lentils, broth and water and bring to a boil.  Simmer, stirring occasionally, until the lentils are tender, 1 hour.  Discard the bay leaf.
2. Stir the rosemary into the soup and season with salt and pepper.  Ladle into bowls.  Sprinkle with cheese, then drizzle with olive oil and serve.