French Lentil Soup With Garlic Sausage Recipe

Heat oil in a large pot (with a lid) over medium heat. When hot add the carrots, onion, and celery. Cook stirring often,until the vegetables are just softened, for about 5 minutes. Add the garlic, sausage, and thyme, and cook 1 minute more. Add the stock and bay leaves, and bring mixture to a simmer over high heat. Stir in the lentils, then reduce heat, cover and cook at a gentle simmer until tender, for about 50 minutes. Remove and discard the bay leaves. Remove the garlic pieces and transfer to food processor. Using a slotted spoon, strain 1/2 cup solids (vegetables and sausage) from the soup and puree them with garlic pieces in a food processor or combine them with garlic pieces in a small bowl and smash with the back of a fork. Stir the pureed mixture into the pot; this will thicken the soup slightly. Taste the soup and season with salt, as needed. (Soup can be prepared 1 day ahead; cool, cover, and refrigerate. Reheat over medium heat.) To serve, ladle the soup into soup bowls and sprinkle with some parsley over each serving.

Recipe By: Betty Rosbottom