Lentil Soup with Sausage

Pairs Well With

Serves 4


1 ½ cups lentils, presoaked

4 slices of bacon, cut into ¼ inch pieces

1 T clarified butter

½ yellow onion, chopped

½ carrot, peeled and chopped

1 stalk celery, chopped

½ leek, cleaned and chopped

1 t minced garlic clove

2 T tomato paste

4 cups chicken stock (low sodium)

1 bay leaf

Salt and freshly ground pepper

½ T fresh thyme or 1 t dried

1 T vinegar

1 T mustard

1 lb beef, pork, or turkey sausage or franks

1 T olive oil


Heat the butter in a skillet and sauté the bacon, then add the garlic and vegetables. Add the drained lentils, then the tomato paste and chicken stock. Bring the broth to a boil and add the bay leaf. Simmer until the lentils are almost tender. Add the thyme, vinegar and mustard. When lentils are cooked take out one quarter of the lentils and puree the rest of the soup. Recombine the soup with the reserved lentils. Season to taste with salt and pepper. In a separate pan sauté sausage or franks in a skillet with oil until golden brown and add to the soup. Garnish with chopped parsley or chives.