Day 3: French Lentil Stew

We love soups and stews in our home, but 100+ degree temperatures during the summer just don't allow for me to be in the kitchen cooking soup, let alone attempting to eat it.  I couldn't wait for the weather to cool down so I could try out some new soup recipes that I found.

Lentils are a great source of protein and are very cheap!  So, you can easily make this stew for a few dollars and feed your family with  a little bit leftover.  The original recipe did not include meat, so I just threw in some leftover Bratwurst and it added a nice touch.  My husband isn't too fond of meatless dinners, so I try to please him.   I'd recommend serving this with a crusty French baguette, and we even splurged this time and added some fine French cheese--definitely worth it!

French Lentil Soup
Printable Version

3 Tablespoons olive oil

2 cups chopped onion

1 cup chopped carrots

2 garlic cloves, minced

4 cups chicken broth (or you can use vegetable)

1 1/4 cups lentils, rinsed and drained

1 14 1/2- ounce can diced tomatoes, in juice

3 links smoked sausage, or Bratwurst (optional)*

Heat oil in heavy large saucepan over medium-high heat.  Add onions, carrots and garlic; saute until vegetables begin to brown, about 15 minutes.  Add broth, lentils and tomatoes with juice and bring to a boil.  Reduce heat to medium-low, cover, and simmer until lentils are tender, about 35 minutes.

Transfer 2 cups soup (mostly solids) to blender and puree until smooth.  Return puree to soup in pan.  Season with salt and pepper.  If you prefer a thinner soup, you can add more broth at this point to thin it down.  

*If adding the sausage/bratwurst, dice the sausages and saute in a pan until slightly browned.  Add to the soup after returning the puree to the pot.  

source: adapted from Bon Appetit, December, 2006