Empty My Fridge
Hearty Lentil Soup Recipe | Chef Jean-Pierre
Ingredients
- Olive oil · for sautéing
- Sausage½ lb
- Onion · chopped1
- Celery · diced2 stalks
- Carrot · diced2 cups
- Garlic · chopped2 tbsp
- Thyme1 tbsp
- Tomato · crushed14 oz
- Red lentil8 oz
- Lentil8 oz
- Vegetable broth10–12 cups
- Sweet potato · diced2 cups
- Kale · chopped4–5
- Salt
- Black pepper
- Parmesan cheese · for serving
Instructions
- Brown the sausage in a non-stick pan until fully cooked and caramelized. Set aside.
- Heat olive oil in a large soup pot. Sauté the onion for a few minutes.
- Add the celery and carrots and sauté until they begin to soften. Add the garlic and, once fragrant, add a couple of cups of stock.
- Add the herbs, crushed tomatoes and the cooked sausage, and stir well.
- Add the red and brown lentils and enough broth to cover everything. Bring to a boil, then reduce to a simmer for about 30 minutes, until the lentils are tender.
- If using sweet potatoes, add the kale about 15 minutes before the end so the sweet potatoes cook but do not turn mushy.
- Season with salt and pepper. Add more broth if the soup is too thick.
- Serve hot with grated Parmesan and a drizzle of olive oil if you like.
Summarized from Chef Jean-Pierre's video. Watch it for the details.
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