The Parmesan cheese rind adds a rich flavor to the soup. I freeze all my leftover Parmesan rinds. This time I used a 2" by 1" inch piece. An alternative is to sprinkle some grated Parmesan cheese before you serve the soup. Only blend about 2 cups of the soup, just enough to give it a creamy texture. This soup makes great leftovers.
Makes 3 to 4 servings
1 Tbs. olive oil
1 ¼ cup red onion, chopped
1 cup celery, chopped
1 cup carrots, chopped
1 cup potatoes, chopped and peeled
1 tsp. fresh thyme
1 bay leaf
1 tsp cumin
1 cup fresh or canned chopped tomatoes
1 cup French green lentils, rinsed and picked over
1 small piece Parmesan cheese rind
4 cups chicken broth
1 cup water
2-3 cooked or smoked sausages
1 tsp garlic salt
½ cup chopped basil
1-2 tsp apple cider vinegar
salt and pepper to taste
Heat the olive oil and sauté the vegetables for about 8 minutes stirring occasionally to prevent burning.
Add cumin and sauté for about 30 seconds to release the flavors.
Add the broth, the water, the bay leaf, the lentils and the piece of Parmesan rind, bringing it to a boil. Reduce heat, cover, and simmer for about 40 minutes or until lentils are tender. Remove from heat, discard bay leaf and Parmesan rind.
With an immersion blender, blend part of the soup until creamy, but leave half or more of the vegetables whole. If you don't have an immersion blender, blend 2 cups of the soup in a blender or food processor.
Cut the sausages into bite-sized pieces and sauté until slightly browned. Add to the soup.
Add the vinegar, sausages, basil and season with salt and pepper.
Recipe by © Sunnycovechef