Sunday, January 18, 2009

Lentil Smoked Sausage Soup

My mother makes a Greek style lentil soup called "fakyes" which I truly love on a cold winters day. I am an avid viewer of Food Network and was truly inspired to try something different with lentils. This recipe is from Ina Garten of the Barefoot Contessa show. The true key to a successful soup is home make chicken stock. Adjustments noted. I must some my mom's tried and tested old -world fakyes still are the greatest thing ever.

Lentil Sausage Soup Recipe
Ina Garten,

1 pound French green lentils (recommended: du Puy) Used non-French
1/4 cup olive oil, plus extra for serving
4 cups diced yellow onions (3 large)
4 cups chopped leeks, white and light green parts only (2 leeks) Omitted
1 tablespoon minced garlic (2 large cloves)
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
1 tablespoon minced fresh thyme leaves
1 teaspoon ground cumin Omitted added Bay Leaf instead
3 cups medium diced celery (8 stalks)
3 cups medium diced carrots (4 to 6 carrots)
3 quarts Homemade Chicken Stock
1/4 cup tomato paste
1 pound kielbasa, cut in 1/2 lengthwise and sliced 1/3-inch thick Used Dearborn Smoke Sausage
2 tablespoons dry red wine or red wine vinegar
Freshly grated Parmesan, for serving

In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.
In a large stockpot over medium heat, heat the olive oil and saute the onions, leeks, garlic, salt, pepper, thyme, and cumin for 20 minutes, or until the vegetables are translucent and tender. Add the celery and carrots and saute for another 10 minutes. Add the chicken stock, tomato paste, and drained lentils, cover, and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, or until the lentils are cooked through and tender. Check the seasonings. Add the kielbasa and red wine and simmer until the kielbasa is hot. Serve drizzled with olive oil and sprinkled with grated Parmesan


eleftheria galinou said...

Fakes vary depending on where you are from in greece. My grandmother who is from Izmir and my grandfather from Konstantinople have made it using only, lentil, tomatoes, garlic, bay leaves, a bit of tom paste and water and olive oil. My friend's mom who is from a village makes it using a lot of greens like green beans, various greens (xorta) and green onions. I have never thought of adding interesting idea. My fave is the vinegar in the end accompanied with some sardines (sardelles) and olives of course.

Sophie said...

I love making lentil soup because it's so hearty, almost like a delicious stew, the sausage makes it even moreso! Very delicious.

Blog Widget by LinkWithin