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,
http://www.foodnetwork.com/recipes/ina-garten/lentil-sausage-soup-recipe/index.htmlIngredients
1 pound French green lentils (recommended:
du Puy)
Used non-French1/4 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)
Omitted1 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 instead3 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 Sausage2 tablespoons dry red wine or red wine vinegar
Freshly grated Parmesan, for serving
Directions
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