HEARTY FRENCH-STYLE SAUSAGE AND LENTIL SOUP SIMMERED WITH WINE AND HERBS.
Serves 4-6
Prep Time 15 minutes
Cook Time 45-55 minutes
Total Time 1 hour 10 minutes
Ingredients
- 4 good-quality pork sausages (Toulouse-style or mild Italian)
- 1 tbsp olive oil (if needed)
- 1 large onion, diced
- 2 carrots, diced
- 3 garlic cloves, minced
- 2 tbsp tomato paste
- 1 tsp fresh thyme (or ½ tsp dried)
- 1 bay leaf
- 1 bouquet garni (thyme + bay tied with twine)
- 120 ml dry white wine
- 1.2 L chicken broth
- 250 g green lentils (French Puy preferred), rinsed
- Salt & freshly cracked black pepper
- Optional: chopped parsley to finish
Instructions
1. Brown the Sausages
- In a Dutch oven over medium heat, brown the sausages whole until about 90% cooked through.
- Remove and let rest. Slice into coins and reserve.
2. Build the Base
- In the same pot (no cleaning, keep the flavor), add onion and carrot.
- Sweat gently 6-8 minutes until softened and lightly golden.
- Add garlic and cook 30 seconds.
- Stir in tomato paste and cook 1-2 minutes until slightly caramelized.
3. Deglaze & Simmer
- Add white wine and scrape the bottom of the pot. Let reduce by half.
- Add chicken broth, lentils, thyme, bay leaf, and bouquet garni.
- Bring to a gentle simmer.
- Cook 25-30 minutes, until lentils are tender but still hold their shape.
4. Finish
- Return sliced sausages to the pot. Simmer 5-10 more minutes.
- Adjust seasoning with salt and pepper.
- Remove bouquet garni.
- Finish with chopped parsley if desired.
Chef Notes
- Green lentils hold their shape best - avoid red lentils.
- This soup gets better the next day.
- For deeper flavour, add a splash of sherry vinegar before serving.
By Laurent Dagenais