Special ep.: lentil soup with sausages

Good idea for this soup from Ina Garten. It is basically a vegan soup, but it can be improved with sausages. And grated Parmesan cheese for fans of this product. 🙂

For 3-4 servings I used half a cup of green lentils, an onion, a clove of garlic, a carrot, two stalks of celery and a parsnip, a small box of tomato paste, spices.

Soak the lentils in a bowl of hot water for 15 minutes. Then drain the water.

In a pot, heat the diced vegetables with a little oil, salt, pepper, vegeta, thyme and cumin powder. Fill with water and let it simmer. When the vegetables are half cooked, add the lentils and tomato paste. Ina suggests soup base instead of water, you can use what you have. 🙂

When ready, add some dry red wine – one drop, not the whole bottle. :))))) I used white wine from the fridge. 🙂

Separately fry some homemade sausages, lightly smoked. Mine were Chef’s own production, thawed. Disastrously good, hot or cold… I think I could have eaten them even frozen. :)))))))

Serve the soup with a few slices of fried sausage and grated Parmesan cheese.

It is a thick and hearty soup. 🙂 It was an ad hoc disaster, unplanned and much tastier than I would have thought.

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