There is no picture of this soup. Not because I haven’t had an occasion to take one, this soup appears on our table at least once a month, but because it really doesn’t look all that great. Now, if I were a proper food blogger and had a kinds of bowls, and accoutrements for staging, I might. But I am not a food blogger really. I blog and a lot has to do with food because I happen to love food. The soup isn’t all that attractive in appearance but the taste more than make up for it. It fills you up and warms you to the very cockles of your heart. I think I’ve used that line before….
The list of ingredients is relatively sparse, and other than the dried French green lentils, you probably already have all the ingredients. This soup can easily be modified to be vegan by omitting the smoked Kielbasa. If you make sure to use gluten free sausage and broth, the soup will also be gluten free.
French Green Lentil Soup
2 tbsp. olive oil
1 cup chopped onions
1 cup chopped celery
1 cup chopped carrots
1 large clove garlic – crushed
1 tsp. dried Summer Savory or German Bohnenkraut
vegetable broth and water to taste, about 5 cups total
1.5 cups French green lentils, picked over and rinsed
3 tbsp. apple cider vinegar
salt and pepper to taste
1 Kielbasa cut up
I usually boil the lentils in just enough water until almost done in the pressure cooker. Don’t overcook. Once your pressure cooker starts to hiss or whistle remove it immediately off the heat.
Meanwhile, sauté the onion and garlic in the olive oil on medium heat until the onion turns glassy. Add the carrots and celery, and summer savory and sauté for another 4-5 minutes. Add the cut up Kielbasa, cook another 2-3 minutes and then add all of that to the semi-cooked lentils. Add broth and more water as needed. Simmer on medium-low until the lentils are done. Add the Apple Cider vinegar and season with pepper and salt to taste.
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