Lentil Soup with Homemade Crostini
For the Lentil Soup
  • 1 pound green lentils, rinsed
  • ¼ cup olive oil, plus extra for serving
  • 1 large onion, diced
  • 3 stalks celery, diced
  • 2-3 carrots, diced
  • 2 large garlic cloves, minced
  • 1 tablespoon salt
  • 1 teaspoons black pepper
  • 1 teaspoon dried thyme (1 tablespoon fresh)
  • 2 bay leaves
  • 3 quarts chicken broth
  • 1- 6 ounce can tomato paste
  • ½ pound smoked turkey sausage/kielbasa, sliced and diced
  • ¼ cup red wine (optional)
  • Freshly grated parmesan, for serving
For the Crostini
  • Sliced baguette
  • Olive oil
  • Salt and pepper
For the Lentil Soup
  1. In a large stockpot over medium heat, heat the olive oil and saute the onions, celery, carrots, garlic, salt, pepper, thyme, and bay leaf for 20 minutes, or until the vegetables are translucent and tender.
  2. Add the smoked turkey sausage now if you want it. Deglaze the pan with red wine and simmer until the sausage is hot. (See that brown stuff stuck to the bottom? That is what you want to "deglaze". That makes the soup taste REALLY good!)
  3. Add the chicken stock, tomato paste, and drained lentils, cover, and bring to a boil.
  4. Reduce the heat and simmer uncovered for 30 minutes to one hour, or until the lentils are cooked through and tender. Check the seasonings.
  5. Serve drizzled with olive oil, sprinkled with grated Parmesan and topped with a homemade toasted crostini.
For the Crostini
  1. Lay baguette slices on pan, and drizzle with olive oil and sprinkle with salt and pepper.
  2. Preheat oven to 350 degrees, and toast for 7-8 minutes.
Recipe by Faithful Provisions at https://faithfulprovisions.com/cooking-101-lentil-soup/