Lentil & Sausage Soup

• 16 ounces mild Italian sausage, casings removed
• 16 ounces French green lentils
• 1/4 cup olive oil
• 2 large yellow onions, diced (4 cups / 18 ounces)
• 3 leeks, chopped, white & light green parts only (4 cups / 13 ounces)
• 2 garlic cloves, minced (1 tablespoon)
• 1 tablespoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1 tablespoon fresh thyme leaves, minced
• 1/2 teaspoon ground cumin
• 8 stalks celery, sliced (3 cups / 11 ounces)
• 6 carrots, sliced (4 cups / 18 ounces)
• 3 quarts homemade chicken stock or organic broth
• 1/2 cup tomato paste
• 2 tablespoons dry red wine or red wine vinegar
• freshly grated Parmesan cheese, for serving

1. Remove sausage from casings. Break up sausage into small bits and brown until cooked through. Set aside.
2. In a large heatproof bowl, generously cover the lentils with boiling water. Allow to sit for 15 minutes. Drain and set aside with sausage.
3. Heat the olive oil in a large stockpot or dutch oven of at least 7-quart capacity over medium heat. Saute the onions, leeks, garlic, salt, pepper, thyme, and cumin for 20 minutes, or until the vegetables are translucent and tender.
4. Add the celery and carrots. Saute for another 10 minutes.
5. Add the chicken stock, browned sausage, 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.
6. Add the red wine or vinegar. Check the seasonings. Serve sprinkled with grated Parmesan.

italian sausage, olive oil, yellow onions, leeks, garlic, kosher salt, freshly ground black pepper, thyme, ground cumin, stalks celery, carrots, chicken, tomato paste, red wine, parmesan cheese

Taken from food52.com/recipes/74864-lentil-sausage-soup (may not work)