Lentil Sausage Soup with Leeks & Carrots

Two things happened to me today as I was eating a bowl of the leftover soup I made last night. The first was that I decided it was so hot in my house, I was giving up the fantasy that is "Fall" where we live (what a tease those few days were.) I had to close the windows and turn the a/c back on. It was 85 degrees outside again and nearly that in my house. The second thing that occured as I continued eating, I came to the conclusion this soup was too yummy not to put on my blog.

This is where I have to appologize for the a recipe lacking in details.This soup was something I was just making up as I went along. I usually try to pay attention to the amount of ingredients I am using and how long I cook things, but in last night's case, life got in the way (in the form of an adorable little blonde kid) and I honestly can't tell you how long this soup simmered. I have no idea- maybe 20 minutes, maybe an hour. All I can tell you is: its done when the vegetables are tender.

Well, that, and it's its delicious. Sage was really impressed with this one. I particularly enjoyed the what the red wine and thyme- which I think must be a favorite spice of mine- added to this. We served it topped with shredded parmesan and crusty multi-grain bread.

makes 4 bowls

3/4 cup green or brown lentils, rinsed and picked over

1 1/2 cups water

3 links sweet Italian turkey sausage, casings removed

1 stalk of celery, chopped

1/2 medium onion, chopped

1 leek, halved and sliced thin

1 cup coarsely chopped carrots

2 cups broth

1/3 dry red wine

1 (14.5 oz.) can diced tomatoes (I used a roasted garlic & onion flavored)

1 tbsp tomato paste

sea salt and fresh ground pepper

1/2 tbsp dried oregano

1/2 tbsp dried thyme

1 bay leaf

shredded parmesan for serving

Bring lentils and water to boil in a small saucepan. After boiling for 2 minutes, reduce heat, cover, and simmer for 30 minutes or just until tender. Drain if necessary and set aside, covered.

Heat a large soup pot over medium heat> Add sausage, onion, celery and carrots. Using a spoon to break up meat, cook until sausage is no longer pink. Drain any fat. Add leeks and cook for 2 minutes. Add all remaining ingredients. Cover, and simmer until vegetables (especially carrots and celery) are tender.

Stir lentils into soup. Remove bay leaf. Serve with parmesan.