This is a great hearty soup for the chilly months. You could halve this recipe, as it makes a ton. Or, invite people over 🙂
-2 Tbsp. olive oil
-1 Tbsp. butter
-1 med/lg. onion
-1/2 lg. shallot
-2 cloves garlic
-3 medium carrots
-3 stalks celery
-1 parsnip, peeled (optional)
-1 1/2 Tbsp. tomato paste
-3 Tbsp. fresh parsley, chopped
-1 sprig rosemary, whole
-fresh thyme leaves stripped from 4 stalks (approx. 1 Tbsp.)
-shake of cayenne pepper
-1/4-1/2 tsp. cumin
-1/4-1/2 tsp. ground coriander seed
-lots of fresh black pepper to taste
-3 bay leaves
-2 tsp. salt, or more to taste
-1 tsp. each chicken and beef broth powder (or use equal parts chicken and beef broth in place of water)
-approx. 64 oz. water
-1 lb. lentils, rinsed (brown are fine)
-1 c. uncooked barley, rinsed
-1 lb. Polish Kielbasa, cut into large dice
1. Finely chop onion, garlic, and shallot in food processor. Sauté over very low heat in 2 Tbsp. olive oil and 1 Tbsp. butter in your largest, heaviest pot.
2. Dice carrots, celery, and parsnip (small and uniform), add to onion mixture. Cook a few minutes.
3. Add herbs and tomato paste, cooking until fragrant. Add water, broth powder. Bring to a boil.
4. Add lentils and barley, and only 1/4 c. of chopped sausage. Reduce to a bare simmer. Stir occasionally.
5. Simmer 35 min., then stir in remaining sausage. Simmer 25 min. longer.
6. Let soup cool uncovered. Skim off fat that rises to the top by gently pressing a paper towel flat against the surface. Repeat after 10 min.
Remove rosemary sprig and bay leaves, and serve heated through with toasted pita bread.