Monday, March 17, 2014

Lentil Soup with Tarragon and Thyme


1 Tablespoon olive oil
1 large yellow onion, diced
1 large carrot, peeled and cut into fine dice
4 cloves garlic, minced
1 pkg. chicken and apple sausage sliced
2 teaspoons dried tarragon
1 teaspoon dried thyme
1 teaspoon paprika
5 plum tomatoes, diced
6 cups chicken broth
2 cups lentils
2 bay leaves
1 1/2 teaspoons salt
Pepper to taste
Fresh tarragon chopped for garnish


1. Preheat a large pot over medium heat and add oil. Saute' the onion and carrots for about 10 minutes, until onions have browned a bit. Add the garlic, tarragon, thyme, and paprika, and saute' for 2 more minutes. Add the tomatoes and sausage and a little splash of water if necessary, and stir to deglaze the pot. Cover and cook for 5 minutes.

2. Add the chicken broth, lentils, bay leaves, salt and pepper, then cover and bring to a boil. Once the soup is boiling, reduce the heat to a simmer and cook, covered for about 45 minutes, or until the lentils are tender. If the soup looks too thin, uncover and simmer for a couple more minutes. If it looks too thick, add a little water. Serve with fresh tarragon on top and hot, crusty bread.

Source of original recipe, but I've adjusted the ingredients enough to call it my own.

Posted by Debi