I'd been holding onto this recipe for a while so with the weather so cold and rainy today, I thought it would be a good time to make soup. This turned out great - we really liked it. Just wish I'd halved the recipe as there's just the two of us. I found it at the Barefoot Contessa recipe site and followed the suggestion of one of the reviewers: I sauted the (turkey) kielbasa slices. Found the French green lentils at Whole Foods (and bought the leeks there as well--there was no dirt in them!) I bought a small bottle of Fini red wine vinegar that isn't as bite-y as other red wine vinegars I've used. Only had some shredded parmesan but that worked well too. Ann

Lentil Sausage Soup  makes 4 quarts; serves 8 to 10

1 pound French green lentils

1/4 cup olive oil, plus extra for serving

4 cups diced yellow onions (3 large)

4 cups chopped leeks, white and light green parts only (2 leeks)

1 tablespoon minced garlic (2 large cloves)

1 tablespoon kosher salt

1 1/2 teaspoons freshly ground black pepper

1 tablespoon minced fresh thyme leaves

1 teaspoon ground cumin

3 cups medium diced celery (8 stalks)

3 cups medium diced carrots (4 to 6 carrots)

3 quarts Homemade Chicken Stock, or canned broth

1/4 cup tomato paste

1 pound kielbasa, cut in 1/2 lengthwise, sliced 1/3" thick

2 Tablespoons dry red wine or red wine vinegar

Freshly grated Parmesan, for serving

In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.

In a large stockpot over medium heat, heat the olive oil and saute the onions, leeks, garlic, salt, pepper, thyme, and cumin for 20 minutes, or until the vegetables are translucent and tender. Add the celery and carrots and saute for another 10 minutes. Add the chicken stock, 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. Check the seasonings. Add the kielbasa and red wine and simmer until the kielbasa is hot. Serve drizzled with olive oil and sprinkled with grated Parmesan.

source: Barefoot Contessa