I don’t really know how to introduce this recipe. It’s simple, and Frenchy, and perfect. The fresh thyme is magnificent. The sausage is sweet and velvety. Lentils are firm and gorgeous and tantalizing. It’s a rainbow. It’s nourishing. Isn’t that enough?!
1 cup French green lentils
1/4 cup tomato paste
2 + tsps cumin
2 + tsps coriander
3-4 tbsps apple cider vinegar
3/4 pound Boar’s Head Kielbasa
6 cups chicken stock, low sodium canned or homemade obviously, if you’re really good at this kitchen thing
2 leeks, washed and chopped, green and white parts only
1 large sweet yellow or vidalia onion, diced
4 large carrots, peeled and diced
4 large celery stalks, washed and diced
2 + tsps garlic powder
LOTS of fresh thyme, 2-3 tbps minced aka rip the leaves off the stalks and squish them with your fingers as you throw them in the pot
Extra Virgin Olive Oil
First up: boil some water and pour over your lentils, let them souse in it for 15 minutes. Then heat some olive oil in a large pot over medium and saute the onions, leeks, garlic powder, salt, pepper, cumin, coriander, and half the thyme, for about ten minutes while you chop the carrots and celery. Don’t forget to drain the lentils! Add those celery and carrot and saute about ten more minutes. Next goes in the drained lentils, chicken stock and the tomato paste. Cover the pot, bring to a boil, and then reduce the heat and let it simmer uncovered for about an hour or until lentils are tender. Cover the pot to hurry up the process if needed. Test the spices and adjust if necessary.
Dice your sausage or kielbasa and add to the pot once the lentils are ready. Add the rest of the thyme. Simmer for about 15 more minutes and take off the heat. Serve with fresh lemony parsley, parmesan and more olive oil, thick sour cream, whatever you’re in the mood for. It’s so good, every spoonful is different and even more awesome than the last. Eat it by candlelight listening to Dusty Springfield. There is nothing better than this meal and her version of “You Don’t Own Me” from 1964. Nothing.