Lentil soup with smoked meats

Ingredients:

Soup

• 450 g French green lentils
• 1/4 cup olive oil + extra for serving
• 4 cups diced onion (3 large onions)
• 4 cups chopped leeks, white and light green parts only (2 leeks)
• 1 tbsp. minced garlic (2 large cloves)
• 1 tbsp coarse salt
• 1.5 tsp freshly ground black pepper
• 1 tbsp fresh thyme leaves, chopped
• 1 tsp ground cumin
• 3 cups celery, diced into medium cubes (8 stalks)
• 3 cups carrots, cut into medium cubes (4-6 pcs.)
• 3 liters of homemade chicken broth (see recipe below), or canned broth
• 1/4 cup tomato paste
• 450 g cooked-smoked sausages, cut in half lengthwise and sliced ​​into 0.8 cm thick slices.
• 2 tbsp dry red wine or red wine vinegar
• Freshly grated Parmesan, for serving

Homemade chicken broth

• 3 (2.5 kg) chicken carcasses
• 3 large onions, unpeeled, cut into 4 pieces
• 6 carrots, unpeeled, cut in half
• 4 stalks celery with leaves, cut into 4 pieces
• 4 parsnips, unpeeled and halved (optional)
• 20 sprigs of fresh parsley
• 15 sprigs of fresh thyme
• 20 sprigs of fresh dill
• 1 head garlic, unpeeled, cut in half horizontally
• 2 tablespoons coarse salt
• 2 tsp black peppercorns

Preparation:

1. Place the lentils in a large bowl, cover with boiling water, and let sit for 15 minutes. Drain.
2. In a large saucepan over medium heat, heat the olive oil and sauté the onion, leek, garlic, salt, black pepper, thyme, and cumin for 20 minutes, or until translucent and tender. Add the celery and carrots and sauté for another 10 minutes.
3. Add the chicken broth, tomato paste, and lentils, cover, and bring to a boil. Reduce heat and simmer for 1 hour, or until the lentils are tender. Taste. Add the sausage and red wine and heat through.
4. Serve the soup drizzled with olive oil and sprinkled with grated Parmesan cheese. scones.
   

   Homemade chicken broth

   
   Place the chicken, onion, carrot, celery, parsnip, parsley, thyme, dill, garlic, salt, and pepper in a 16-20 quart (16-20 l) saucepan. Cover with 7 quarts (7 l) of water and bring to a boil. Skim off any foam that rises to the surface if necessary. Simmer uncovered for 4 hours. Strain the broth through a colander and refrigerate. Skim off any solidified fat and pour the broth into quart-size containers.