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Soupe aux lentilles du Puy

Original recipe from The Bonne Femme Cookbook
kept bybeberequin
recipe by

1 cup lentilles du Puy
2 tablespoons extra-virgin olive oil
1 large green bell pepper, chopped
1 medium-size onion, chopped
2 garlic cloves, minced
5 cups low-sodium chicken broth
2 tablespoons snipped fresh parsley
½ teaspoon dried marjoram, crushed
⅛ teaspoon cayenne pepper
Salt to taste
½ pound fully cooked smoked sausage, such as kielbasa, cut into bite-size pieces

Rinse, drain, and sort through the lentils to discard any pebbles or other debris.

Heat the oil in a large saucepan or Dutch oven over medium heat. Add the green pepper and onion and cook, stirring, until the vegetables are tender but not brown, 4 to 5 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds more.

Slowly add the chicken broth so that it does not spatter. Stir in the lentils, parsley, marjoram, cayenne pepper, and salt. Bring to a boil. Reduce the heat, cover the pan, and simmer until the lentils are tender but still firm, about 20 minutes. Add the sausage and cook until heated through. To serve, ladle the soup into bowls.



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