Bratwurst-Lentil Soup

Is bratwurst just for sandwiches at cookouts? Nope. Here, I’m stirring some browned bratwurst coins into a quick and luscious inexpensive and veggie-filled lentil soup! For quick prep, throw all the veggies into a food processor or get a workout with a knife and cutting board if you like. I’m partial to a shake or two of vinegar on top at serving time, but maybe you’d rather have a drizzle of olive oil. Lentil soup freezes or shares well, so don’t be shy about making a potful if you’re a single. See notes for ideas about swapping in other sausages. Doubles easily.

10 servings

Ingredients

Olive oil
1 pound Bratwurst (4-5 links), sliced into 1/2-inch coins
Pinch of crushed red pepper
Large onion, chopped
3 EACH, chopped--cloves of garlic, large carrots, stalks of celery
Handful minced fresh parsley
1 cup chopped cabbage
1 ½ teaspoons kosher salt
½ teaspoon fresh ground pepper
2 teaspoons dry thyme
1 teaspoon rubbed sage
1 bay leaf
1 cup red wine
2 tablespoons tomato paste
2 quarts water-or more if the soup becomes too thick and the lentils aren’t yet done
1- quart low sodium chicken broth
Small rind from Parmigiano-Reggiano cheese, optional
1 medium unpeeled russet potato, diced
1 pound brown lentils, well-rinsed
Extra virgin olive oil or red wine or sherry vinegar for garnish
Grated Parmigiano-Reggiano cheese for garnish
Sliced green onions for garnish

Instructions

SAUTÉ THE BRATWURST: Heat a tablespoon of olive oil in an 8 or 10-quart heavy soup pot over medium-high heat for one minute. Add sausage pieces and cook until brown on one side; turn and brown the other. They needn't be done all the way through. Remove to a bowl and reserve.
COOK THE VEGETABLES: Add crushed red pepper to the pot along with another tablespoon of oil. Stir in the onion, garlic, carrots, celery, parsley, cabbage, salt, pepper, thyme, sage, and bay leaf. Cook, stirring often, until vegetables are softened, 10-12 minutes. Reduce heat and/or add a little more oil if vegetables are browning too quickly. Pour in red wine and stir in the tomato paste. Cook for another 2-3 minutes or until wine is reduced by half.
POUR IN WATER AND BROTH along with the Parmigiano-Reggiano rind, if using. Raise heat to high and cover until the soup comes to a boil. Add lentils, potato, and reserved browned sausage. Reduce to simmer and cook uncovered until everything is tender, adding more water if needed to keep the mixture brothy—perhaps 40 minutes total.
TASTE and adjust seasonings. Serve hot with your choice of garnishes.
Store in fridge 3-4 days or in the freezer for up to 6 months.

Notes

Swap in Italian sausage or kielbasa for the bratwurst: Use 1 teaspoon thyme and 1 teaspoon basil or oregano for Italian sausage; use 2 teaspoons thyme but add 1 teaspoon paprika or smoked paprika if using kielbasa.