1/4 cup extra virgin olive oil
1 medium onion, chopped
1-2 cloves garlic, minced
2-3 carrots, sliced
2-3 celery stalks, including tops, sliced
3 quarts chicken or vegetable stock
1 tablespoon salt
dash pepper
1/4 teaspoon paprika or red pepper
1 teaspoon thyme
2 bay leaves
6 ounces tomato paste
1/4 cup red wine
1 pound green lentils
1/2 pound turkey sausage (optional)
snipped fresh chives, chopped parsley, and Parmesan cheese to garnish
half loaf of baguette bread
extra virgin olive oil
cream (optional))
Heat oil in large stockpot. Sautée onions and garlic till just soft. Add celery, carrots, salt, pepper, paprika, thyme, and bay leaves. Cook till vegetables are just tender.
Add sausage (if using), red wine, stock, tomato paste, and lentils. Bring to boil, reduce heat, and simmer 30 minutes to 1 hour or till lentils are cooked through.
Meanwhile, make crostini. Slice baguette bread. Drizzle with olive oil, salt, and pepper to taste. Bake at 350° 8 minutes.
Ladle soup into serving bowls. Garnish with chives, parsley, and Parmesan cheese. Top with crostini. If desired, add a little cream to the broth for a rich, creamy flavor.