Autumn is here, the clocks have been turned back and the nights are chillin’ down.  Time for a hearty homemade soup to warm things up.  I was looking for something new to try and happened to watch an episode of the Barefoot Contessa on the food network. Ina Garten is a pretty talented ‘homey’ chef/cook who makes things look pretty simple and stress free on her show.  She made this soup for a late afternoon dinner party for her Hampton’s friends who just happened to be in the neighborhood and it looked very very tasty and pretty simple to put together.

I followed her recipe but made a couple of key alterations as I was seeking a bit of heat and kick to rise above the earthy lentils.  Instead of the polish kielbasa sausage she used I used fresh Spanish Chorizo sausage and I also added half a can of sliced Jalapeno peppers and carrots.   The subtle heat of the Jalapenos and the smoked paprika in the Chroizo worked incredibly well.   Highly recommended.  Even better the next day reheated!

Here’s Ina Garten’s original recipe:

1 pound French green lentils (recommended: du Puy)
1/4 cup olive oil, plus extra for serving
4 cups diced yellow onions (3 large)
4 cups chopped leeks, white and light green parts only (2 leeks)
1 tablespoon minced garlic (2 large cloves)
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
1 tablespoon minced fresh thyme leaves
1 teaspoon ground cumin
3 cups medium diced celery (8 stalks)
3 cups medium diced carrots (4 to 6 carrots)
3 quarts Homemade Chicken Stock, recipe follows, or canned broth
1/4 cup tomato paste
1 pound kielbasa, cut in 1/2 lengthwise and sliced 1/3-inch thick
2 tablespoons dry red wine or red wine vinegar
Freshly grated Parmesan, for serving

In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.

In a large stockpot over medium heat, heat the olive oil and saute the onions, leeks, garlic, salt, pepper, thyme, and cumin for 20 minutes, or until the vegetables are translucent and tender. Add the celery and carrots and saute for another 10 minutes. Add the chicken stock, tomato paste, and drained lentils, cover, and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, or until the lentils are cooked through and tender. Check the seasonings. Add the kielbasa and red wine and simmer until the kielbasa is hot. Serve drizzled with olive oil and sprinkled with grated Parmesan.