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1
Start by taking a large soup pot with cover ( at least 4 quart size, set cover aside for later) and place over medium high heat.
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2
Immediately add olive oil and heat until it just starts to smoke.
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3
Break up sausage and add to oil, allowing the sausage to brown evenly.
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4
When sausage has browned, add the onion and celery and continue to heat, stirring frequently, until the onion appears translucent.
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5
Reduce heat to medium and add the garlic, chicken and lentils.
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6
Continue to cook, stirring occasionally, for 5 minutes.
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7
Add beef stock, tomatoes with liquid and red wine.
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8
Increase heat to high and bring just to boil.
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9
Add bay leaf, salt, pepper and thyme.
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10
Reduce heat to medium/low and allow soup to simmer, covered, for 45 minutes to 1 hour, until lentils are tender and beginning to break.
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11
Remove Bay leaf before serving.
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12
Serve with Shaved or Grated Parmesan Cheese and Chopped Flat Leaf Italian Parsley for garnish.
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13
Excellent as a hearty meal in a bowl with toasted Ciabatta bread rubbed with garlic and rosemary or as a starter for any meal featuring roasted chicken, lamb or pork.
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14
My favorite is to serve it with grilled Provolone and tomato sandwiches on crusty focaccia bread.
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15
P.S.-This is one of those soups thats even better the day after.
