Lentil Soup with Brandt Kolbassa


250g Brandt Kolbassa Coil casing removed, cut in half lengthwise and sliced 1/4" thick,
1 loaf of Rudolph's Bakery Bayerishche, 250g green or brown lentils,
1/4 cup olive oil plus extra for serving,
2 cups sweet onions diced,
1 leek chopped white and light green parts only,
1 large garlic clove minced,
1 tsp. salt,
1 tsp. freshly ground black pepper,
1 tbsp. fresh thyme leaves minced,
1/2 tsp. ground cumin,
4 stalks of celery diced,
3 carrots diced,
6 cups of chicken stock,
1/4 cup tomato paste,
1 tbsp. dry red wine or red wine vinegar, Parmesan cheese freshly grated 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 sauté the onions, leeks, garlic, salt, pepper, thyme, and cumin for 20 minutes, or until the vegetables are translucent and tender. Add celery and carrots and sauté 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 Brandt Kolbassa Coil and red wine, simmer until the kolbassa is hot. Serve drizzled with olive oil and sprinkled with grated Parmesan and a side of hearty Rudolph's Bayerische bread. Serves 8