Serves: 6 quarts
For the soup:
1) In a large bowl, cover the lentils with boiling water and allow to sit for 15 mins. Drain.
2) 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 mins. Add the chicken stock, tomato puree, and drained lentils, cover, and bring to a boil. Reduce the heat and simmer uncovered for one hour, or until the lentils are cooked through and tender. Check the seasonings. Add the bratwurst and red wine and simmer until the sausage is cooked through. Serve drizzled with olive oil and sprinkled with grated Parmesan.
For the homemade chicken stock:
1) Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, salt, and peppercorns in a 16 to 20L stockpot with 6.6L of water and bring to a boil. Skim the surface, as needed. Simmer uncovered for 4 hrs. Strain the entire contents of the pot through a colander, discarding the chicken and vegetables, and chill. Discard the hardened fat, and then pack the stock in litre containers.
Makes 6 litres.