Add in cooked rotini and stir it all together, then top each serving with Parmesan cheese.
This comforting winter soup is a favorite of one Jacques Pépin and could be a hearty meal in itself when served with a beautiful, crusty bread, a glass of wine and a piece of cheese. It’s more economical to make the recipe in larger batches and freeze what is not needed. When you are ready to eat the soup again, thaw it, heat it through, and enjoy a second time. From “The Art of Jacques Pépin” (Harvest, 2025).
Place the lentils, stock, leeks, onion, sausages, carrots, barley, garlic, herbes de Provence and salt in a large pot and bring the mixture to a boil over high heat. Reduce the heat to very low, cover, and cook gently for 1 ½ hours, or until the barley is cooked.
Emulsify the soup with a handheld immersion blender for 8 to 10 seconds to make the mixture somewhat creamy, but still chunky. (Alternatively, place 2 cups of the soup in a blender or food processor and process for 20 seconds. Combine the purée with the remaining soup.)