Lentil Soup with Sausage

Name: Lentil Soup with Sausage
Total time: 7200 s
Yield: 8 people
Cuisine: American
Ingredients: 1 lb sausage filling; 1 large onion, red or yellow or a combination, chopped; Pinch salt; Assorted soup vegetables, chopped, sliced or diced; 1 teaspoon garlic powder; 1 teaspoon dried thyme; 1 teaspoon dried oregano; Pinch red-pepper flakes; 3/4 cup dry white wine or dry vermouth; 14 -ounce can of crushed tomatoes; 1 large bay leaf or 2 small ones; 6 cups chicken stock; 2 cups dried lentils, washed and soaked for a few hours or overnight; Ground black pepper; 5 ounces baby spinach or other tender greens; 1 tablespoon red wine vinegar; Parmesan cheese, for serving

Ricardo @tallcook

Manhattan, New York, United States

My mother used to make a good lentil soup. I amped it up a little.

#lentil #soup #lunch #dinner #vegetables #sausage #Parmesan #stock #spinach #tomatoes

My mother used to make a good lentil soup. I amped it up a little.

#lentil #soup #lunch #dinner #vegetables #sausage #Parmesan #stock #spinach #tomatoes

Ricardo @tallcook

Manhattan, New York, United States

My mother used to make a good lentil soup. I amped it up a little.

#lentil #soup #lunch #dinner #vegetables #sausage #Parmesan #stock #spinach #tomatoes

My mother used to make a good lentil soup. I amped it up a little.

#lentil #soup #lunch #dinner #vegetables #sausage #Parmesan #stock #spinach #tomatoes

Saved

Ingredients

2 hours

8 people

1 lbsausage filling
1large onion, red or yellow or a combination, chopped
Pinchsalt
Assorted soup vegetables, chopped, sliced or diced
1 teaspoongarlic powder
1 teaspoondried thyme
1 teaspoondried oregano
Pinchred-pepper flakes
3/4 cupdry white wine or dry vermouth
14-ounce can of crushed tomatoes
1large bay leaf or 2 small ones
6 cupschicken stock
2 cupsdried lentils, washed and soaked for a few hours or overnight
Ground black pepper
5 ouncesbaby spinach or other tender greens
1 tablespoonred wine vinegar
Parmesan cheese, for serving

Saved

Steps

2 hours

1

In a Dutch oven cook sausage filling without oil until no sausage is pink. Remove and set aside.
2

In the pork fat sauté onion for 10 minutes, stirring frequently. Add celery and leeks, if used. Cook for 5 minutes.
3

Add garlic, if used. Cook for 1 minute. Add spices and herbs. Cook for 1 minute stirring constantly.
4

Add the wine and stir, scraping the bottom of the pot to remove any browned bits. Simmer until reduced by half, about 5 minutes.
5

Add the tomatoes, chicken stock, lentils, other diced vegetables (if used), bay leaf and cooked sausage. Season generously with pepper and stir to combine. Bring to a boil. Cover, reduce heat and simmer for 30 minutes, stirring occasionally.
6

Open the lid. Add chopped parsley and dill, if used. Otherwise keep simmering for 20 more minutes.
7

Open the lid. Remove and discard the bay leaf. Stir in the greens and cook until wilted and tender. Stir in the vinegar and season to taste with salt and pepper.
8

Divide among bowls and top Parmesan.