LENTIL & SAUSAGE SOUP

LENTIL & SAUSAGE SOUP image

Yield 6 bowls

Number Of Ingredients 16

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3 cups red lentils (rinsed thoroughly)
1 pound ground italian sausage
2 tablespoon butter (unsalted is best)
2 tablespoon extra virgin olive oil
1 cup chopped white onion (diced small)
1 cup chopped carrots (diced small)
1 cup chopped leeks (diced small, only the white part)
1/2 cup chopped celery
1 tablespoon kosher salt
1/2 teaspoon white pepper (or black pepper)
2 quart low sodium chicken stock
2 tablespoon dijon mustard (wet, not powder)
1 tablespoon red wine vinegar
1 cup heavy cream
1 cup fresh spinach, washed, de-stemmed, roughly chopped
to taste freshly grated parmesan cheese

Steps:

Tips: 1. Let lentils soak overnight in refrigerator 2. Frozen mirepoix can be a huge time/effort saver In heavy bottom 2 qt saucepot, add butter and olive oil. Melt butter, then add sausage and brown it evenly at low enough heat to avoid burning butter. Remove sausage from pan, cool it off and store in refrigerator. Add onions, carrots, celery, leeks, and seasonings to pot. Cook at medium-high until vegetables are tender (about 2 minutes) Add drained lentils and chicken stock. Stir briefly, and bring to a boil. Stir occasionally to prevent lentils from sticking to the bottom. When soup boils, reduce heat and simmer until lentils are tender (about 40 to 45 minutes). When lentils are tender, add sausage, heavy cream, mustard, vinegar, and 3/4 cup of spinach. Stir to mix well and return to a boil. Reduce heat and simmer for 5 minutes. Garnish soup with remaining spinach and some grated parmesan cheese. Enjoy with some crusty rustic Italian bread and your favorite white wine.