Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
February 22 2018
Late Winter Supper - Lentil and Sausage Soup
1 1/2 cups French green lentils
2 dried bay leaves
3 tablespoons
olive oil (or bacon fat)
1 pound Italian pork sausage
1 large yellow or white onion, chopped
4 garlic cloves, smashed and chopped
Salt
3 celery stalks (and their leaves if possible), chopped
1 tablespoon dried marjoram (or fresh marjoram, chopped)
1/2 cup sturdy red wine
4 large carrots, cut into 1/4-inch dice
4 cups chicken or beef stock (preferably homemade)
3 tablespoons ketchup
2 cups chopped spinach (frozen is fine; just use 1 1/2 cups instead)
1/4 cup chopped parsley
Freshly ground black pepper
Red wine vinegar, to taste
Rinse the lentils; put them in a large saucepan with about 3 cups of water and bay leaves. Bring to a boil, then reduce to a simmer and cook for 15 minutes.
Meanwhile, heat 2 tablespoons of the oil in a large, heavy-bottomed soup pot; add the sausage and brown, stirring frequently. Remove the sausage to a cutting board and cut into 1/4-inch-thick slices. Reserve.
Add the remaining oil, the onions and garlic, with a good pinch of salt; cook over medium heat, stirring occasionally, until the onions are soft.
Add the celery and marjoram, stirring over medium heat all the while. Add the wine and let it cook until reduced by half. Stir in the lentils with their cooking water, along with the stock, sliced sausage and the carrots; bring to a boil, reduce the heat and simmer until the lentils are tender and the broth is concentrated, 30 to 45 minutes.
Ten minutes before serving, stir in the ketchup, spinach and parsley; simmer for another five minutes. Check for salt and correct. Add freshly ground pepper. Serve with red wine vinegar for guests to add, to taste.
A bowl of this soup, with slices of hearty whole-grain bread, toasted, makes a fine one-pot supper.