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Ingredients Jump to Instructions ↓

  1. 2 cups red lentils

  2. 2 tablespoons extra virgin olive oil

  3. 1 lb sausage , portugese (Sliced on the Bias)

  4. 1/4 lb pancetta (Small Diced)

  5. 2 cups leeks (Medium Diced)

  6. 1 cup carrot (Medium Diced)

  7. 1 cup celery (Medium Diced)

  8. 2 bay leaves (Whole)

  9. 1 tablespoon garlic (Minced)

  10. 1/2 cup white zinfandel wine

  11. 10 cups ham stock

  12. 2 cups yukon gold potatoes (Medium Diced)

  13. 1 teaspoon cumin (Ground)

  14. 1 tablespoon lemon thyme (Fresh)

  15. 2 teaspoons lemon zest (Fresh)

  16. 2 teaspoons lemon juice (Fresh)

  17. 4 cups spinach (Fresh Chopped)

  18. 1 teaspoon fine sea salt

  19. 2 teaspoons black pepper (Ground Fine)

Instructions Jump to Ingredients ↑

  1. Wash the lentils well and place into a bowl of cold water.

  2. Slice the sausages on the bias and small dice the pancetta.

  3. In a medium soup pot add 1 tablespoon of olive oil and bring to a medium heat. Add the sausage and brown well. Remove the sausage and place on a paper towel. Add the pancetta to the soup pot. Brown the pancetta and remove the meat from the soup pot. Place the pancetta on a paper towel and set aside.

  4. Wash the vegetables. Peel and dice the potatoes. Place the potatoes into a bowl of cold water. Peel and dice the carrots and the remaining vegetables. Place the vegetables into a bowl and set aside. Tear the spinach into bite size pieces and place into a bowl. Set the spinach aside.

  5. Add the remaining tablespoon of olive oil to the soup pot. Drain the water from the vegetables. Add the leeks, carrots, celery and bay leaves to the soup pot. Saute until the vegetables are tender.

  6. Add the garlic and saute for a minute or until the garlic is soft.

  7. Add the wine to the soup and reduce the wine by one-half.

  8. Add ham stock, red lentils, sausage and pancetta to the soup pot. Drain the water from the potatoes. Rinse the potatoes under cold water and add to the soup pot. Bring the soup to a full boil and reduce to a simmer for 25 minutes.

  9. Add cumin, lemon thyme and lemon zest to the soup. Simmer the soup for 5 minutes.

  10. Remove the soup from the heat and discard the bay leaves. Add fresh lemon juice, fresh spinach, sea salt and black pepper. Stir the soup well.

  11. Serve the soup in hot bowls. Garnish the soup with Cream Fraiche and chopped chives. ?

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