Sausage and Lentil Soup

Name: Sausage and Lentil Soup
Yield: serves 8 to 10
Ingredients: 2 tablespoons olive oil; 1 pound sausage (chorizo, Polish, etc.); 7 ounces smoked ham, shredded; 2 large onions, chopped; 1 large green bell pepper, chopped; 1 medium carrot, diced; 2 cloves garlic, minced; 1/2 teaspoon ground cumin; 3/4 teaspoon dried thyme; 1 bay leaf; 8 to 9 cups chicken stock; One 16-ounce can peeled tomatoes, crushed; 1/2 pound dried lentils (1 1/4 cups); 12 large spinach leaves, cut into small pieces; Salt and pepper to taste

December 14, 2011

Recipe information

Yield
serves 8 to 10

Ingredients

2 tablespoons olive oil

1 pound sausage (chorizo, Polish, etc.)

7 ounces smoked ham, shredded

2 large onions, chopped

1 large green bell pepper, chopped

1 medium carrot, diced

2 cloves garlic, minced

1/2 teaspoon ground cumin

3/4 teaspoon dried thyme

1 bay leaf

8 to 9 cups chicken stock

One 16-ounce can peeled tomatoes, crushed

1/2 pound dried lentils (1 1/4 cups)

12 large spinach leaves, cut into small pieces

Salt and pepper to taste

Preparation

Heat olive oil in a large saucepan over medium heat. Add sausage and cook until done. Remove sausage and place on a platter, allowing time to cool. When cool, slice sausage into 1/8-inch slices. Discard all but 2 tablespoons of drippings from pan. Reheat drippings and add ham, onion, green pepper, and carrot to the saucepan. Cover and cook over medium heat for 15 minutes. Stir in garlic, cumin, thyme, and bay leaf. Cover and cook for 5 more minutes. Add chicken stock, sliced sausage, tomatoes, and lentils. Cover and cook over low heat for 2 hours. As soup cooks, skim off fat that rises to the top. After 2 hours turn off heat and discard bay leaf. Add spinach, salt, and pepper and let stand for 2 to 3 minutes before serving.

Paula Deen's Kitchen Classics

TagsSoup Soup/Stew Sausage Meat Lentil Bean and Legume Vegetable Ham Starter Main Dinner Dairy Free Gluten Free Nut Free Simmer Cookbooks

Recipe information

Ingredients

Preparation

Recipe notes