Spanish sausage and lentil soup

Yield: 8 Servings

Measure Ingredient
2 tablespoons Olive oil
1 pounds Chorizo
7 ounces Ham; smoked, finely chopped
2 Onions; large, finely chopped
1 Bell pepper; green, seeded &
1 Carrots; medium, finely chopped
2 Cloves garlic; minced
1 Bay leaf
¾ teaspoon Thyme; fresh
½ teaspoon Cumin; ground
9 cups Chicken stock
16 ounces Tomato; can
½ pounds Lentils; dried
Salt; to taste
Pepper; to taste
12 Spinach leaves; large

From: Sam.Waring@... (Sam Waring) (COLLECTION) Date: Fri, 03 Dec 1993 23:37:46 -0800 Seed bell pepper, and chop finely. Wash and trim spinach, and shred finely.

Heat olive oil in heavy 6- to 8-quart saucepan over medium heat. Add sausage and cook until almost all fat is rendered. Transfer sausage to platter. Drain off all but 2 tablespoons grease from saucepan. Add ham, onion, green pepper and carrot. Cover and cook 15 minutes, stirring occasionally. Stir in garlic, bay leaf, thyme and cumin. Cover and cook 5 minutes.

Meanwhile, cut sausage into thin slices. Add to saucepan with chicken stock, tomatoes and lentils. Reduce heat to low, cover partially and simmer gently until lentils begin to dissolve, about 2 hours. (Can be prepared up to 3 days ahead and refrigerated, or frozen up to 3 months.) Discard any fat from surface. Remove bay leaf. Taste and adjust season- ing with salt and pepper. Simmer until just warmed through. Add shredded spinach.

Transfer soup to warmed tureen or individual bowls and serve. Note: This soup is even better when prepared 2 or 3 days ahead.

Recipe from Bon Appetit

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