Yield: 8 Servings
|2 tablespoons||Olive oil|
|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|
|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
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .