Thursday, October 27, 2005

Sausage Lentil Soup



Range Kitchen Sausage Lentil Soup

1 pound ground Italian sausage
1 medium onion, chopped
3 tablespoons olive oil
4 carrots, diced
2 stalks celery, chopped
4 cloves roasted garlic, minced
1 teaspoon Italian seasoning
2 bay leaves
1/2 teaspoon dried basil
1 (14.5 ounce) can crushed fire roasted tomatoes
2 cups dry lentils
3 cups chicken stock
3 cups beef stock (you can use canned)
2 cups water
1/2 teaspoon Penzey's Ozark Seasoning (or salt, pepper, and a pinch of smoked Paprika)
3/4 cup spinach, rinsed and finely chopped
2 tablespoons balsamic vinegar (I used Artisanos 18 year old Baslmatic vinegar)

Brown sausage in large soup pot until no longer pink. Remove meat and set aside. Drain off the grease, leaving just a few bits of meat in the bottom of the pan. Add olive oil, onions, carrots, and celery; cook and stir until onion is tender. Stir in garlic, bay leaves Italian seasoning, and basil; cook on low for two or three minutes. Stir in lentils, stock, water and undrained tomatoes. Bring to a gentle boil. Reduce heat and simmer for an hour. When ready to serve stir in spinach, and cook another 10-15 minutes. Remove bay leaves, stir in vinegar and serve.

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