Perhaps it was my drunken state or just an introduction to lentil soup, but I was hooked to the simplicity of ingredients, quality of flavor, and overall satisfaction of the soup, a very tasty vegatarian soup. So I did a little research on lentil soup and combined a few recipes to create a lentil soup that exhibited pork as a humble ingredient to a recipe that features multitudes of ingredients.
Smoked sausage stands in line with many ingredients here, a team player, a blocker on a special teams unit in football or a penalty kill forward in hockey, but it remains an important part of the whole system, key to its to purpose. Sure, yeah, it is just smoked sausage, but I don't think it would be the same without it.
Sharpen your knife, clean your cutting board, throw on some music, because most of this soup is all prep work.
- 1/4 cup olive oil or vegatable oil
- 1/3 cup butter
- 1 onion, chopped
- 4 carrots, diced
- 4stalks celery, chopped
- 4 cloves garlic, minced
- 2 tablespoons fresh oregano, chopped
- bunch of fresh thyme springs, tied
- 2 bay leaf
- 1 (28 ounce) can crushed tomatoes
- 2.5 cups dry lentils
- 6 cups chicken broth plus 2 cups water
- 4 cups spinach, rinsed and thinly sliced
- 3 potatoes, cubed
- 1 lb smoked sausage, cubed
- salt and pepper, to taste
Add lentils, stock, and tomatoes. Bring to a boil. Reduce heat, and simmer for at least 1 hour. Stir occasionally. After 30 minutes, add potatoes and smoked sausage and cook for 30 minutes more. Remove from heat and let rest. Stir in spinach and let residual heat wilt the spinach.