QUICK HOMEMADE SAUSAGE AND LENTIL SOUP

By Jaxson

Ingredients

• SAUSAGE:
• 1 LB GROUND PORK
• SALT AND PEPPER
• 2 TSP RED WINE VINEGAR
• 2 TBSP MINCED FLAT LEAF PARSLEY
• 2 GLOVES GARLIC MINCED
• 1 TSP CRUSHED RED PEPPER
• 1 TSP FENNEL SEED, GROUND FENNEL, OR FENNEL POLLEN
• 1 TSP GRANULATED ONION
• A FEW GRATES OF FRESH NUTMEG OR A PINCH OF GROUND NUTMEG
• LENTELS:
• 1 CUP DRIED LENTILS
• 2 BAY LEAFS
• 1 SMALL ONION, HALVED
• 1/2 TSP SALT
• SOUP BASE:
• 3 TBSP EVOO PLUS MORE FOR COOKING
• 1 POTATO, PEELED
• 2 CARROTS, PEELED
• 1 ONION
• 2-3 CLOVES GARLIC
• 2 RIBS CELERY
• 1 BUNCH FLAT LEAF PARSLEY
• 2-3 SPRIGS FRESH ROSEMARY
• SALT AND PEPPER
• 4 CUPS VEAL OR BEEF STOCK

Preparation

Step 1

1. IN A LARGE BOWL, COMBINE THE SAUSAGE INGREDIENTS AND LET STAND 15 MINUTES.

2. IN A MEDIUM SAUCEPAN, PLACE THE LENTILS WITH THE BAY LEAVES, ONION AND SALT. COVER WITH 2 INCHES OF WATER, BRING TO A BOIL AND COOK UNTIL TENDER BUT WITH SOME BITE, 20-22 MINUTES. DRAIN AND DISCARD THE BAY LEAVES AND ONION.

3 MEANWHILE, IN A MEDIUM SOUP POT, HEAT 3 TBSP OF THE EVOO, A FEW TURNS OF THE PAN, OVER MEDIUM HEAT. USING A FOOD PROCESSOR, PULSE THE VEGETABLES, PARSLEY STEAMS AND THE ROSEMARY LEAVES FROM SPRIGS UNTIL CHOPPED, TRANSFER TO POT. SEASON COVER AND LET INGREDIENTS SWAT IN THE OIL, 6-8 MINUTES. ADD THE STOCK AND 2 CUPS OF WATER. BRING TO A BOIL, THEN REDUCE THE HEAT AND SIMMER UNTIL THE POTATOES ARE TENDER ABOUT 12 MINUTES.

4. WHILE THE POTATOES ARE COOKING, HEAT A LITTLE EVOO IN A LARGE NONSTICK SKILLET OVER MEDIUM HIGH. COOK THE SAUSAGE UNTIL BROWN AND CRUMBLY, ABOUT 5-7 MINUTES. DRAIN THE FAT, THEN STIR THE SAUSAGE INTO THE SOUP ALONG WITH THE COOKED LENTILS. SERVE THE SOUP IN SHALLOW BOWLS AND TOP WITH RESERVED PARSLEY.