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Рецепт Spanish Sausage And Lentil Soup

by Global Cookbook

Ингредиенты

2 Tbsp. Extra virgin olive oil 1 lb Chorizo 7 ounce Ham, smoked, finely minced 2 x Onions, large, finely minced 1 x Bell pepper, green, seeded & 1 x Carrots, medium, finely minced 2 x Cloves garlic, chopped 1 x Bay leaf

3/4 tsp Thyme, fresh 1/2 tsp Cumin, grnd 9 c. Chicken stock 16 ounce Tomato, can 1/2 lb Lentils, dry     Salt, to taste     Pepper, to taste 12 x Spinach leaves, large

Инструкции

1. Seed bell pepper, and chop finely. Wash and trim spinach, and shred finely.
2. Heat extra virgin olive oil in heavy 6- to 8-qt saucepan over medium heat. Add in sausage and cook till almost all fat is rendered. Transfer sausage to platter. Drain off all but 2 Tbsp. grease from saucepan. Add in ham, onion, green pepper and carrot. Cover and cook 15 min, stirring occasionally. Stir in garlic, bay leaf, thyme and cumin. Cover and cook 5 min.
3. Meanwhile, cut sausage into thin slices. Add in to saucepan with chicken stock, tomatoes and lentils. Reduce heat to low, cover partially and simmer gently till lentils begin to dissolve, about 2 hrs. (Can be prepared up to 3 days ahead and refrigerated, or possibly frzn up to 3 months.) Throw away any fat from surface. Remove bay leaf. Taste and adjust season- ing with salt and pepper. Simmer till just warmed through. Add in shredded spinach.
4. Transfer soup to warmed tureen or possibly individual bowls and serve.
5. Note: Thissoup is even better when prepared 2 or possibly 3 days ahead.
6. /MISC

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