it’s been 30-35F degrees outside as i walk out to my car these past few mornings. THIRTY.
so i told my self as i shivered miserably in my car, inching my way through traffic, that im gonna get me some SOUP, damnit!
- 1/2 lb (about 4 or 5 links) of lamb sausage
- olive oil
- 1-2 cans of chicken and or beef stock
- 1/2 cup white wine*
- 1 large carrot, diced
- 1-2 stalks of celery, diced
- 1 medium yellow onion, diced
- 3-4 cloves of glaric, halved
- 2 bay leaves
- 2 tsp white pepper
- 1-2 tsp nutmeg
- dash of turmeric (optional)
- 1-1.5 cups of lentils **
*optional. i probably would’ve used a strong red if i had it on hand. just needed a bit of acidity to cut the heaviness of the lamb. also i didn’t bother deglazing with the wine although i’m not sure how much of a difference this would make… i figured by the time the stew was done the wine would pretty much be cooked out..
** i used mostly french green lentils for their unique flavor and the fact that they hold their shape well. i also mixed in half a cup of red lentils at the same time to thicken the soup since they tend to cook quickly and get mushy.
- heat a tbs or so olive oil in a medium sized dutch oven (i used my spankin new 5 qt canary yellow le creuset)
- fry sausage links on each side, evenly, on med/high heat.
- remove from heat, cut into 1′ thick coins, and set aside
- in residual grease (mmm, grease), saute celery and carrots. 3 min
- add onions and stir until softened a bit. 3 min.
- deglaze pot with 1/4 cup broth, scraping up all the browned goodness.
- stir in tomatos.
- add more broth until veggies are all submerged. reduce to a simmer.
- add garlic and cooked sausage.
- cover and simmer on low
- about 30 min before serving time, add washed and soaked lentils to pot.
- keep on medium heat until lentil are cooked (~30min)
- serve with crusty bread