Spanish Sausage and Lentil Soup
from The Gutsy Gourmet
3 T olive oil
1 lb smoked sausage, sliced
7 oz smoked ham, finely chopped
3 cloves garlic, minced
1 large green pepper, finely chopped
1 carrot, finely chopped
2 large onions, finely chopped
1 large bay leaf
½ tsp dry thyme
1 tsp ground cumin
9 c rich chicken broth
1 lg can tomatoes
1 lb dry lentils
fresh pepper
10 oz frozen spinach, chopped
Heat olive oil in large 8 quart heavy pan. Add garlic, onions, green pepper and carrot. Cover and cook 10 minutes. Add sausage and diced ham, thyme, bay leaf and cumin. Cook 5 to 10 minutes more.
Add broth, tomatoes (cut up), juice and lentils to pan. Reduce heat to low and cover partially; cook 2 hours or until lentils are tender.
Adjust seasonings. Add rinsed and dried spinach, cook until heated through.
Serves 6 to 8.
from The Gutsy Gourmet
3 T olive oil
1 lb smoked sausage, sliced
7 oz smoked ham, finely chopped
3 cloves garlic, minced
1 large green pepper, finely chopped
1 carrot, finely chopped
2 large onions, finely chopped
1 large bay leaf
½ tsp dry thyme
1 tsp ground cumin
9 c rich chicken broth
1 lg can tomatoes
1 lb dry lentils
fresh pepper
10 oz frozen spinach, chopped
Heat olive oil in large 8 quart heavy pan. Add garlic, onions, green pepper and carrot. Cover and cook 10 minutes. Add sausage and diced ham, thyme, bay leaf and cumin. Cook 5 to 10 minutes more.
Add broth, tomatoes (cut up), juice and lentils to pan. Reduce heat to low and cover partially; cook 2 hours or until lentils are tender.
Adjust seasonings. Add rinsed and dried spinach, cook until heated through.
Serves 6 to 8.