Lentil and Sausage Soup for a Cold Winter's Night
- 1 1/2 cup French green lentils
- 2 bay leaves
- 3 tablespoons bacon fat or olive oil, divided
- 3 or 4 sausages made with herbs and/or garlic
- 1 large yellow or white onion
- 4 cloves of garlic
- 1/2 cup sturdy red wine
- 3 stalks of celery, and their leaves if possible
- 1 tablespoon dried marjoram or an equivalent amount of fresh
- 4 or 5 carrots, depending on their size
- 4 cups chicken or beef stock (preferably homemade)
- 3 tablespoons organic ketchup
- 2 cups chopped spinach (frozen is fine, if you don't have fresh; just use 1 1/2 cups instead)
- 1/4 cup chopped parsley
- Salt and pepper, to taste
- Red wine vinegar, to taste
- Produce
- Bay leaves (2)
- Carrots (4)
- Celery (3 stalks)
- French green lentils (1 1/2 cup)
- Garlic (4 cloves)
- Parsley (1/4 cup)
- Sausages made with herbs and/or garlic (3)
- Spinach (2 cups)
- Yellow or white onion, large (1)
- Canned Goods
- Chicken or beef stock (4 cups)
- Condiments
- Ketchup, organic (3 tablespoons)
- Red wine vinegar (1)
- Cooking & Baking
- Bacon fat or olive oil (3 tablespoons)
- Salt and pepper (1)
- Beer, Wine & Liquor
- Sturdy red wine (1/2 cup)
- Other
- 1 tablespoon dried marjoram or an equivalent amount of fresh
Preparation
Read recipe preparation on food52.com
Social Stats
74.8Rating
1-100
1-100
26Tweets
206Facebook
Likes
Likes
36StumbleUpon
Views
Views
2,520PinterestPins
Recipe Stats
Published December 28, 2009 (3 years ago).
34 people saved this recipe.
