Lentil Soup with Smoked Sausage and Apples
The French lentils are what make this bowl of soup so special.
Inspired by the NYT Cooking Recipe.
Ingredients:
2 tbsps Unsalted Butter pr Olive Oil
1 Large Yellow Or Red Onion (finely chopped)
Kosher Salt And Black Pepper (to taste)
2 Tart-Firm Apples, Such As Honeycrip (peeled and diced)
3 Celery Stalks (chopped into 1/2-inch pieces)
6 Garlic Cloves (finely chopped)
1 Fresh Sage Sprig Or 1/2 Teaspoon Dried Sage (leaves chopped)
1 Fresh Thyme Sprig Or 1/2 Teaspoon Dried Thyme (leaves chopped)
12 fl ozs Dry Hard Cider (see notes for alternatives)
12 ozs Smoked Sausage, Such As Kielbasa Or Andouille (sliced into 1/2-inch-thick coins)
1 1/2 cups Dried Small Green Lentils (also Called French Lentils Or Lentils Du Puy) (10 ounces)
1/4 tsp Ground Nutmeg
2 tsps Apple Cider Vinegar
1/4 cup Sour Cream Or Plain Yogurt
2 tsps Dijon Mustard
4To 6 Scallions (thinly sliced for garnish)
Steps:
Melt the butter or oil in a large Dutch oven over medium-high heat. Add the onions, season with salt, and cook, stirring, until the onion is translucent, about 5 minutes. Add half the chopped apples, and cook, stirring until softened, adjusting the heat as necessary to avoid scorching, about 5 minutes.
Add the celery, garlic, sage and thyme, and stir to combine. Pour in the cider and let it come to a bubble. Add the sausage, lentils, nutmeg and 4 cups water to the pot. Season with 1 teaspoon salt and a generous amount of pepper. Let the soup come to a boil, then decrease the heat to maintain a low simmer. Cover the pot and cook until the lentils are tender, 35 to 40 minutes.
Just before you are ready to eat, add the vinegar. Stir together the sour cream (or plain yogurt) and mustard, then stir the mixture into the soup. Taste and add more salt and pepper if necessary. Serve in bowls topped with the scallions and remaining chopped apples.