Sausage Lentil Soup

Ingredients

• ½-1lb Italian sausage (I use spicy)

• 1T Butter & oil (each)

• ½ c Each of finely chopped onion, carrot, leek & celery

• 1 ½ c Dried lentils, rinsed

• 6-8 c Chicken stock

• 1 c Whipping cream

• 2-4 T Red wine vinegar

• 2-3 T Dijon mustard

• 1½ c Packed fresh spinach – chopped or cut thin

• Freshly grated parmesan cheese

Directions

• Brown sausage in a large stockpot over medium heat. Remove and set aside. (with sausage you probably won’t need any oil – but maybe)

• In the same pot add butter and oil, add onion, carrot, celery, leeks and cook until tender. Season with salt & pepper. Stir in lentils and add 6 cups of stock and bring to a boil. Reduced heat and simmer uncovered until lentils are tender – about 40 minutes or so.

• Add sausage, cream, mustard, vinegar and 1 cup of spinach. Stir until combined, bring to boil then reduce heat and simmer uncovered for 5 minutes. Add more salt and pepper or mustard & vinegar to taste.

• Ladle soup into bowls and sprinkle with spinach and Parmesan cheese. (I usually don’t do this part)