Although loosely inspired by an Italian soup I had at a Les Marmitons dinner, this super tasty bowl can’t be pigeonholed into an ethnic category. If you can’t find firm-smoked farmer sausage, you could use almost any smoky protein – even ham or bacon. Using sorrel in place of the spinach would steer it back in the Mennonite direction, though I’m still not sure where the lentils fit in. Regardless, the combination of textures and touch of heat will have you making a version of this soup on a regular basis.
Time: 30 minutes
Serves: 4
Ingredients:
8 ounces double-smoked farmer sausage – cubed 2 cloves garlic – very finely chopped or crushed 6 ounces baby spinach 4 cups chicken stock 1 cup cooked or canned lentils – rinsed and drained ½ teaspoon crushed red pepper 1 teaspoon salt (or to taste)Preparation:
Place a suitable pot on medium heat and add the sausage, stirring occasionally for five minutes or until browned.
Add the garlic and stir constantly for ten seconds.
Pour in the chicken stock and add the spinach. Turn the heat to high and bring to a boil. As soon as a boil is reached, remove from heat.
Stir in the lentils, pepper flakes and salt to taste.
Let stand for five minutes and serve.