Sunday, December 14, 2014
Spicy Sausage & Lentil Soup 2
11 oz Hot Linguica Sausage - Diced
1/2 Large Onion - Diced
4 Carrots - Diced
1 Large Jalapeño - Seeded & Diced
3 Garlic Cloves - Smashed & Chopped
1/2 tsp Coriander
1 tsp Cumin
2 tsp Salt
2 tbsp Dijon Mustard
3 tbsp BBQ Sauce
2 tbsp Tomato Paste
3 1/2 Cups Lentils
1 Cup Red Wine
1 10 1/2 oz Can French Onion Soup - Hot
7 Cups Beef Stock (low sodium) - 4 cups + 3 cups separate - Hot
4 Cups Water - Hot
Over Med / Low heat in a Dutch Oven or large pot add the sausage and render the fat, stirring every few minutes to brown sausage on all sides. It takes a while but you need to do it low and slow about 30 minutes. Take sausage out with a slotted spoon, leaving the rendered fat behind. Increase heat to med / high. Add in the onions and sautee about 5 minutes. Add in the carrots and sautee another 5 minutes.
Add jalapeño, garlic, coriander, cumin, salt, dijon mustard, bbq sauce & tomato paste and cook about 5 minutes. Add in the lentils and cook about 5 minutes, stirring occasionally.
Add in red wine and cook about 5 minutes to cook out the raw wine taste. Add mushroom soup, 4 cups beef stock & water. Simmer 35 minutes covered w/ lid slightly ajar. Add in remaining 3 cups of beef stock and cook about 10 minutes. Adjust seasoning accordingly & Enjoy.