Title: Spanish Sausage and Lentil Soup
Categories: Soup
Yield: 8 Servings

2 tb Olive oil
1 lb Chorizo
7 oz Ham; smoked, finely chopped
2 Onions; large, finely
-chopped
1 Bell pepper; green, seeded &
1 Carrots; medium, finely
-chopped
2 Cloves garlic; minced
1 Bay leaf
3/4 ts Thyme; fresh
1/2 ts Cumin; ground
9 c Chicken stock
16 oz Tomato; can
1/2 lb Lentils; dried
Salt; to taste
Pepper; to taste
12 Spinach leaves; large

From: Sam.Waring@f125.n102.z1.calcom.socal.com (Sam Waring) (COLLECTION)

Date: Fri, 03 Dec 1993 23:37:46 -0800
Seed bell pepper, and chop finely. Wash and trim spinach, and shred finely.
Heat olive oil in heavy 6- to 8-quart saucepan over medium heat. Add
sausage and cook until almost all fat is rendered. Transfer sausage to
platter. Drain off all but 2 tablespoons grease from saucepan. Add ham,
onion, green pepper and carrot. Cover and cook 15 minutes, stirring
occasionally. Stir in garlic, bay leaf, thyme and cumin. Cover and cook 5
minutes.

Meanwhile, cut sausage into thin slices. Add to saucepan with chicken
stock, tomatoes and lentils. Reduce heat to low, cover partially and simmer
gently until lentils begin to dissolve, about 2 hours. (Can be prepared up
to 3 days ahead and refrigerated, or frozen up to 3 months.) Discard any
fat from surface. Remove bay leaf. Taste and adjust season- ing with salt
and pepper. Simmer until just warmed through. Add shredded spinach.
Transfer soup to warmed tureen or individual bowls and serve. Note: This
soup is even better when prepared 2 or 3 days ahead.

Recipe from Bon Appetit

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