Ingredients
Dry Lentils 3 cups
Bulk Itailian Sausage 1#
Butter 4 T
White Onion, diced. 1/4#
Carrot, diced 1/4#
Leek, white only diced. 1/2 each
Celery, diced 1 stalk
Chicken Stock. 1/2 gallon
Dijon Mustard. 2 oz
Red Wine Vinegar. 1 oz
Heavy cream. 2 cups
Salt. 3/4 T
White Pepper. 1/4 T
Fresh Spinach, chiffonade, 1 bunch
Preparation
Rinse lentils and soak overnight under 1" water, drain and rinse again. Brown sausage in pan, remove fat. Set aside Melt butter and sauté onions, carrots, leeks, celery until brown Add sausage, lentils and chicken stock. Simmer for 40 minutes Combine mustard, red wine vinegar and cream in a separate cup. Mix well. Add to soup, season with salt and white pepper, simmer 10 minutes. Add spinach and cook an additional 5 minutes.
