Pacific Rim Red Lentil Soup

Prep Time: 10 Minutes

Cook Time: 35 Minutes

Ready In: 45 Minutes

Servings: 6

Red Lentils absorb a wonderful flavor from ham stock. The Portuguese Sausage enhances the Red Lentil Soup. Fresh Lemon juice and Fresh Spinach add a final savory touch to the soup.

Ingredients:

2 tablespoons extra virgin olive oil

1 lb portuguese chourico (sliced thin)

1/4 lb pancetta (small diced)

2 cups leeks (medium diced)

1 cup carrot (medium diced)

1 cup celery root (medium diced)

2 bay leaves

1 teaspoon fine sea salt

2 teaspoons ground black pepper (ground fine)

1 tablespoon garlic (minced)

1/2 cup white wine (esporao 2009,alentejo)

8 cups ham stock

2 cups red lentils (rinse in cold water)

2 cups yukon gold potatoes (medium diced)

1 teaspoon ground cumin

1 tablespoon lemon thyme (chopped)

2 teaspoons fresh lemon zest

2 teaspoons fresh lemon juice

4 cups baby spinach

Directions:

1. In a soup pot heat olive oil. Add Portuguese sausage, pancetta and cook until sausages are brown.
2. Add leeks, carrots, celery root and bay leaves. Add fine sea salt, ground black pepper and saute 4-5 minutes. Add garlic saute until garlic is soft.
3. Add wine and reduce by one-half.
4. Add ham stock, potatoes and red lentils. Bring to a full boil, cover and reduce to a simmer for 30 minutes.
5. Add cumin, fresh lemon thyme, lemon zest and lemon juice. Simmer soup for 5 minutes.
6. Remove soup from heat and discard bay leaves. Stir in baby spinach. Reseason with fine sea salt and fine ground blackpepper to taste. Serve soup in warm bowls.
7. Garnish soup with Creame Fraiche and chopped chives.

By RecipeOfHealth.com