Lentil and Sausage Soup for a Cold Winter'sNight
"This hearty one-dish-supper soup is in my regular fall-winter rotation, and has been a family favorite for quite a long time. That means three things: it tastes great, it’s not complicated, and I usually have on hand everything needed to make it. Once it’s served, people dig in and suddenly, the table’s quiet for a minute or two. Serve it with a hearty whole grain bread and follow it with fruit and cheese for a lovely, easy dinner at home. You'll see that the primary herb is marjoram. That's not an herb that you see often in recipes, but to my mind, it's what makes this soup so tasty. Enjoy!!..."
INGREDIENTS
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1 1/2 cups French green lentils
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2 bay leaves
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3 tablespoons bacon fat or olive oil, divided
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3 or 4 sausages made with herbs and/or garlic
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1 large yellow or white onion
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4 cloves of garlic
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1/2 cup sturdy red wine
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3 stalks of celery, and their leaves if possible
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1 tablespoon dried marjoram or an equivalent amount of fresh
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4 or 5 carrots, depending on their size
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4 cups chicken or beef stock (preferably homemade)
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3 tablespoons organic ketchup
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2 cups chopped spinach (frozen is fine, if you don't have fresh; just use 1 1/2 cups instead)
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1/4 cup chopped parsley
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Salt and pepper, to taste
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Red wine vinegar, to taste
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