Subj : Crockpot N.Y. Times - 27
To   : All
From : Dave Drum
Date : Fri Mar 29 2024 04:08 pm

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Slow Cooker Lentil Soup w/Sausage & Apples
Categories: Vegetables, Fruits, Pork, Herbs, Dairy
     Yield: 5 servings

     2 tb Unsalted butter
     1 lg Yellow or red onion; fine
          - chopped
          Salt & black pepper
     2    Tart-firm apples; peeled;
          - diced
     3    Celery ribs; chopped in 1/2"
          - pieces
     6 cl Garlic; fine chopped
     1    Fresh sage sprig; leaves
          - chopped
          +=OR=+
   1/2 ts Dried sage
     1    Fresh thyme sprig
    12 oz Dry hard cider (see Tip)
   3/4 lb Smoked sausage; in 1/2"
          - thick coins
    10 oz Dried small green lentils
          - (a.k.a. French lentils or
          - lentils du Puy)
   1/4 ts Ground nutmeg
     2 ts Cider vinegar
   1/4 c  Sour cream
     2 ts Dijon mustard
     6    Scallions; thin sliced,
          - garnish

 Melt the butter in a large (12") skillet over medium
 high heat. Add the onion, season with salt, and cook,
 stirring, until the onion is translucent, about 5
 minutes. Add half the diced apples and cook, stirring
 until softened, adjusting the heat as necessary to avoid
 scorching, about 5 minutes. Add the celery, garlic, sage
 and thyme, and stir to combine. Pour in the cider and
 let it come to a bubble. Scrape the mixture into a 6 to
 8 quart slow cooker.

 Add the sausage, lentils, nutmeg, 1 teaspoon salt and a
 generous amount of black pepper to the slow cooker; pour
 in 3 cups water. Cover and cook on low until the lentils
 are tender and the flavors are mellowed and blended,
 about 8 hours. The soup holds well on the warm setting.

 Just before you are ready to eat, add the vinegar. Stir
 together the sour cream with the mustard, then stir the
 mixture into the soup. Taste and add more salt and
 pepper if necessary. Serve in bowls topped with the
 scallions and remaining chopped apple.

 TIP: Any sparkling or still dry hard cider works well in
 this recipe. In a pinch, you can substitute dry white
 wine and mix in a few spoonfuls of apple juice, if you
 have it. For a nonalcoholic option, use chicken or
 vegetable stock, but increase the vinegar a bit at the
 end for tartness.

 By: Sarah DiGregorio

 Yield: 4 to 6 servings

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

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