Subj : Crockpot N.Y. Times - 32
To   : All
From : Dave Drum
Date : Sun Mar 31 2024 04:31 pm

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

     Title: Slow Cooker Lentil Soup w/Sausage & Greens
Categories: Pork, Vegetables, Herbs, Wine, Greens
     Yield: 6 servings

     1 lb Hot or sweet Italian pork
          - sausage
          Olive oil; if necessary
     1 lg Red or yellow onion;
          - chopped
          Salt
     6 cl Garlic; chopped
     1 ts Onion powder
     1 ts Garlic powder
     3    Thyme sprigs
     2    Oregano sprigs; leaves only
          +=OR=+
     1 ts Dried oregano
          Generous pinch of red-pepper
          - flakes
          Fresh ground black pepper
   3/4 c  Dry white wine
     1    Bay leaf
     2 c  Dried lentils; pref black
          - beluga
    14 oz Can whole or chopped
          - tomatoes
     8 c  Chicken stock
     5 oz Greens; such as baby spinach
          - or kale
          +=OR=+
     1 md Bunch greens; such as chard
          - or kale, stemmed, chopped
     1 tb Red-wine vinegar
          Chopped fresh basil; for
          - topping
          Grated Parmesan; for
          - topping

 In a large, dry skillet over medium-high heat, cook the
 sausage, breaking it up with a spatula, until it is in
 small, coarse pieces, and starts to brown and sizzle in
 its own fat, about 8 minutes. Using a slotted spoon,
 transfer the cooked sausage to a 5- to 8-quart slow
 cooker. There should be a thin layer of fat covering the
 bottom of the skillet. If there is much more than that,
 pour a bit of the fat off. If there is not enough fat to
 cover the bottom of the pan, add a drizzle of olive oil.

 Add the onion to the skillet, season generously with
 salt, and cook, stirring occasionally, until softened
 and translucent, about 5 minutes. Reduce heat to
 medium-low, add garlic and cook until softened and
 fragrant, about 2 minutes. Add the onion and garlic
 powders, the herbs, red-pepper flakes and several
 generous grinds of black pepper. Stir to combine.
 Increase heat to medium-high, pour in the wine and stir
 well, scraping the bottom of the pot. Let the wine
 bubble until the pan is almost dry, about 3 minutes.

 Scrape the skillet mixture into the slow cooker with the
 sausage. Add the bay leaf and the lentils. Add the
 tomatoes with their juice. If using whole, crush the
 tomatoes into pieces using your hands as you add them
 with their juice. Pour in the chicken stock. Season
 generously with pepper and add 2 teaspoon salt if you
 are using low-sodium stock or 1 teaspoon salt if using
 homemade unsalted stock. Do not add salt now if you are
 using fully salted stock. Stir well to combine all
 ingredients. Cover and cook on low until the lentils are
 tender, about 6 to 8 hours. (Taste the lentils to make
 sure they are firm but creamy on the inside; black
 lentils can vary in their cooking time depending on
 their age and the heat of your slow cooker.) The soup
 holds well on warm for 2 additional hours.

 Switch the heat to high. Remove and discard the thyme
 sprigs. Stir in the greens and cook until wilted and
 tender, about 2 minutes for baby spinach, 10 minutes for
 kale. Stir in the vinegar. Serve in bowls, topped with
 chopped basil and grated Parmesan.

 By: Sarah DiGregorio

 Yield: 6 servings

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

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