• Crockpot N.Y. Times - 27

    From Dave Drum@1:18/200 to All on Fri Mar 29 16:08:00 2024
    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

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