Name: Apple, Sausage & Lentil Soup
Ingredients: 2 tbsp butter; 1 yellow onion, chopped; 6 cloves garlic, minced; salt/pepper; 2 honeycrisp apples, chopped; 3 celery stalks, chopped; 1 tsp sage, fresh chopped or dried; 3 sprigs thyme leaves, minced; 12 oz hard apple cider, dry; 3/4 lb smoked sausage; 1 1/2 cups small green lentils, dried; 1/2 nut fresh grated nutmeg; 2 tsp apple cider vinegar; 1/4 cup sour cream; 2 tsp dijon mustard; scallions chopped, for garnish

Apple, Sausage & Lentil Soup

This soup presents a delicate balance of sweet, tangy, and savory flavors, and is substantial enough to be a standalone dinner. Inspired by a recipe appearing in The New York Times.

Ingredients

2 tbsp butter
1 yellow onion, chopped
6 cloves garlic, minced
salt/pepper
2 honeycrisp apples, chopped
3 celery stalks, chopped
1 tsp sage, fresh chopped or dried
3 sprigs thyme leaves, minced
12 oz hard apple cider, dry
3/4 lb smoked sausage
1 1/2 cups small green lentils, dried
1/2 nut fresh grated nutmeg
2 tsp apple cider vinegar
1/4 cup sour cream
2 tsp dijon mustard
scallions chopped, for garnish

Directions

Saute onion and garlic in butter in a large dutch oven or stainless steel stock pot, season with salt and pepper
Add half of the apples, along with celery, sage, and thyme, cook until soft
Deglaze with cider, then add sausage, lentils, nutmeg, and 4 cups water, bring to a boil
Simmer for 40 minutes or until lentils are properly cooked
Stir in vinegar, taste and adjust salt and acid levels
Mix in sour cream and mustard before serving
Top with remaining apples and scallions

Notes

Don’t use cider you would not enjoy drinking. Polish or andouille sausage work well.