60 minutes
A hearty lentil soup with the added richness of smoked sausage and the sweet tang of apples, perfect for a cozy meal.
tablespoons
Yellow Onion, finely chopped
each
to taste
to taste
Honeycrisp Apples, peeled and diced
each
Celery Stalks, chopped into 1/2-inch pieces
each
Garlic Clove, finely chopped
each
Fresh Sage, leaves chopped
sprigs
Fresh Thyme, leaves chopped
sprigs
Dry Hard Cider
cups
Smoked Sausage, sliced into 1/2-inch-thick coins
0 lb
Green Lentils, dried small green lentils (French lentils or lentils du Puy)
cups
Ground Nutmeg
teaspoons
teaspoons
cups
teaspoons
Scallions, thinly sliced for garnish
each
1. Sauté Onion in Butter
Start by melting the butter in a Dutch oven over medium-high heat. Sprinkle in a pinch of salt, and sauté the onion until it becomes translucent, about 5 minutes.
2. Add Apples
Introduce half of your diced apples to the softened onions, stirring occasionally, until they also soften, about 5 minutes.
3. Mix Celery, Garlic, and Herbs
Add your chopped celery, garlic, and the fresh herbs to the mix. Pour in the dry hard cider, which deglazes the pan. Wait until you see the cider bubbling before moving on.
4. Cook Sausage, Lentils, and Spices
Add the smoked sausage, lentils, and ground nutmeg. Fill the Dutch oven with enough water to cover the ingredients, then season with salt and pepper to taste. Bring to a boil, then reduce to a simmer and cook until the lentils are tender, about 35 to 40 minutes.
5. Finish with Vinegar
Just before you're ready to serve, stir in the cider vinegar.
6. Mix Sour Cream and Mustard
In a separate small bowl, mix the sour cream and Dijon mustard together. Stir this mixture into the soup right before serving.
7. Garnish and Serve
Serve your lentil soup hot, garnished with the thinly sliced scallions and the remaining diced apples.
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