Spanish Sausage And Lentil Soup Recipe - Fast and Delicious Recipes

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Yields: 8 serving(s)

Seed bell pepper, and chop finely.
Wash and trim spinach, and shred finely.
Heat olive oil in heavy 6- to 8-quart saucepan over medium heat.
Add sausage and cook until almost all fat is rendered.
Transfer sausage to platter.
Drain off all but 2 tablespoons grease from saucepan.
Add ham, onion, green pepper and carrot.
Cover and cook 15 minutes, stirring occasionally.
Stir in garlic, bay leaf, thyme and cumin.
Cover and cook 5 minutes.
Meanwhile, cut sausage into thin slices.
Add to saucepan with chicken stock, tomatoes and lentils.
Reduce heat to low, cover partially and simmer gently until lentils begin to dissolve, about 2 hours.
Can be prepared up to 3 days ahead and refrigerated, or frozen up to 3 months.
Discard any fat from surface.
Remove bay leaf.
Taste and adjust season- ing with salt and pepper.
Simmer until just warmed through.
Add shredded spinach.
Transfer soup to warmed tureen or individual bowls and serve.
Note: this soup is even better when prepared 2 or 3 days ahead.