Subj : Crockpot N.Y. Times - 32
To   : All
From : Dave Drum
Date : Sun Mar 31 2024 16:38:00

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
  
  Uncle Dirty Dave's Archives
 
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