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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