Pacific Rim Red Lentil Soup

Name: Pacific Rim Red Lentil Soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6 serving(s)
Ingredients: 2 tablespoons extra virgin olive oil; 1 lb Portuguese chourico (Sliced thin); 1/4 lb pancetta (Small Diced); 2 cups leeks (Medium Diced); 1 cup carrot (Medium Diced); 1 cup celery root (Medium Diced); 2 bay leaves; 1 teaspoon fine sea salt; 2 teaspoons fresh ground black pepper; 1 tablespoon garlic (Minced); 1/2 cup white wine (Esporao 2009,Alentejo); 8 cups ham stock; 2 cups red lentils (Rinse in cold water); 2 cups yukon gold potatoes (Medium Diced); 1 teaspoon ground cumin; 1 tablespoon lemon thyme (Chopped); 2 teaspoons fresh lemon zest; 2 teaspoons fresh lemon juice; 4 cups Baby Spinach; 1 cup creme fraiche

Submitted by Potagekempcc

"Red Lentils, Portuguese Sausage, Fresh Lemon Juice and Spinach enhance a savory flavor to the soup."

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photo by Potagekempcc

Ready In:: 45mins
Ingredients:: 20
Serves:: 6

ingredients

2 tablespoons extra virgin olive oil
1 lb Portuguese chourico (Sliced thin)
¹⁄₄ lb pancetta (Small Diced)
2 cups leeks (Medium Diced)
1 cup carrot (Medium Diced)
1 cup celery root (Medium Diced)
2 bay leaves
1 teaspoon fine sea salt
2 teaspoons fresh ground black pepper
1 tablespoon garlic (Minced)
¹⁄₂ cup white wine (Esporao 2009,Alentejo)
8 cups ham stock
2 cups red lentils (Rinse in cold water)
2 cups yukon gold potatoes (Medium Diced)
1 teaspoon ground cumin
1 tablespoon lemon thyme (Chopped)
2 teaspoons fresh lemon zest
2 teaspoons fresh lemon juice
4 cups Baby Spinach
1 cup creme fraiche

directions

In a soup pot heat olive oil, add Portuguese sausage, pancetta and cook until sausages are brown.
Add leeks, carrots, celery root, bay leaves, salt, ground black pepper and saute 4-5 minutes. Add garlic saute 1-2 minutes.
Add wine and reduce by one-half.
Add ham stock, potatoes and red lentils. Bring to a full boil, cover and reduce to a simmer for 30-minutes or until lentils are cooked.
Add cumin, fresh lemon thyme, lemon zest, lemon juice and simmer for 5- minutes.
Remove soup from heat and discard bay leaves. Stir in spinach. Season with fine sea salt and fresh ground blackpepper to taste.
Serve soup in warm bowls.
Garnish soup with Creme Fraiche and chopped chives.