Recipe(tried): Cucina! Cucina! Italian Cafe Lentil and Sausage Soup, REV. 3

This is a correction of what was probably a mis-typing when the above recipe (message ID 1410223) was entered.

Where one cup of vinegar is called for, it should read "1 TBS Red Wine Vinegar".

I've used this recipe since 2006 with great success. A friend tried the original version calling for a cup of vinegar, and ended up discarding the result.

Anyone who has tried the recipe and disliked the results, I urge you to try it again with just a tablespoon of the vinegar. It's a great soup.

LENTIL AND SAUSAGE SOUP, REV. 3
Recipe from Cucina! Cucina! Italian Caf , founded in 1988 in Seattle by Bill and John Schwartz

Ingredients as shown serve as main course for two, with possible leftovers: (We increase to 150% for two main meals.)

Prep time for one worker, 1 1/2 hours; for two, 1 hour.

1 1/2 cups French green lentils, rinsed thoroughly (used 500g bag of Vivien Paille Lentilles Vertes) see step 1.
4 links (1 pound) Italian sausage. mild works fine, but if you like, use hot!
1 tbsp. butter,
1 tbsp. olive oil
2 medium leeks, finely chopped
1/2 cup carrots, finely chopped or grated
1/4 cup (1 stalk) celery, finely chopped
Seasonings: 1 tbsp. salt, 1 tsp ground white pepper; spices to taste
8 cups chicken stock (water and chicken powder (used herb ox sodium free)
2 tbsp. Dijon mustard (good stuff, not Gray Poupon)
1 tbsp. red wine vinegar
1 cup heavy cream (may want to use less.)
To taste, fresh spinach leaves, de-spined and quartered (You'll want lots)
To taste: Grated Pecorino Romano Cheese (You'll want lots)

1. THE DAY BEFORE, pour the lentils into a large bowl and rinse. Then cover the lentils with cold water and soak overnight. Use enough water so lentils will still be covered when you go to use them next day, in Step 5.

2. De-skin the sausage links, and cut each link into 8 sections and roll each into small balls. Use an ulu knife for easiest cutting. Place the balls into a frying pan with a little water, and brown evenly on all sides. Use a spatter guard over pan. If you have a range exhaust fan, run it while frying. Remove sausage balls from pan and place in a bowl with paper towel interspersed to absorb grease. Ideally, the next steps can be started at same time as Step 2.

3. In a large, heavy-bottom pot (used 10 qt.), add the butter and olive oil. Heat to melt the butter, then add the leeks, carrots, celery and to the pot. Fry over medium heat until the vegetables are tender. Incorporate seasonings and sausages.

4. Prepare the chicken stock: heat 8 cups water and chicken powder in microwave (2-3 minutes per 4-Cup Pyrex measure). Pour the stock into the pot, and increase heat.

5. Drain the lentils and add to pot. Mix briefly and bring to a boil. Stir occasionally to prevent the lentils from sticking to the bottom of the pot. When the soup starts to boil, reduce the heat to low, and simmer until the lentils are tender (approximately 1 1/4 hours).

6. Add the mustard, vinegar and cream, and 3/4 cup of the spinach leaves. Stir to mix all ingredients well, and continue to cook until heated through. Ready to eat now.

7. Serve in warm bowls garnished with the fresh spinach and Romano cheese floated on top of the soup. Enjoy with some crusty rustic Italian bread and your favorite white wine.

Revision History:

#1: ~2006: Adapted off www.recipelink.com, corrected quantity of vinegar.

#2: MAR 2020 Re‐entered recipe to reflect our current practice. (Process changes only).

#3: MAR 2020 Deleted onions and increased leeks; added time estimates.