"What do you want to call our soup?" Soup
One bunch, carrots
2 large beets
4 red potatoes
2 bay leafs
1 tsp. thyme
1/2 tsp. cayenne pepper
Salt and pepper, to taste4 cups chicken stock
2 cups water, from the steamed vegetables (ours was a beautiful pink from the beets!)
1 can brown lentils
5 links, mild Italian sausage
2 tbsp. olive oil
2 cloves garlic, diced
1 yellow onion, diced1/3 cup red wine (we used a Malbec)
2 tbsp. brown sugar
2 tbsp. cornstarch
3 large handfuls, baby spinach
Chop your vegetables (carrots, beets, potatoes) and steam for 5-7 minutes, add carrots and beets first.
Add steamed vegetables to chicken stock, spices, and lentils (rinse first) in a large stock pot. Cook over medium heat for about 30 minutes.
While the vegetables and stock are cooking, cook sausage over medium-high heat until outside is brown, but not completely cooked. Take sausage off the stove and cut into discs. Add back to pan along with olive oil, diced garlic, and onions. Cook until sausage is browned, then add the wine and brown sugar. Cook until wine starts to reduce.
Separate about 2 cups of the broth from the soup pot into a small bowl and mix cornstarch in until lumps are dissolved. Add back to the pot.
Add sausage, garlic, and onions to the soup pot and simmer over low heat for 5 more minutes. At the last minute, add the spinach to the pot. Serve with some Parmesan cheese.