Lentil Soup With Smoked Sausage and Apples

Name: Lentil Soup With Smoked Sausage and Apples
Total time: 1 h
Yield: 4 to 6 servings
Ingredients: 2 tablespoons unsalted butter; 1 large yellow or red onion, finely chopped; Kosher salt and black pepper; 2 tart-firm apples, such as Honeycrisp, peeled and diced; 3 celery stalks, chopped into 1/2-inch pieces; 6 garlic cloves, finely chopped; 1 fresh sage sprig, leaves chopped, or 1/2 teaspoon dried sage; 1 fresh thyme sprig, leaves chopped, or 1/2 teaspoon dried thyme; 1 1/2 cups/12 ounces dry hard cider; 3/4 pound smoked sausage, such as kielbasa or Andouille, sliced into 1/2-inch-thick coins; 1 1/2 cups/10 ounces dried small green lentils (also called French lentils or lentils du Puy); 1/4 teaspoon ground nutmeg; 2 teaspoons cider vinegar; 1/4 cup sour cream; 2 teaspoons Dijon mustard; 4 to 6 scallions, thinly sliced for garnish

By Sarah DiGregorio

Published Nov. 23, 2020

Lentil Soup With Smoked Sausage and Apples — David Malosh for The New York Times. Food Stylist: Simon Andrews.

Total Time: 1 hour
Rating: 4(2,431)
Comments: Read comments

Flavored with apple, sausage and mustard, this slightly creamy lentil soup strikes a nice balance between delicate and hearty. Small green lentils, or French lentils or lentils du Puy, are khaki-colored legumes that have a peppery flavor and keep their shape when cooked instead, which gives this soup an appealing texture. You can also use black lentils or easier-to-find brown lentils, but keep in mind that brown lentils will fall apart as they cook, creating a thicker stew. This soup takes only a few minutes to throw together, and most of the time is spent in hands-off simmering time, putting it within reach for a weeknight. It’s never necessary to soak lentils, as they cook relatively quickly. (You can find a slow cooker version of this recipe here.)

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Ingredients

Yield:4 to 6 servings

2tablespoons unsalted butter
1large yellow or red onion, finely chopped
Kosher salt and black pepper
2tart-firm apples, such as Honeycrisp, peeled and diced
3celery stalks, chopped into ½-inch pieces
6garlic cloves, finely chopped
1fresh sage sprig, leaves chopped, or ½ teaspoon dried sage
1fresh thyme sprig, leaves chopped, or ½ teaspoon dried thyme
1½cups/12 ounces dry hard cider
¾pound smoked sausage, such as kielbasa or Andouille, sliced into ½-inch-thick coins
1½cups/10 ounces dried small green lentils (also called French lentils or lentils du Puy)
¼teaspoon ground nutmeg
2teaspoons cider vinegar
¼cup sour cream
2teaspoons Dijon mustard
4 to 6scallions, thinly sliced for garnish

Ingredient Substitution Guide

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Preparation

Step 1
Melt the butter in a large Dutch oven over medium-high heat. Add the onion, season with salt, and cook, stirring, until the onion is translucent, about 5 minutes. Add the half the chopped apples, and cook, stirring until softened, adjusting the heat as necessary to avoid scorching, about 5 minutes.
Step 2
Add the celery, garlic, sage and thyme, and stir to combine. Pour in the cider and let it come to a bubble. Add the sausage, lentils, nutmeg and 4 cups water to the pot. Season with 1 teaspoon salt and a generous amount of pepper. Let the soup come to a boil, then decrease the heat to maintain a low simmer. Cover the pot and cook until the lentils are tender, 35 to 40 minutes.
Step 3
Just before you are ready to eat, add the vinegar. Stir together the sour cream and 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 apples.

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.

Ratings

4 out of 5

2,431 user ratings

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Comments

Chris Orense4 years ago

Followed the recipe exactly, and wouldn’t change a thing. A new winter favorite! Perfect for a weeknight (or weekend) after a long day of working or skiing! Just make it already! ⛷ 🎿 ❄️

chris4 years ago

imo wine is always better than cider in a fall/winter stew, though I like the mustard/sour cream additions. also would prefer roasted parsnip to apples.

Lisa Conn4 years ago

We don't eat meat, so to make it more complex I added cubed carrots with the onions and added cooked wild rice and cooked chickpeas at the end. I stirred in some butter before serving. Everyone loved it!

Aimee2 weeks ago

Wonderful exactly as is. The only thing I did differently than the recipe was that I used chicken broth instead of water. The additions of the sour cream and Dijon mustard at the end are delicious!

Shelby2 months ago

This was delicious! The only thing I would change next time is to brown the sausage first.

momo3 months ago

I used and do sausage and browned it first thing. I then use that fat to do the onions, etc. I also added a little butter at some point. I used half-and-half, chicken stock and water. Also Stowe hard cider, which seemed perfect. Not sweet at all.More work than I thought, but definitely worth it.

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