Garlic Kraut Mustard Lentil Soup with Kielbasa, Apples, and Arugula
- 24 Oct, 2022
- Posted by: Terrapin Ridge Farms
Garlic Kraut Mustard Lentil Soup with Kielbasa, Apples, and Arugula
Rated 5.0 stars by 1 users
Category
Entrée
Servings
4-6
Prep Time
15 minutes
Cook Time
50 minutes
Ingredients
-
4 tsp Terrapin Ridge Farms Garlic Kraut Mustard
- 2 tbsp Unsalted butter
- 2 Honeycrisp apples, peeled and diced
- 3 celery stalks, chopped into 1/2-inch pieces
- 1 tsp Kosher salt
- 1 tsp Freshly ground pepper
- 5 Garlic cloves, minced
1 Large yellow, finely chopped onion
1 Fresh thyme sprig, leaves chopped or 1/2 tsp dried thyme
1 cup apple cider, 1/2 cup Chardonnay (any dry white wine), OR 1 1/2 cups Hard apple cider
- 3 1/2 cups Water
- 3/4 lb Kielbasa, sliced 1/2 inch thick
10 oz - 1 1/2 cups Dried small red lentils
- 1/4 tsp Ground nutmeg
- 2 tsp Apple cider vinegar
- 1/4 cup Greek yogurt
- 1/2 cup Fresh arugula
- 1/4 cup Gruyere cheese, shredded
- 4 Green onions, thinly sliced for garnish
Directions
Melt the butter in a large Dutch oven over medium-high heat.
Add the onion, season with salt and pepper and cook, stirring, until the onion is translucent, about 5 minutes.
- Add half the chopped apples, and cook, stirring until softened, adjusting the heat as necessary to avoid burning, about 5 minutes.
Add the celery, garlic and thyme, and stir to combine.
Pour in the cider and wine and let it come to a boil.
Add the sausage, lentils, nutmeg and water to the pot. Season with 1 tsp salt and 1 tsp freshly ground 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, 40 to 50 minutes.
Add the vinegar just before serving.
Stir together the Greek yogurt and the mustard, then stir the mixture into the soup.
Taste and add more salt and pepper if needed.
Serve in bowls topped with the green onions, fresh arugula, and remaining chopped apples.
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