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Garlic Kraut Mustard Lentil Soup with Kielbasa, Apples, and Arugula

 
Terrapin Ridge Farms Garlic Kraut Mustard Lentil Soup with Kielbasa, Apples, and Arugula
Terrapin Ridge Farms Garlic Kraut Mustard Lentil Soup with Kielbasa, Apples, and Arugula
Ingredients: 
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour and 5 minutes
Servings: 4 to 6 servings

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
1 Fresh thyme sprig, leaves chopped or 1/2 tsp
dried thyme
*1 cup apple cider
*1/2 cup Chardonnay or any dry white wine
(*or 1 1/2 cups Hard apple cider instead)
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.
Before serving, add the vinegar. 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.
Products Used In This Recipe: