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

Directions

2. Melt the butter in a large Dutch oven over
3. medium-high heat. Add the onion, season
4. with salt and pepper and cook, stirring, until
5. the onion is translucent, about 5 minutes.
6. Add half the chopped apples, and cook,
7. stirring until softened, adjusting the heat as
8. necessary to avoid burning, about 5 minutes.
9. Add the celery, garlic and thyme, and stir to
10. combine. Pour in the cider and wine and let it
11. come to a boil. Add the sausage, lentils,
12. nutmeg and water to the pot. Season with 1
13. tsp salt and 1 tsp freshly ground pepper. Let
14. the soup come to a boil, then decrease the
15. heat to maintain a low simmer.
16. Cover the pot and cook until the lentils are
17. tender, 40 to 50 minutes.
18. Before serving, add the vinegar. Stir together
19. the Greek yogurt and the mustard, then stir
20. the mixture into the soup. Taste and add
21. more salt and pepper if needed. Serve in
22. bowls topped with the green onions, fresh
23. arugula, and remaining chopped apples.