Garlic Kraut Mustard Lentil Soup with Kielbasa, Apples, and Arugula
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Garlic Kraut Mustard Lentil Soup with Kielbasa, Apples, and Arugula
Category
Lunch Recipes
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.