Lentil Soup with Smoked Sausage and Apple

• 2 tablespoons butter
• 1 large yellow onion, finely chopped
• kosher salt and ground black pepper
• 2 tart firm apples (green granny smith), peeled and diced
• 3 celery stalks, chopped in 1/2 inch pieces
• 6 garlic cloves, crushed
• 1 fresh sage spring, leaves chopped
• 1 fresh thyme sprig, leaves chopped
• 1-1/2 cups (12 oz) hard dry apple cider
• 3/4 pounds andouille sausage, sliced in 1/8 inch thick coins
• 1-1/2 cups (10 oz) small green lentils
• 1/4 teaspoon nutmeg
• 4 cups water or chicken broth
• 2 teaspoons apple cider vinegar
• 1/4 cup sour cream mixed with 2 teaspoons Dijon mustard (optional)
• chopped scallions

Melt butter, onion and salt until translucent, about five minutes. Add 1/2 of the apples and cook 5 minutes.

Add celery, garlic, sage, and thyme. Stir to combine. Pour in cider and let come to a bubble.

Add sausage, lentils, nutmeg, water or broth. Season with salt and pepper and bring to a boil, then simmer 35-40 until lentils are tender.

Just before ready to eat, add the rest of the apples and the vinegar. Add sour cream and stir in chopped scallions.

• source: cooking.nytimes.com
• keywords: soup, pork
• ratings: Liz-?, Tom-9
• time: 50 minutes