8 uncooked medium sausages
1 tablespoon Cabot Salted Butter
1 medium onion or leek, chopped
4 shallots, peeled and roughly chopped
2 garlic cloves, crushed and peeled
2 medium boiling potatoes, peeled and diced
1 cup chicken broth
2 green bell peppers, seeded and chopped
1 (14-ounce) can chopped tomatoes with juice
1 (14-ounce) can lentils, drained*
2 teaspoons brown sugar
2 teaspoons chopped fresh rosemary
Salt and ground black pepper to taste
4 ounces Cabot Seriously Sharp Cheddar, grated (about 1 cup)
1 tablespoon cider vinegar
PREHEAT oven to 350°F.
PRICK sausages all over with fork (to keep them from bursting).
MELT butter in heavy pot or heat-proof casserole over medium heat. Add sausages and cook until browned on all sides. Transfer to plate and set aside.
ADD onion or leek, shallots and garlic to pot and cook, stirring, until softened, about 5 minutes. Add potatoes and cook for 5 minutes longer, reducing heat if onions begin to burn.
GRADUALLY add chicken broth, then add green peppers, tomatoes, lentils, vinegar and brown sugar. Add half of rosemary and reserved sausages. (Liquid should cover sausages; add additional water if necessary.) Let ingredients slowly come to simmer. Season with salt and pepper. If mixture is too acidic, add small pinch of additional brown sugar.
TRANSFER to oven and cook, uncovered, for about 1 hour, or until liquid is reduced by about half. Serve topped with cheese and sprinkled with remaining rosemary.
*or substitute 3/4 cup dried lentils, cooked until tender.
Recipe courtesy of John Ashton.
Nice hearty soup, full of flavor.