MY APOLOGIES AND SAUSAGE LENTIL SOUP

There's been a lot of hyperventilating going on around here lately--all out of my lungs. I don't handle stress well, and this has been a stressful week: computer AND digital camera crashed and burned. Ice dams formed on our dormers, causing sheets of water to flow down our living room walls. Old Volvo wagon needed new snow tires--Cha Ching$$!! Thank goodness I have a husband who keeps me calm--not much rattles him! Anyways, I've been wanting to share this amazing Sausage Lentil soup recipe with you for awhile, and have tried to publish this post for 3 days now, on our daughter's piece of S*&T old laptop. I keep getting so so close, and then the whole thing just disappears into cyber-no-man's land. AARGH! So what's a stressed out housebound (12 below here this a.m.) housewife to do?

First, BREATHE. Then, light a candle:

Then, love up on the mutt and decorate him with a festive new bandana (by the way--his eyes look this way in every photo, because he has bad cataracts):

And because it looks like this outside today (well, everyday, until May, to be truthful), I think I'll make a big pot of soup for suppah:

If you'd like to try this soup, the first thing you're going to do is brown some nice Italian sausage in a big soup pot:

Next, you'll want to saute the "Holy Trinity"--carrots, celery and onion, until tender:

Add your dry lentils and broth, and simmer for about 40 minutes, or until the lentils are tender. You might need to add a cup or so of water, as the broth evaporates quickly. Add some Dijon and red wine vinegar (do NOT skip this step--adds an amazing flavor!), the cooked sausage and some salt to the pot. Add cream and heat through. Garnish with chopped spinach and Parmesan cheese, and you've got a yummy winter soup for your tummy!:

Here's the recipe for you:

SAUSAGE LENTIL SOUP

Serves 4

1 lb. bulk Italian sausage (I used a low fat/medium spice sausage)

1 tblsp. butter

1 tblsp olive oil

1/2 of a yellow onion, diced

1 large carrot, diced

2 celery stalks, diced

1 1/2 cup lentils, rinsed

4 cups chicken stock

1 tblsp. dijon mustard

1 tblsp. red wine vinegar

1 tsp. salt (or to taste)

1 cup cream

1 cup finely sliced spinach

grated Parmesan cheese

In a large stockpot, brown and drain sausage and set aside. In the same pan, saute carrot, onion and celery in butter and olive oil until they start to soften. Add lentils and chicken stock; bring to a boil. Simmer on low for about 40 minutes, until lentils and vegetables are tender. You may need to add about a cup of water at this point, as the chicken stock may evaporate. Add mustard, vinegar, sausage and salt to the pot. Stir in cream and heat through. Garnish with spinah and parmesan cheese.

TOP 3 THINGS I'M GRATEFUL FOR TODAY

1. I'm grateful that I have enough food to eat, and have a nice warm home to live in.

2. I'm grateful that I don't live in Cairo, and I pray for those who do.

3. I'm grateful for all of my loyal blog followers--words cannot express the joy your comments bring to me!