Pacific Rim Red Lentil Soup

• 2 tablespoons extra virgin olive oil
• 1 lb Portuguese chourico (Sliced thin)
• 14 lb pancetta (Small Diced)
• 2 cups leeks (Medium Diced)
• 1 cup carrot (Medium Diced)
• 1 cup celery root (Medium Diced)
• 2 bay leaves
• 1 teaspoon fine sea salt
• 2 teaspoons fresh ground black pepper
• 1 tablespoon garlic (Minced)
• 12 cup white wine (Esporao 2009,Alentejo)
• 8 cups ham stock
• 2 cups red lentils (Rinse in cold water)
• 2 cups yukon gold potatoes (Medium Diced)
• 1 teaspoon ground cumin
• 1 tablespoon lemon thyme (Chopped)
• 2 teaspoons fresh lemon zest
• 2 teaspoons fresh lemon juice
• 4 cups Baby Spinach
• 1 cup creme fraiche

1. In a soup pot heat olive oil, add Portuguese sausage, pancetta and cook until sausages are brown.
2. Add leeks, carrots, celery root, bay leaves, salt, ground black pepper and saute 4-5 minutes.
3. Add garlic saute 1-2 minutes.
4. Add wine and reduce by one-half.
5. Add ham stock, potatoes and red lentils.
6. Bring to a full boil, cover and reduce to a simmer for 30-minutes or until lentils are cooked.
7. Add cumin, fresh lemon thyme, lemon zest, lemon juice and simmer for 5- minutes.
8. Remove soup from heat and discard bay leaves.
9. Stir in spinach.
10. Season with fine sea salt and fresh ground blackpepper to taste.
11. Serve soup in warm bowls.
12. Garnish soup with Creme Fraiche and chopped chives.

extra virgin olive oil, chourico, pancetta, leeks, carrot, celery root, bay leaves, salt, fresh ground black pepper, garlic, white wine, ham stock, red lentils, gold potatoes, ground cumin, lemon thyme, lemon zest, lemon juice, spinach, creme fraiche

Taken from www.food.com/recipe/pacific-rim-red-lentil-soup-354727 (may not work)