Karwendle Soup

This Austrian soup sounds very satisfying and hearty:
(makes 4 servings)

3 oz.(heaping 1/2 cup) diced lean smoked* bacon
3/4 lb. smoked Polish sausage (such as kielbasa), casings removed, diagonally sliced 3/4" thick
1 cup finely diced sweet* white onion
1/2 cup chopped carrot
1/2 cup chopped celery
1 1lb. can peeled tomatoes, coarsely chopped (San Marzanos would be great)
2&1/2 cups water
1 cup dried lentils, rinsed
Sea salt* and freshly ground pepper
1/2 t. dried basil
1/4 t. dried marjoram
1/8 t. sugar in the raw*
1 large bay leaf
2 t. finely chopped fresh parsley
German-style mustard

Cook bacon in heavy Dutch oven over med. heat. until golden but not crisp. Remove bacon from drippings and set aside. Pour off all but 1 T. drippings from pan. Add sausage and brown on all sides; remove, drain and set aside. Skim off excess fat. Saute onion, carrot and celery until onion is tender. Add tomatoes, water and lentils. Stir in reserved bacon and sausage, S&P, basil, marjoram, sugar, and bay leaf. Cover and simmer until lentils are soft - about 1 hour, stirring occasionally. Taste, and adjust seasoning with S&P. Discard bay leaf. Ladle into bowls. Sprinkle with parsley, and dab sausages with mustard, if desired. I would serve this with warm black rye, and a wedge salad with a Gorgonzola vinaigrette.

"In quietness and trust is your strength".

Happy Friday, and have lots of FUN today!!!!

Love,

MM