Fat city. That looks good. Would you mind posting the recipe?
Two 1lb bags lentils, one yellow one red. Two lrg chopped yellow onions One and half large bunch collard greens chopped minus center rib. 8 ounces mushrooms sliced Lrg can whole plum tomatoes 1 can tomato paste 1lb basil garlic sausage sliced 1lb kielbasa sliced 7 carrots diced 64oz chicken broth
Caramelize mushrooms and onions separate skillet in EVOO. Diced carrots and wilt chopped greens in bottom stock pot in a little EVOO and cup of stock. Pour lentils, all stock, mushrooms, onions into pot with carrots, greens. Simmer med/low until carrots are soft and lentils are hydrated, couple two three hours. Brown sliced sausage in skillet add to soup. Brown small can tomato paste in sausage fat left in skillet add to pot. Add tomatoes to pot after squishing in hand, careful for flying juice, add juice left in can. Simmer another couple hours. Salt and pepper to taste hour or so before done simmering. Add little water if becoming too thick. More liquid for soup, less liquid for stew. Grated Asiago and chopped fresh Italian basil for garnish. Sour cream garnish if stew consistency.
A sprig or two of fresh thyme can be added if you like while simmering then removed before serving. As well a table spoon or two of cider vinegar when adding tomatoes. Cup or two of your favorite drinking white wine as well if you like.
Other than that all the flavor you need come from all the added ingredients as well as browning of certain item described above.
Crusty sourdough bread with butter mandatory accoutrement.
"Maybe we're all happy."
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