Lentil Soup with Preserved Lemons

Recently we had a snow day.  And by snow, I mean, that it snowed a bit and covered all of the trees in a beautiful white glaze.  SA and I managed to have the same day off that day so we decided to take a drive up into the mountains. It was gorgeous:

We stopped by a local lake and I got accosted by a goose? The question mark was because I think it was a goose.  I have never heard something make a sound like this one was making.  I think it wanted part of my Luna bar... at any rate, it made Curry loose his mind!!!

look at that evil glint in his beady eyes! He was out to get me!!!!



see? Curry was loosing his mind over the snowdrifts.  This picture we like to affectionately call, digging to china, because that's what he was doing in the big pile of snow!!!

 At any rate, after we got home we were hungry for something warm in our belly's and soup fit the bill quite nicely.  This lentil soup is delicious, but the addition of the preserved lemons on the top took it to the next level.  I started the preserved lemons from a recipe on chow back in December and they were the perfect accoutrement, and highly delicious in their own right.

Lentil Soup with Spiced Preserved Lemons
polska kielbasa cut into chunks
1 onion, chopped
1/4 cup olive oil
2 carrots, diced
3 cloves garlic, minced
1 14.5 ounce can crushed tomatoes with chiles
2 cups dry lentils
6 cups of chicken broth
2 cups spinach, rinsed and thinly sliced
salt to taste
ground black pepper to taste

In a large soup pot, heat oil over medium heat. Add onions and carrots, and sausage and cook and stir until onion is tender. Stir in garlic oregano cook for 2 minutes.

Stir in lentils, and add chicken broth and tomatoes. Bring to a boil. Reduce heat, and simmer for at least 1 hour. When ready to serve stir in spinach, and cook until it wilts and season to taste with salt and pepper.
Top with rinsed chopped spiced preserved lemons.