Labadie Recipe Database

Name Lentil Soup with Italian Sausage and Kale Number of People 6 List of Ingredients 1 2/3 cups lentils (11 oz.), rinsed well 5 cups water 3 1/2 cups reduced-sodium chicken broth 1 bay leaf 4 garlic cloved, finely chopped, divided 2 T extra-virgin olive oil 1 lb. sweet Italian sausage links, cut into 1-inch pieces 1 medium onion, finely chopped 2 medium carrots, finely chopped 2 celery ribs, finely chopped 2 T tomato paste 1/2 lb. kale or escarole, chopped (4 cups packed) 1 to 2 T red-wine vinegar Description Simmer lentils, water, broth, bay leaf, and half of garlic in a 4-quart pot, uncovered, for 12 minutes. Meanwhile, heat oil in a wide heavy 5 to 6 quart pot over medium-high heat until it shimmers.  Brown sausage about 7 minutes.  Transfer sausage with a slotted spoon to a bowl. Reduce heat to medium and cook onion, carrots, celery, remaining garlic, 1 tsp. salt and 1/2 tsp. pepper, stirring occasionally, until softened, about 5 minutes.  Stir in tomato paste and cook, stirring for 2 minutes.  Add sausage and lentils with cooking liquid and simmer, uncovered, until lentils are tender, about 3 to 5 minutes. Stir in kale or escarole and cook until tender, about 3 minutes.  Stir in vinegar to taste and season with salt and pepper.  Discard bay leaf before serving. Time 45 minutes Difficulty (1-5) 1 Notes I used kale but the original recipe called for escarole. Image