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id 666
Name Lentil Soup with Italian Sausage and Kale
Main Dish Category Soups and Stews
Secondary Dish Category Pork,
Main Ingredient Lentils
Other Ingredient Chicken Broth
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
Cooking Type StoveTop
Difficulty (1-5) 1
Notes I used kale but the original recipe called for escarole.
Origin www.epicurious.com
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