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Kale, Lentil, and Sausage Soup
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Brief Description
This hearty rustic soup is chock full of vegetables and flavor.
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Main Ingredient
sausage
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Category: Soups
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Cuisine: Italian
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Prep Time: 15 min(s)
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Cook Time: 60 min(s)
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Recipe Type: Public
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Source:
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Tags:
Family Dairy-Free Make-Ahead Low-Fat Large groups Dutch Oven
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Notes:
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Posted By: cookingmama
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Posted On: Jan 19, 2013
Number of Servings:
Ingredients:
- 1 tablespoons - extra virgin olive oil
- 1 pounds - hot sausage bulk or casing removed
- 1 - onion chopped
- 2 ribs - celery chopped
- 1 - carrot peeled, chopped
- 1 - Idaho or russet potato peeled, diced
- 1 - chile pepper thinly sliced or finely chopped
- 2 sprigs - fresh rosemary leaves picked, finely chopped
- 2 cloves - garlic chopped or sliced
- 1/2 tablespoons - ground cumin
- - kosher salt & ground black pepper
- 1 bunches - Tuscan or black kale stemmed, thinly sliced
- 1/4 cups - tomato paste
- 1 cups - white wine
- - freshly grated nutmeg
- 1 3/4 cups - lentils
- 4 cups - chicken stock
- 2 cups - water
Directions:
In a soup pot or large Dutch oven, heat 1 tablespoon extra-virgin olive oil. Add the sausage, breaking it into pieces, and cook until lightly brown. Add the onions, celery, carrots, potato, chile pepper, rosemary, garlic, cumin, salt, and pepper, and cook to soften, 8 to 10 minutes.
Add the kale, along with a little freshly grated nutmeg. Stir in the tomato paste for 30 seconds, then add white wine. Cook to reduce by 1/2 and stir in the lentils, stock, and water. Bring to a boil, reduce the heat to low, and simmer the soup until the lentils are tender, about 35-45 minutes. Serve immediately or cool, store, and reheat.
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