Lentil Soup with Kale and Sausage

TOTAL TIME: 1 hr 10 min
Prep: 10 min
Inactive Prep: --
Cook: 1 hr
 
YIELD: s: 6 servings
LEVEL: Easy

ingredients

  • 2 tablespoons EVOO, plus more for drizzling
  • 1 pound hot or sweet Italian sausage, casings removed
  • 4 cloves garlic, finely chopped
  • 2 fresh bay leaves
  • 2 stems fresh rosemary
  • 1 carrot, finely chopped
  • 1 large or 2 medium onions, chopped
  • 1 potato, peeled and cut into small dice
  • 2 tablespoons tomato paste
  • 1 bunch black kale, stemmed and chopped
  • A few gratings fresh nutmeg
  • 1/2 cup dry white or red wine
  • 6 cups chicken stock
  • 1 1/4 cups brown lentils
  • Shaved Pecorino cheese, for serving
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Directions

Heat the EVOO in a soup pot over medium-high heat. Add the sausage and cook, crumbling with a wooden spoon, until browned. Add the garlic, bay leaves, rosemary, carrots, onions and potatoes and season with salt and pepper. Cook until the vegetables are soft, 7 to 8 minutes. Stir in the tomato paste and cook for 1 minute. Stir in the kale and nutmeg. Add the wine to deglaze the pot, stirring and scraping up any browned bits from the bottom. Stir in the chicken stock and 2 cups water and bring to boil (for thicker soup, use 2 cups less liquid).

Stir in the lentils and cook at a low, bubbly simmer until the lentils are tender, 30 to 35 minutes. Remove the rosemary stems and bay leaves.

Ladle the soup into bowls and top with a drizzle of EVOO and the shaved Pecorino.

Cook's Note: The soup can be refrigerated in an airtight container for a make-ahead meal. Reheat over medium heat.

Per Serving: Calories 380; Total Fat 13 grams; Saturated Fat 3 grams; Protein 25 grams; Total Carbohydrate 44 grams; Sugar: 4 grams; Fiber 9 grams; Cholesterol 23 milligrams; Sodium 1207 milligrams

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5

Newest Ratings and Reviews

Read all 3 reviews

  • on December 11, 2011

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    The recipe made SO much soup. You you want to stretch a buck and have a super-healthy meal that will last you a couple of days, this will work for you. This recipe scared my husband (he'd never had lentils or kale but he loved it. It was really yummy with corn bread one day or paired with a sandwich.

    I modified the recipe a bit though; I didn't have dry white wine on hand so I just used chicken stock in it's place. I added the chicken stock as a went to get the right consistency for us.

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  • on November 27, 2011

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    This was fine overall. The soup was on the thin side, even with 2 cups less liquid than was called for in the recipe and the italian sausage just overwhelmed the whole taste of the soup. I have made better lentil soups with other recipes and would prefer those to this one.

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  • on November 22, 2011

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    This was delicious. My stovetop is slow so I had to cook everything for about twice as long to get it done. I used a bag of Trader Joe's chopped Kale. Rachel de-ribbed large leaves... MINE TOOK FOREVER! I should have microwaved or steamed my Kale until cooked to the point of limp instead of putting it in raw. BUT, Kale is so healthy for you and your eyesight that we just persevered and munched on our soup al dente. Lovely healthy delish soup!

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