Print
Total:
1 hr 10 min
Prep:
10 min
Cook:
1 hr
Yield:
s: 6 servings
Level:
Easy

Nutrition Info

Healthy

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

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.

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