Sausage, Kale, And Lentil Soup
Serves: 6
Vicente Kshlerin
1 January 1970
Based on User reviews:
68
Spice
36
Sweetness
48
Sourness
40
mins
Prep time (avg)
4
Difficulty
Ingredients:
1 tbsp
Extra-Virgin Olive Oil1 large
Carrot (peeled and chopped)1 tbsp
Ground Cumin1 cup
Tomato Paste1 cup
White Wine1.75 cups
Lentil4 cups
Chicken Stock2 cups
WaterDirections:
1
Watch how to make this recipe
2
In a soup pot or large Dutch oven, heat 1 tablespoon extra-virgin olive oil
3
Add the sausage, breaking it into pieces, and cook until lightly brown
4
Add the onions, celery, carrots, potato, chile pepper, rosemary, garlic, cumin, salt, and pepper, and cook to soften, 8 to10 minutes
5
Wilt in the kale, and season the kale leaves with a little freshly grated nutmeg
6
Stir in the tomato paste for 30 seconds, then add white wine
7
Cook to reduce by 1/2 and stir in the lentils, stock, and water
8
Bring to a boil, reduce the heat to low, and simmer the soup until the lentils are tender, about 35 minutes
9
Serve immediately or cool, store, and reheat
10
Serve with chopped celery greens, to garnish