Lentil and Sausage Soup with Kale
By Tested and perfected in the Sur la Table kitchen
Lentil and Sausage Soup with Kale
By Tested and perfected in the Sur la Table kitchen
Yield/Serves:
Makes 6 servings
- 2 tablespoons olive oil
- 2 large Italian sausage links, casings removed and sliced thinly
- 1 medium yellow onion, cut into ½-inch dice
- 2 celery ribs, cut into ½-inch dice
- 2 medium carrots, peeled and cut into ½-inch dice
- 1 medium garlic clove, minced
- 1 cup brown lentils
- 1 bay leaf
- 1 (28-ounce) canned tomatoes
- 6 cups vegetable broth, low-sodium
- 2 cups kale stems, center ribs discarded and leaves sliced thin
- 1 tablespoon red wine vinegar
- Kosher salt and freshly ground black pepper
- Balsamic vinegar (optional)
This hearty, filling soup is packed with flavor and perfect for the cold winter months. The lentils absorb the flavor of the sausage and broth. Vinegar is added at the end of the cooking process to bring the flavors together and add freshness to the dish and can be added according to your personal preference.
In a large heavy bottom saucepan, add the oil and place on the stove over a medium heat. When the oil is shimmering, add the sausage, breaking it up with a wooden spoon until it starts to brown about 5 minutes. Using a slotted spoon, transfer the sausage to paper-towel lined plate and set aside.
Add the onion, celery and carrot to the saucepan and cook until tender, about 6 minutes. Add the garlic and cook until fragrant, about 1 minute. Stir in the lentils, bay leaf, tomatoes and broth. Bring the liquid to a boil, then reduce the heat to a simmer and cook until the lentils are tender, about 40 minutes.
When the lentils are cooked, add the sausage and kale and simmer until tender, about 7 minutes. Stir in the vinegar, taste and season with salt and pepper.
In a large heavy bottom saucepan, add the oil and place on the stove over a medium heat. When the oil is shimmering, add the sausage, breaking it up with a wooden spoon until it starts to brown about 5 minutes. Using a slotted spoon, transfer the sausage to paper-towel lined plate and set aside.
Add the onion, celery and carrot to the saucepan and cook until tender, about 6 minutes. Add the garlic and cook until fragrant, about 1 minute. Stir in the lentils, bay leaf, tomatoes and broth. Bring the liquid to a boil, then reduce the heat to a simmer and cook until the lentils are tender, about 40 minutes.
When the lentils are cooked, add the sausage and kale and simmer until tender, about 7 minutes. Stir in the vinegar, taste and season with salt and pepper.