Sausage, Lentil, and Kale Soup

By á-25630

This rustic, savory soup is sure to satisfy.

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Everyday Food, December 2009 Prep Time15 minutes
Total Time50 minutes
YieldServes 6

Ingredients

• 2 teaspoons extra-virgin olive oil
• 8 ounces sweet Italian sausage, casings removed
• 2 celery stalks (with leafy tops), thinly sliced
• 1 medium yellow onion, diced medium
• 1/2 cup dried lentils
• 6 cups low-sodium chicken broth
• 1 bunch (about 1/2 pound) kale, preferably Tuscan, stems removed, torn into bite-size pieces
• Coarse salt and ground pepper
• 2 teaspoons red-wine vinegar

Preparation

Step 1

1.
In a large Dutch oven or heavy pot,
heat oil over medium-high. Add sausage
and cook, breaking up meat with
a wooden spoon, until golden brown,
about 5 minutes. Add celery and onion
and cook until softened, about 5 minutes.
Add lentils, broth, and 1/2 cup water
and bring to a boil. Reduce to a rapid
simmer, partially cover, and cook until
lentils and vegetables are tender,
25 minutes.

2.
Add kale and season with salt.
Return soup to a rapid simmer, cover,
and cook until kale wilts, about
5 minutes. Remove soup from heat,
stir in vinegar, and season with
salt and pepper.



Cook's Note

You can substitute spinach or chard for the kale in this recipe. The soup can be enhanced by adding a couple of thyme or rosemary sprigs as it simmers.