Lentil Soup with Italian Sausage and Escarole

By á-2944

Ingredients

• 1 2/3 cups lentils (11 oz), rinsed well
• 5 cups water
• 3 1/2 cups reduced-sodium chicken broth
• 1 Turkish or 1/2 California bay leaf
• 4 garlic cloves, finely chopped, divided
• 2 tablespoons extra-virgin olive oil
• 1 lb sweet Italian sausage links, cut into 1-inch pieces
• 1 medium onion, finely chopped
• 2 medium carrots, finely chopped
• 2 celery ribs, finely chopped
• 2 tablespoons tomato paste
• 1/2 lb escarole, chopped (4 cups packed)
• 1 to 2 tablespoons red-wine vinegar

Details

Servings 6
Preparation time 20mins
Cooking time 65mins

Preparation

Step 1

Simmer lentils, water, broth, bay leaf, and half of garlic in a 4-qt pot, uncovered, 12 minutes.
Meanwhile, heat oil in a wide heavy 5- to 6-qt pot over medium-high heat until it shimmers. Brown sausage, about 7 minutes. Transfer sausage with a slotted spoon to a bowl.
Reduce heat to medium and cook onion, carrots, celery, remaining garlic, 1 tsp salt, and 1/2 tsp pepper, stirring occasionally, until softened, about 5 minutes. Stir in tomato paste and cook, stirring, 2 minutes. Add sausage and lentils with cooking liquid and simmer, uncovered, until lentils are tender, 3 to 5 minutes.
Stir in escarole and cook until tender, about 3 minutes. Stir in vinegar to taste and season with salt and pepper. Discard bay leaf