Ingredients
- 2 tablespoons extra-virgin olive oil, 2 turns of the pan
- 1 1/2 pounds bulk hot Italian sausage
- 3 cloves garlic, chopped
- 1 medium onion, chopped
- 2 portobello mushrooms, gills scraped out, chopped
- 1 cup pre-shredded carrots, available in sacks in produce department of the market
- 1 cup lentils
- 1 large starchy potato, peeled and chopped
- Salt and pepper
- 1 bay leaf, fresh or dried
- 2 teaspoons smoked paprika (or substitute a mix of 2 teaspoons cumin, 1 teaspoon sweet paprika and 2 pinches cayenne pepper)
- 3 sprigs fresh rosemary, in tact on stems
- 1 (14-ounce) can fire roasted chopped tomatoes, such as Muir Glenn or, regular diced tomatoes
- 6 cups chicken stock
- 4 cups kale or chard, a small bunch, veins removed and chopped
- Crusty pumpernickel bread, to pass at table
- Butter, for bread
Directions
Heat a medium soup pot over medium high heat. Add extra-virgin olive oil, 2 turns of the pan, then add sausage to pot and brown and crumble it, then add garlic, onions and mushrooms. Cook a few minutes, then add carrots, lentils, potato, salt and pepper, bay leaf, paprika or substitute mixture and rosemary (leaves will fall from stems as stoup cooks). Add tomatoes and broth and cover pot then raise heat to high and bring to a boil. Uncover pot and place heat back a bit but keep stoup at a good rolling boil. Cook 15 minutes until lentils and potatoes are tender. Wilt in greens in small bunches, remove rosemary stems and turn off heat. Let stand 5 minutes. Serve in shallow bowls with bread and butter to mop up stoup. Reheat leftovers thinning it with broth or water.
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By smartblonde8302
Rantoul, IL
on January 28, 2012
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Easy and delicious! Left out the mushrooms and used zucchini instead!
By Adam Bartlett
on January 08, 2012
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Terrific! A perfect addition for a winter Sunday afternoon. It took more like 30 minutes before the lentils and potatoes were fully cooked-- I've rarely been able to complete her "30 minute meals" in under an hour. I added some cabbage, used two large potatoes, regular button mushrooms, regular diced tomatoes about half the recommended amount of chicken stock and skipped the kale altogether. I would also substitute some beer for chicken broth like other readers recommended.
By Rebecca.ut
Austin, TX
on December 17, 2011
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I absolutely loved this soup! I will probably leave out the chard next time, but the smoked paprika/fire roasted tomatoes added such a great flavor. Next time will probably add a bottle of beer and reduce before adding carrots, lentils, etc. Made it for a very skeptical friend - he loved it! If you have an aversion to mushrooms/are trying to reduce costs, mushrooms could probably be left out as well (but I love em so I'll keep using them!
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