Recipe courtesy of Rachael Ray
Lentil Soup with Kale and Sausage
Total:
1 hr 10 min
Prep:
10 min
Cook:
1 hr
Yield:
6 servings
Level:
Easy

Nutrition Info

Healthy
Total:
1 hr 10 min
Prep:
10 min
Cook:
1 hr
Yield:
6 servings
Level:
Easy

Nutrition Info

Healthy

Ingredients

Directions

Heat the EVOO in a soup pot over medium-high heat. Add the sausage and cook, crumbling with a wooden spoon, until browned. Add the garlic, bay leaves, rosemary, carrots, onions and potatoes and season with salt and pepper. Cook until the vegetables are soft, 7 to 8 minutes. Stir in the tomato paste and cook for 1 minute. Stir in the kale and nutmeg. Add the wine to deglaze the pot, stirring and scraping up any browned bits from the bottom. Stir in the chicken stock and 2 cups water and bring to boil (for thicker soup, use 2 cups less liquid). 

Stir in the lentils and cook at a low, bubbly simmer until the lentils are tender, 30 to 35 minutes. Remove the rosemary stems and bay leaves. 

Ladle the soup into bowls and top with a drizzle of EVOO and the shaved Pecorino.

Cook's Note

The soup can be refrigerated in an airtight container for a make-ahead meal. Reheat over medium heat.

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