Name: Lentil Soup with Kale and Sausage
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT1H10M0.000S
Yield: 6 servings
Ingredients: 2 tablespoons EVOO, plus more for drizzling; 1 pound hot or sweet Italian sausage, casings removed; 4 cloves garlic, finely chopped; 2 fresh bay leaves; 2 stems fresh rosemary; 1 carrot, finely chopped; 1 large or 2 medium onions, chopped; 1 potato, peeled and cut into small dice; 2 tablespoons tomato paste; 1 bunch black kale, stemmed and chopped; A few gratings fresh nutmeg; 1/2 cup dry white or red wine; 6 cups chicken stock; 1 1/4 cups brown lentils; Shaved Pecorino cheese, for serving

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.

Lentil Soup with Kale and Sausage

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