Lentil Soup with Kale and Sausage
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 380
- Total Fat
- 13 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 23 milligrams
- Sodium
- 1207 milligrams
- Carbohydrates
- 44 grams
- Dietary Fiber
- 9 grams
- Protein
- 25 grams
- Sugar
- 4 grams
- Total: 1 hr 10 min
- Prep: 10 min
- Cook: 1 hr
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.