Sausage, Lentil and Kale Soup

"From Martha Stewart's Everyday Food, December 2009 issue."
 
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Ready In:
1hr 5mins
Ingredients:
9
Yields:
6 cups
Serves:
6
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ingredients

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directions

  • In a large Dutch oven or heavy pot, heat oil over medium heat.
  • Add sausage and cook, breaking up meat with a wooden spoon, until golden brown, about 5 minutes.
  • Add celery and onion and cook until softened, about 5 minutes.
  • Add lentils, broth, and 1/2 cup water and bring to a boil.
  • Reduce to a rapid simmer, partially cover, and cook until lentils and vegetables are tender, about 25 minutes.
  • Add kale and season with salt.
  • Return soup to a rapid simmer, cover, and cook until kale wilts, about 5 minutes.
  • Remove from heat, stir in red-wine vinegar, and season with salt and pepper.

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Reviews

  1. I've also made it with spicy italian sausage and that was great too
     
  2. This is great and so easy to make. I used collard greens instead of Kale. I thought they were the same thing. Same family, but not the same. Anyway the soup turned out great. I had a taste testing bite and into the freezer the rest went. I will be looking forward to this soup later on down the road. Thanks.
     
  3. I thought this was a very tasty soup. My family loved it.
     
  4. This was quite good though I used spinach instead of kale. As I was eating it I was thinking it was missing something and now notice I forgot to add the vinegar.
     
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Tweaks

  1. This is great and so easy to make. I used collard greens instead of Kale. I thought they were the same thing. Same family, but not the same. Anyway the soup turned out great. I had a taste testing bite and into the freezer the rest went. I will be looking forward to this soup later on down the road. Thanks.
     
  2. This was quite good though I used spinach instead of kale. As I was eating it I was thinking it was missing something and now notice I forgot to add the vinegar.
     

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