Sausage, Lentil and Kale Soup

Name: Sausage, Lentil and Kale Soup
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 6 cups, 6 serving(s)
Ingredients: 2 teaspoons extra virgin olive oil; 8 ounces sweet Italian sausage, casings removed; 2 celery ribs, thinly sliced (with leafy tops); 1 medium onion, diced medium; 1/2 cup dried lentils; 6 cups low sodium chicken broth; 1 bunch about 1/2 pound kale, preferably Tuscan, stems removed, torn into bite-sized pieces; course salt and pepper, to taste; 2 teaspoons red wine vinegar

(4)

Recipe by Southern Polar Bear

From Martha Stewart's Everyday Food, December 2009 issue.

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READY IN: 1hr 5mins

SERVES: 6

YIELD: 6 cups

UNITS: US

INGREDIENTS

Nutrition

2

teaspoons extra virgin olive oil
8

ounces sweet Italian sausage, casings removed
2

celery ribs, thinly sliced (with leafy tops)
1

medium onion, diced medium
¹⁄₂

cup dried lentils
6

cups low sodium chicken broth
1

bunch about 1/2 pound kale, preferably Tuscan, stems removed, torn into bite-sized pieces
course salt and pepper, to taste
2

teaspoons red wine vinegar

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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