Sausage, Lentil and Kale Soup

Submitted by Southern Polar Bear

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

 

• Ready In: 1hr 5mins
• Ingredients: 9
• Yields: 6 cups
• Serves: 6

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

directions

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

Reviews

[telly1]

I've also made it with spicy italian sausage and that was great too

 

[Amber of AZ]

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.

 

[rstorch33]

I thought this was a very tasty soup. My family loved it.

 

[iris5555]

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.