Lentil Soup with Kale and Sausage (Rachael Ray) |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 6 |
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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:
1. 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).
2. 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.
3. Ladle the soup into bowls and top with a drizzle of EVOO and the shaved Pecorino.
4. Per Serving: Calories 380; Total Fat 13 grams; Saturated Fat 3 grams; Protein 25 grams; Total Carbohydrate 44 grams; Sugar: 4 grams; Fiber 9 grams; Cholesterol 23 milligrams; Sodium 1207 milligrams
5. Cook's Note: The soup can be refrigerated in an airtight container for a make-ahead meal. Reheat over medium heat.
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