Sausage, Lentil and Kale Soup |
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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 6 |
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From Martha Stewart's Everyday Food, December 2009 issue. 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.
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