Sausage, Kale, and Lentil Soup

Name: Sausage, Kale, and Lentil Soup
Prep time: 2 h 15 min
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 4
Cuisine: Global
Ingredients: 1 large carrot, peeled and chopped; 2 ribs celery, chopped, leafy tops reserved; 946 milliliters chicken stock; 1 Fresno or Holland chile pepper, thinly sliced or finely chopped; 2 sprigs fresh rosemary, leaves picked and finely chopped; 2 large cloves garlic, chopped or sliced; 1 Tbsps ground cumin; 1 large Idaho (russet) potato, peeled and chopped into small dice; 1 bundle Tuscan, black, or dinosaur kale, stemmed and very thinly sliced; 4 servings Kosher salt and freshly ground black pepper; 414 milliliters lentils; 4 servings Freshly grated nutmeg; 1 Tbsp extra-virgin olive oil; 1 onion, chopped; 59 milliliters tomato paste; 473 milliliters water; 237 milliliters white wine; 454 grams hot sausage, bulk or casing removed

Sausage, Kale, and Lentil Soup is a gluten free, dairy free, and vegetarian recipe with 4 servings. One serving contains 566 calories, 31g of protein, and 9g of fat. This recipe covers 45% of your daily requirements of vitamins and minerals. It works well as a rather inexpensive main course for Autumn. 301 person found this recipe to be flavorful and satisfying. A mixture of nutmeg, chicken stock, idaho potato, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes roughly 2 hours and 15 minutes.

Instructions

Watch how to make this recipe.

In a soup pot or large Dutch oven, heat 1 tablespoon extra-virgin olive oil.

Ingredients you will need

Extra Virgin Olive Oil

Soup

Equipment you will use

Dutch Oven

Add the sausage, breaking it into pieces, and cook until lightly brown.

Ingredients you will need

Sausage

Add the onions, celery, carrots, potato, chile pepper, rosemary, garlic, cumin, salt, and pepper, and cook to soften, 8 to10 minutes.

Ingredients you will need

Chili Pepper

Rosemary

Carrot

Celery

Garlic

Onion

Pepper

Potato

Cumin

Salt

Wilt in the kale, and season the kale leaves with a little freshly grated nutmeg. Stir in the tomato paste for 30 seconds, then add white wine. Cook to reduce by 1/2 and stir in the lentils, stock, and water. Bring to a boil, reduce the heat to low, and simmer the soup until the lentils are tender, about 35 minutes.

Ingredients you will need

Tomato Paste