Lentil and Sausage Soup with Kale
Merrill Stubbs
Photo by James Ransom
- Serves
- 6
- Prep Time
- 10 Minutes
- Cook Time
- 40 Minutes
Ingredients
- 1 tablespoon olive oil, plus more for browning the sausages
- 1 tablespoon bacon fat (or add another tablespoon of olive oil)
- 1 cup chopped carrots
- 3/4 cup chopped celery
- 1 medium onion, chopped
- 3 cloves garlic, chopped
- 1 pinch Salt
- 1 1/2 cup french green lentils, rinsed
- 28 ounce canned chopped tomatoes (I use tetra-pack)
- 2 sprig thyme
- 1 sprig rosemary
- 4 chicken sausages (or substitute another kind of sausage)
- 1 1/2 cup chopped kale
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Directions
- Step 1
Heat the olive oil and bacon fat over medium heat in a large, heavy pot and add the carrots, celery, onion and garlic. Add a big pinch of salt. Cook until softened, about 5 minutes.
- Step 2
Stir in the lentils, tomatoes and 4 cups water. Add the thyme and rosemary and a couple more pinches of salt. Bring to a boil and then lower the heat to a simmer. Cook until the lentils are tender, 15 to 20 minutes, adding more water if necessary to cover the vegetables.
- Step 3
Meanwhile brown the sausages in about a teaspoon of olive oil in a small pan and then slice them into quarter moons.
- Step 4
When the lentils are just tender, taste the soup and add more salt if necessary. Add the kale and cook for about 3 minutes, until the kale is tender but still green. Stir in the sausage, make sure everything is heated through, and serve.