Servings: 6
50 minutes
A rustic, savory soup that's sure to satisfy.
You can substitute spinach or chard for the kale in this recipe. The soup can be enhanced by adding a couple of thyme or rosemary sprigs as it simmers.
2 teaspoons Extra virgin olive oil
8 ounces Italian sausage links, casings removed
2 Celery stalks, with leafy tops, thinly sliced
1 medium yellow 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
coarse salt
ground pepper
2 teaspoons red-wine vinegar
In a large Dutch oven or heavy pot, heat oil over medium-high. Add sausage and cook, breaking up meat with a wooden spoon, until brown, about 5 minutes. Add celery and onion and cook until softened, about 5 minutes. Add lentils, broth and 1/2 cup water and bring to a boil. Reduce to a rapid simmer partially cover, and cook until lentils and vegetables are tender. 25 minutes.
Add kale and season with salt. Return soup to a rapid simmer, cover, and cook until kale wilts, about 5 minutes.
Remove soup from heat, stir in vinegar, and season with salt and pepper.
