Lentil Soup with Italian Sausage and Escarole
| Prep Time: 20 min | Serves: 6 |
| Cooking Time: 25 min | Yield: 6 to 8 Main Course Servings |
Nuggets of sausage give a little meatball action to this hearty, no-fuss soup chock-full of healthy escarole and lentils.
Ingredients
- 11 oz Lentils
- 5 cups Water
- 3 1/2 cups Low Sodium Chicken Broth
- 1 oz Bay Leaf
- 4 cloves Garlic Clove
- 2 tbsp Extra Virgin Olive Oil
- 16 oz Turkey Italian Sausage
- 1 cup Onions, Red
- 2 cups Carrot (raw)
- 2 small stalk celery, raw
- 2 tbsp Tomatoes Paste
- 1/2 lb Escarole
- 1 tsp Red Wine Vinegar
- 12 Seasoned Premium Croutons
Directions
Simmer lentils, water, broth, bay leaf, and half of garlic in a 4-quart pot, uncovered, 12 minutes.
Meanwhile, heat oil in a wide heavy 5- to 6-quart pot over medium-high heat until it shimmers. Brown sausage, about 7 minutes. Transfer sausage with a slotted spoon to a bowl.
Reduce heat to medium and cook onion, carrots, celery, remaining garlic, 1 teaspoon salt, and 1/2 teaspoon pepper, stirring occasionally, until softened, about 5 minutes. Stir in tomato paste and cook, stirring, 2 minutes. Add sausage and lentils with cooking liquid and simmer, uncovered, until lentils are tender, 3 to 5 minutes.
Stir in escarole and cook until tender, about 3 minutes. Stir in vinegar to taste and season with salt and pepper. Discard bay leaf.
Read More http://www.epicurious.com/recipes/food/views/Lentil-Soup-with-Italian-Sausage-and-Escarole-350257#ixzz0gIl8qjqK