LENTIL SAUSAGE KALE SOUP RECIPES

Name: Sausage, Kale, and Lentil Soup
Cook time: 15 min
Total time: 2 h 15 min
Yield: 4 servings
Ingredients: 1 tablespoon extra-virgin olive oil; 1 pound hot sausage, bulk or casing removed; 1 onion, chopped; 2 ribs celery, chopped, leafy tops reserved; 1 large carrot, peeled and chopped; 1 large Idaho (russet) potato, peeled and chopped into small dice; 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; 1/2 tablespoon ground cumin; Kosher salt and freshly ground black pepper; 1 bundle Tuscan, black, or dinosaur kale, stemmed and very thinly sliced; 1/4 cup tomato paste; 1 cup white wine; Freshly grated nutmeg; 1 3/4 cups lentils; 4 cups chicken stock; 2 cups water

SAUSAGE, KALE, AND LENTIL SOUP RECIPE | RACHAEL RAY | FOOD ...

Sausage, Kale, and Lentil Soup Recipe | Rachael Ray | Food ... image

Provided by Rachael Ray : Food Network

Total Time 2 hours 15 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 18

Ingredients

1 tablespoon extra-virgin olive oil
1 pound hot sausage, bulk or casing removed
1 onion, chopped
2 ribs celery, chopped, leafy tops reserved
1 large carrot, peeled and chopped
1 large Idaho (russet) potato, peeled and chopped into small dice
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
1/2 tablespoon ground cumin
Kosher salt and freshly ground black pepper
1 bundle Tuscan, black, or dinosaur kale, stemmed and very thinly sliced
1/4 cup tomato paste
1 cup white wine
Freshly grated nutmeg
1 3/4 cups lentils
4 cups chicken stock
2 cups water

Steps:

In a soup pot or large Dutch oven, heat 1 tablespoon extra-virgin olive oil. Add the sausage, breaking it into pieces, and cook until lightly brown. Add the onions, celery, carrots, potato, chile pepper, rosemary, garlic, cumin, salt, and pepper, and cook to soften, 8 to10 minutes.
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. Serve immediately or cool, store, and reheat. Serve with chopped celery greens, to garnish.

LENTIL SOUP WITH KALE AND SAUSAGE RECIPE | RACHAEL RAY ...

Lentil Soup with Kale and Sausage Recipe | Rachael Ray ... image

Provided by Rachael Ray : Food Network

Categories main-dish

Total Time 1 hours 10 minutes

Cook Time 10 minutes

Yield s: 6 servings

Number Of Ingredients 15

Ingredients

2 tablespoons EVOO, plus more for drizzling
1 pound hot or sweet Italian sausage, casings removed
4 cloves garlic, finely chopped
2 fresh bay leaves
2 stems fresh rosemary
1 carrot, finely chopped
1 large or 2 medium onions, chopped
1 potato, peeled and cut into small dice
2 tablespoons tomato paste
1 bunch black kale, stemmed and chopped
A few gratings fresh nutmeg
1/2 cup dry white or red wine
6 cups chicken stock
1 1/4 cups brown lentils
Shaved Pecorino cheese, for serving

Steps:

Heat the EVOO in a soup pot over medium-high heat. Add the sausage and cook, crumbling with a wooden spoon, until browned. Add the garlic, bay leaves, rosemary, carrots, onions and potatoes and season with salt and pepper. Cook until the vegetables are soft, 7 to 8 minutes. Stir in the tomato paste and cook for 1 minute. Stir in the kale and nutmeg. Add the wine to deglaze the pot, stirring and scraping up any browned bits from the bottom. Stir in the chicken stock and 2 cups water and bring to boil (for thicker soup, use 2 cups less liquid).
Stir in the lentils and cook at a low, bubbly simmer until the lentils are tender, 30 to 35 minutes. Remove the rosemary stems and bay leaves.
Ladle the soup into bowls and top with a drizzle of EVOO and the shaved Pecorino.

Nutrition Facts : Calories 380, FatContent 13 grams, SaturatedFatContent 3 grams, CholesterolContent 23 milligrams, SodiumContent 1207 milligrams, CarbohydrateContent 44 grams, FiberContent 9 grams, ProteinContent 25 grams, SugarContent 4 grams

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