SAUSAGE, KALE, AND LENTIL SOUP RECIPE | RACHAEL RAY | FOOD ...
Provided by Rachael Ray : Food Network
Total Time 2 hours 15 minutes
Cook Time 15 minutes
Yield 4 servings
Number Of Ingredients 18
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.
CARIBBEAN POTATO SOUP RECIPE: HOW TO MAKE IT
My bright and hearty soup features an unusual blend of ingredients, including okra, kale and black-eyed peas. No kale on hand? Use spinach instead. —Crystal Jo Bruns, Iliff, Colorado
Provided by Taste of Home
Categories Lunch
Total Time 30 minutes
Prep Time 20 minutes
Cook Time 10 minutes
Yield 6 servings (2-1/4 quarts).
Number Of Ingredients 16
Steps:
- In a Dutch oven, saute onions in oil until tender. Add the garlic, ginger and spices; cook 1 minute longer., Stir in broth and potato. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Stir in kale and okra. Return to a boil; cover and simmer 10 minutes longer or until potato is tender. Add the milk, tomatoes, peas and lime juice; heat through.
Nutrition Facts : Calories 213 calories, FatContent 10g fat (7g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 954mg sodium, CarbohydrateContent 28g carbohydrate (9g sugars, FiberContent 6g fiber), ProteinContent 5g protein.
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SAUSAGE, KALE, AND LENTIL SOUP RECIPE | RACHAEL RAY | FOOD ...
From foodnetwork.com
Reviews 4.7
Total Time 2 hours 15 minutes
Reviews 4.7
Total Time 2 hours 15 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.
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