Description
A robust and flavorful one-pot meal, this soup combines savory Italian sausage, earthy lentils, and tender kale. It’s the perfect comforting dish for a chilly evening.
Ingredients
Units
Scale
- 1 lb (0.45 kg) bulk mild Italian sausage
- 1 medium yellow onion (diced)
- 2 celery stalks (with leafy tops,thinly sliced)
- 2 cloves garlic (minced)
- 4 cups (0.95 L) bone broth or chicken stock
- 2 cups (473 ml) dried lentils
- 1 tsp (4.9 ml) crushed red pepper flakes
- 1 26.46-oz (750 g) box strained tomatoes
- 5 cups (1.2 L) loosely packed baby kale leaves
- 2 tsp (9.9 ml) red wine vinegar
- Salt and pepper (to taste)
- 1/4 cup (59 ml) chopped fresh parsley
Instructions
- In a large Dutch oven or heavy pot, cook sausage over medium-high heat until the meat crumbles and begins to brown, about 5 minutes. Add onion, celery and garlic and cook until softened, about 5 minutes.
- Add stock, lentils, red pepper flakes and tomatoes and bring to a boil. Reduce to a rapid simmer, partially cover, and cook until lentils are tender, 30-35 minutes.
- Add kale and simmer, uncovered, until tender, 2-3 minutes, Stir in vinegar and season with salt and pepper, to taste. Sprinkle with chopped parsley before serving.
- Prep Time: 30 minutes
- Cook Time: 65 minutes
- Category: Main Course
- Cuisine: Italian-American