Lentil Soup with Kale and Sausage

Categories: Fall, November2011, Soups, kale, lentils

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

Directions

1. 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).

2. 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.

3. Ladle the soup into bowls and top with a drizzle of EVOO and the shaved Pecorino.

4. Cook’s Note: The soup can be refrigerated in an airtight container for a make-ahead meal. Reheat over medium heat.

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