Lentil Soup with Italian Sausage and Escarole

This fabulous, no-fuss soup from Epicurious is chock-full of healthy escarole and lentils. Makes 6-8 main course servings.

INGREDIENTS

  • 1 ⅔ cups lentils (11 oz), rinsed well

  • 5 cups water

  • 3 ½ cups reduced-sodium chicken broth

  • 1 Turkish or ½ California bay leaf

  • 4 garlic cloves, finely chopped, divided

  • 2 Tablespoons vegetable oil

  • 1 lb sweet Italian sausage links, cut into 1-inch pieces

  • 1 medium onion, finely chopped

  • 2 medium carrots, finely chopped

  • 2 celery ribs, finely chopped

  • 2 Tablespoons tomato paste

  • ½ lb escarole, chopped (4 cups packed)

  • 1 to 2 Tablespoons red-wine vinegar

PREPARATION

  1. Simmer lentils, water, broth, bay leaf, and half of garlic in a 4-qt pot, uncovered, 12 minutes.

  2. Meanwhile, heat oil in a wide heavy 5- to 6-qt pot over medium-high heat until it shimmers. Brown sausage, about 7 minutes. Transfer sausage with a slotted spoon to a bowl.

  3. Reduce heat to medium and cook onion, carrots, celery, remaining garlic, 1 tsp salt, and ½ tsp 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.

  4. Stir in escarole and cook until tender, about 3 minutes. Stir in vinegar to taste and season with salt and pepper. Discard bay leaf.

RecipesSusan JohnsonComment