Lentil Soup with Italian Sausage and Escarole
A hearty Italian-inspired soup combining tender lentils, savory sweet Italian sausage, and fresh escarole. This rustic dish is enriched with aromatic vegetables and finished with a splash of red wine vinegar for brightness.
Ingredients
- •1⅔ cups lentils
- •5 cups water
- •3½ cups reduced-sodium chicken broth
- •1 leaf bay leaf
- •4 cloves garlic
- •2 tablespoons extra-virgin olive oil
- •1 pound sweet Italian sausage
- •1 medium onion
- •2 medium carrots
- •2 ribs celery
- •2 tablespoons tomato paste
- •½ pound escarole
- •1½ tablespoons red-wine vinegar
- •1 serving croutons
Cooking Instructions
- 1.
Simmer lentils, water, broth, bay leaf, and half of garlic in a 4-quart pot, uncovered, 12 minutes.
12 min
- 2.
Meanwhile, heat oil in a wide heavy 5- to 6-quart pot over medium-high heat until it shimmers. Brown sausage, about 7 minutes. Transfer sausage with a slotted spoon to a bowl.
7 min
- 3.
Reduce heat to medium and cook onion, carrots, celery, remaining garlic, 1 teaspoon salt, and 1/2 teaspoon 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.
12 min
- 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.
3 min