Lentil Soup with Italian Sausage and Escarole

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. 1.

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

   12 min

2. 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. 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. 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