Yield:Description
A hearty winter soup featuring sausage, kale and lentils
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 pound your favorite sausage
- 1 medium yellow onion, chopped
- 3 ribs celery, chopped
- 2 medium carrots, peeled and chopped
- 2 small yukon gold potatoes, peeled and chopped into small dice (about 1 cup)
- 2 sprigs fresh rosemary, leaves picked and finely chopped
- 2 large cloves garlic, chopped
- salt and pepper
- 1 bunch kale, stemmed and thinly sliced
- 1/4 cup tomato paste
- 1 cup white wine
- 1 cup lentils
- 7–8 cups chicken stock
- rind of parmesan cheese (optional)
Instructions
- In a rage soup pot, heat olive oil over medium heat. Add the sausage, breaking it into pieces, and cook until lightly brown. Add the onions, celery, carrots, potato, rosemary, and a pinch of salt and pepper; cook about 8-10 minutes until veggies are softened. Add garlic and kale and cook until kale wilts just a little about 3 minutes.
- Stir in the tomato paste for 30 seconds, then add white wine. Cook to reduce by 1/2 about 2 minutes. Add the lentils, stock and parmesan cheese rinds if using. Bring to a boil, reduce the heat to low, and simmer the soup until the lentils are tender, about 35 minutes. Serve immediately or cool, store, and reheat. Serve with chopped chopped parsley and extra grated parmesan cheese as garnish is desired.
Notes
Start with 7 cups of liquid and add an additional cup if needed. At high altitude, I’m always having to add more liquid to my soups.