| Level: | Easy |
| Total: | 2 hr 15 min |
| Active: | 15 min |
| Yield: | 4 servings |
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 pound hot sausage, bulk or casing removed
- 1 onion, chopped
- 2 ribs celery, chopped, leafy tops reserved
- 1 large carrot, peeled and chopped
- 1 large Idaho (russet) potato, peeled and chopped into small dice
- 1 Fresno or Holland chile pepper, thinly sliced or finely chopped
- 2 sprigs fresh rosemary, leaves picked and finely chopped
- 2 large cloves garlic, chopped or sliced
- 1/2 tablespoon ground cumin
- Kosher salt and freshly ground black pepper
- 1 bundle Tuscan, black, or dinosaur kale, stemmed and very thinly sliced
- 1/4 cup tomato paste
- 1 cup white wine
- Freshly grated nutmeg
- 1 3/4 cups lentils
- 4 cups chicken stock
- 2 cups water
Instructions
- In a soup pot or large Dutch oven, heat 1 tablespoon extra-virgin olive oil. Add the sausage, breaking it into pieces, and cook until lightly brown. Add the onions, celery, carrots, potato, chile pepper, rosemary, garlic, cumin, salt, and pepper, and cook to soften, 8 to10 minutes.
- Wilt in the kale, and season the kale leaves with a little freshly grated nutmeg. Stir in the tomato paste for 30 seconds, then add white wine. Cook to reduce by 1/2 and stir in the lentils, stock, and water. 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 celery greens, to garnish.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 900 |
| Total Fat | 36 g |
| Saturated Fat | 10 g |
| Carbohydrates | 89 g |
| Dietary Fiber | 15 g |
| Sugar | 13 g |
| Protein | 49 g |
| Cholesterol | 87 mg |
| Sodium | 1884 mg |
Reviews
YUM-O!
I only changed three things because these ingredients were all I had on-hand – mild Italian sausage (instead of hot), the type of lentils in Ms. Ray’s “Week In A Day” cookbook (red, instead of brown) and dried rosemary (instead of fresh). This soup was SO GOOD and I will be making it again! Try this recipe – I think you’ll rave about it!
Something for everyone. Used black lentils and Bianco sweet sausage bundle.
Used more garlic. Replaced Fresno with Calabrian chili paste. Used all stock-no water. Spicy, delicious!
It was good, would eat it again, but not memorable. I doubled the cumin and added like ten times more garlic and it still was not very flavorful. If made again, i would double the wine as well and use all stock, no water.
Loved. Half pound of bulk Italian and half a kielbasa. No pepper so used approx 1 T of chili powder. Eliminated rosemary. No Kale but had shredded zucchini. Delicious.
We used Portuguese sausage (pulled the skin off and finely chopped), spinach instead of kale, and 5 celery sticks. Basically did a vegetable drawer dump (carrots, onion, peppers, chopped tomatoes) and added a little extra white wine and 2 cups of lentils. Seasoned with fresh rosemary, turmeric, nutmeg and celery salt (couldn’t find my cumin). This was fantastic. My family loved it!
This was really good. I couldn’t find the Fresno pepper sinuses a jalapeño as others suggested and it still turned out tasty. Like others suggested, I used one cup of lentils and I felt it was still too many The video did say 3/4 cup to 1. Next time I will use 3/4 cup. I also presoaked my lentils in hot water for 15 minutes. I think that helped expedite the cooking process
Definitely use less than 3/4 cup for the lentils but other than that it was simple and enjoyable
Great soup! No white wine in the house, so I used a dash of red wine vinegar to give it a little ‘bite’. I also used a chunk of Portuguese chorico I had in the freezer instead of Italian sausage; it was good, but I’ll use Italian sausage next time. I also added smoked paprika, crushed red pepper, and thyme. Didn’t add potato & didn’t miss it; this soup is hearty & delicious!
Delicious! Also a great way to eat a lot of greens and veggies! Replaced potato with a sweet potato instead and the sweet and salty of the soup made it divine