| Level: | Easy |
| Total: | 1 hr 10 min |
| Active: | 10 min |
| Yield: | s: 6 servings |
Ingredients
- 2 tablespoons EVOO, plus more for drizzling
- 1 pound hot or sweet Italian sausage, casings removed
- 4 cloves garlic, finely chopped
- 2 fresh bay leaves
- 2 stems fresh rosemary
- 1 carrot, finely chopped
- 1 large or 2 medium onions, chopped
- 1 potato, peeled and cut into small dice
- 2 tablespoons tomato paste
- 1 bunch black kale, stemmed and chopped
- A few gratings fresh nutmeg
- 1/2 cup dry white or red wine
- 6 cups chicken stock
- 1 1/4 cups brown lentils
- Shaved Pecorino cheese, for serving
Instructions
- Heat the EVOO in a soup pot over medium-high heat. Add the sausage and cook, crumbling with a wooden spoon, until browned. Add the garlic, bay leaves, rosemary, carrots, onions and potatoes and season with salt and pepper. Cook until the vegetables are soft, 7 to 8 minutes. Stir in the tomato paste and cook for 1 minute. Stir in the kale and nutmeg. Add the wine to deglaze the pot, stirring and scraping up any browned bits from the bottom. Stir in the chicken stock and 2 cups water and bring to boil (for thicker soup, use 2 cups less liquid).
- Stir in the lentils and cook at a low, bubbly simmer until the lentils are tender, 30 to 35 minutes. Remove the rosemary stems and bay leaves.
- Ladle the soup into bowls and top with a drizzle of EVOO and the shaved Pecorino.
Nutrition Facts
| Calories | 380 |
| Total Fat | 13 grams |
| Saturated Fat | 3 grams |
| Cholesterol | 23 milligrams |
| Sodium | 1207 milligrams |
| Carbohydrates | 44 grams |
| Dietary Fiber | 9 grams |
| Protein | 25 grams |
| Sugar | 4 grams |
Reviews
The best! A family staple!
Love it! I have trouble replicating it the same every time because I always make double to triple and don’t really measure…
We LOVE these modifications:
Use Japanese sweet potato (if you haven’t had these they are delicious in dishes or plain)
Shitaki mushrooms (or other). Maybe we just love mushrooms but they really add to this dish imo.
We LOVE these modifications:
Use Japanese sweet potato (if you haven’t had these they are delicious in dishes or plain)
Shitaki mushrooms (or other). Maybe we just love mushrooms but they really add to this dish imo.
The dish had very good flavor. I made some adjustments to suit my taste. I used 1 lb hot Italian sausage + I had an extra 1/2 lb of sweet Italian sausage so I added it. One potato was definitely not enough; I used 6. I also used 4 carrots instead of 1. I did not need the the 2 cups of water but this will depend upon the thickness you desire. Be sure to let the soup simmer long enough to cook the lentils. I will definitely make again.
4 1/2 stars. Delicious- absolutely perfect way to end our snow day. Some prep and time involved so best for a winter day without work. Enough taste- no need for pecorino. And leftovers too!
This was absolutely fabulous. The little hit of nutmeg and the white wine give it a beautiful complexity. It will be in my permanent rotation!!
I have been making this for my family for years, every since I saw it on 30 minute meals. I cook the lentils separately in the chicken stock while everything else gets going in a separate pot. I add the cooked lentils at the end (this cooking method really speeds things up) and wilt in the kale at the end, too. I also add in a can of diced fire roasted tomatoes. I serve it with some brown bread and butter and my family goes nuts! My grown kids will always come over if I tell them I will make them some lentil soup to take home! Good and good for you, too! Yum-O!
Wonderful flavor! Love it
I make it all the time. One of our staples!
Easy and sinfully delicious! 3rd time making this.
Made this on one on our first cold days here in central NY. This soup was amazing! The flavors are crazy delicious! This is a keeper for my family.