Lentil Soup with Italian Sausage and Escarole

Ingredients for Lentil Soup with Italian Sausage and Escarole

• 400ml lentils (300g), rinsed well

• 1200ml water

• 850ml reduced-sodium chicken broth

• 1 Turkish or 1/2 California bay leaf

• 4 garlic cloves, finely chopped, divided

• 2 tablespoons extra-virgin olive oil

• 450g sweet Italian sausage links, cut into 1-inch pieces

• 1 medium onion, finely chopped

• 2 medium carrots, finely chopped

• 2 celery ribs, finely chopped

• 2 tablespoons tomato paste

• 230g escarole, chopped (950ml packed)

• 1 to 2 tablespoons red-wine vinegar

• Accompaniment: croutons

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

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.

Reduce heat to medium and cook onion, carrots, celery, remaining garlic, 1 teaspoon salt, and 1/2 teaspoons 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.

Stir in escarole and cook until tender, about 3 minutes. Stir in vinegar to taste and season with salt and pepper. Discard bay leaf.

Avvertenza

Sebbene sia stato fatto ogni sforzo per garantire che le informazioni siano accurate e aggiornate, le esigenze individuali possono variare e i requisiti dietetici possono differire in base alle condizioni di salute personali. Controlla sempre le etichette degli alimenti e le informazioni sugli allergeni prima di preparare o consumare qualsiasi ricetta. Se hai preoccupazioni specifiche per la salute, allergie, intolleranze o stai seguendo una dieta prescritta dal medico, consulta il tuo medico di base, farmacista o un dietista registrato prima di apportare cambiamenti significativi alla tua dieta o stile di vita.