Tonight was soup night, and a good thing, too, cuz it’s plenty cold out there. This is lip-smacking, colorful, gut-warming, and oh, so satisfying. Try it, you’ll like it. I used chicken sausage instead of turkey sausage, which was originally called for. Enjoy!
Escarole lentil soup with chicken sausage (modified slightly from Pink of Perfection blog)
1 2/3 cup lentils, rinsed well
4 cups water
4 cups chicken broth
1 bay leaf
4 garlic cloves, divided, finely chopped
2 tablespoons extra virgin olive oil
1 pound sweet Italian chicken sausage, cut into 1/2″ pieces
1 medium onion, finely chopped
2 carrots, finely chopped
2 stalks celery, finely chopped
2 tablespoons tomato paste
1/2 pound escarole, chopped (1 small head)
1-2 tablespoons red wine vinegar
Simmer lentils, water, broth, bay leaf, and half of garlic in a 4 quart pot, uncovered, for 12 minutes.
Meanwhile, heat oil in a wide 6 quart pot. Brown the sausage, then transfer with a slotted spoon to a bowl.
Reduce heat to medium and cook onions, carrots, celery,remaining garlic, 1 teaspoon salt, and 1/4 teaspoon freshly ground pepper. Stir occasionally until softened, then add the tomato paste and cook, stirring, for about 2 minutes. Add the sausage and lentils with cooking liquid and simmer, uncovered, until lentils are tender, 3-5 minutes.
Stir in escarole and cook until tender, about 3 minutes. Stir in vinegar to taste and season with salt and pepper, as needed. Don’t forget to discard the bay leaf. Makes 6 servings.