Kale Lentil And Chicken Sausage Soup Recipes

LENTIL SOUP WITH KALE AND SAUSAGE

Steps:

• 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.

LENTIL, KALE, AND SAUSAGE SOUP

Steps:

• In a 3-quart heavy saucepan brown sausage over moderate heat and transfer with a slotted spoon to paper towels to drain. If there is more than 1 teaspoon fat in pan pour off excess; if there is less, add enough oil to measure 1 teaspoon fat. Cook garlic, stirring, until golden. Add onion and cook, stirring, until softened.
• Add lentils, water, broth, and sausage and simmer, covered, 30 minutes. Add kale and simmer, uncovered, until tender, 5 to 7 minutes. Stir in vinegar and salt and pepper to taste.

SAUSAGE, LENTIL, AND KALE SOUP

Steps:

• In a large Dutch oven or heavy pot,heat oil over medium-high. Add sausageand cook, breaking up meat witha wooden spoon, until golden brown,about 5 minutes. Add celery and onionand cook until softened, about 5 minutes.Add lentils, broth, and 1/2 cup waterand bring to a boil. Reduce to a rapidsimmer, partially cover, and cook untillentils and vegetables are tender,25 minutes.
• Add kale and season with salt.Return soup to a rapid simmer, cover,and cook until kale wilts, about5 minutes. Remove soup from heat,stir in vinegar, and season withsalt and pepper.

LENTIL SOUP

Steps:

• In a large saucepan, bring lentils and chicken broth to a boil. Reduce heat; simmer for 30 minutes. , Meanwhile, in a large skillet, saute onion and garlic in oil; add to saucepan. Add the tomatoes, carrots, thyme and marjoram. Cook 30 minutes longer or until lentils and vegetables are tender.

SAUSAGE, KALE, AND LENTIL SOUP

Steps:

• 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.

LENTIL, KALE, AND SAUSAGE SOUP

Steps:

• Heat a large pot over medium heat. Cook and stir sausage until browned, about 5 minutes. Add kale stems, carrots, and onion; saute until soft, about 5 minutes. Pour in water and lentils; bring to a boil. Reduce heat to a simmer until lentils are tender, about 20 minutes.
• Stir tomato paste, vinegar, brown sugar, garlic powder, garam masala, thyme, dill, tarragon, and salt into the pot. Return to a boil. Reduce heat; simmer, uncovered, until flavors blend, about 15 minutes. Toss in kale leaves and let wilt, about 5 minutes.

SAUSAGE, LENTIL AND KALE SOUP

Steps:

• In a large Dutch oven or heavy pot, heat oil over medium heat.
• Add sausage and cook, breaking up meat with a wooden spoon, until golden brown, about 5 minutes.
• Add celery and onion and cook until softened, about 5 minutes.
• Add lentils, broth, and 1/2 cup water and bring to a boil.
• Reduce to a rapid simmer, partially cover, and cook until lentils and vegetables are tender, about 25 minutes.
• Add kale and season with salt.
• Return soup to a rapid simmer, cover, and cook until kale wilts, about 5 minutes.
• Remove from heat, stir in red-wine vinegar, and season with salt and pepper.