Sausage Lentil And Kale Soup Recipes

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.

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.

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.

Steps:

• In a Dutch oven, cook sausage, carrots and onion over medium-high heat until sausage is no longer pink, breaking up sausage into crumbles, 8-10 minutes. Stir in garlic; cook 2 minutes longer. Drain., Place tomatoes and red peppers in a food processor; process until finely chopped. Add to sausage mixture; stir in lentils, broth and seasonings. Bring to a boil. Reduce heat; simmer, covered, 20 minutes, stirring occasionally., Stir in kale; cook until lentils and kale are tender, 10-15 minutes. Remove bay leaf. Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

Steps:

• In a Dutch oven over medium-low heat, cook the sausage, potatoes and onions in oil for 5 minutes or until sausage is heated through, stirring occasionally. Add kale; cover and cook for 2-3 minutes or until kale is wilted. Add garlic; cook 1 minute longer. , Add the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 9-12 minutes or until potatoes are tender. Discard bay leaves.

Steps:

• In a large pot (6 to 8 quarts), heat oil over medium. Add onion and cook until soft, stirring, 2 to 3 minutes. Add garlic and red-pepper flakes; cook unti fragrant, 1 minute. Add potatoes and broth; bring to a boil. Reduce heat; simmer until potatoes are tender, 10 to 15 minutes.
• In a blender, puree half the soup. Return to pot; add kale and sausage. Simmer until kale is wilted, 10 to 15 minutes.

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.

Steps:

• In large skillet, heat 1 tsp of the oil over medium heat and cook sausages until browned on all sides, 4 to 5 minutes total. Transfer to a clean cutting board.
• Add remaining 2 tsp oil and the onion to pan and cook until browned, 4 to 5 minutes.
• Add garlic and crushed red pepper and cook, stirring, until fragrant, about 15 seconds.
• Add water and wine, increase heat to high and bring to a boil, scraping up any browned bits.
• Add lentils, reduce heat to maintain a simmer and cook, partially covered 40 minutes.
• Add kale, sage and salt and cook, covered, stirring occasionally, until the lentils and kale are tender, about 10 minutes more.
• Slice sausages and stir into pan along with pepper.
• Cover and cook until heated through, about 2 minutes.

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.

Steps:

• In a large pot, add about 1 Tbsp olive oil to medium high heat. Add the celery, onion and carrots and saute until tender (2-3 minute) Season with kosher salt & pepper, to taste. Add the garlic and cook for 30-60 seconds Add the dried thyme, stir and set aside. Add a little more olive oil to the empty pot. Remove the sausage from the casing and cook until no longer pin. Add the cayenne pepper, unless you bought spicy Italian sausage. Return the cooked vegetables to the pot and add tomato paste and tomatoes. Stir to combine. Add the chicken stock and rinsed lentils and bring to a simmer. Simmer for 30-45 minutes. Add the chopped kale and cook for 1-2 minutes (the kale will lose it's bright green color after cooking for a while). Taste, and add more salt if desired.