Lentil Soup with Kale and Sausage

Recipe courtesy of Rachael Ray

Show: Rachael Ray's Week in a Day

Episode: Fall in Love with Fall

Lentil Soup with Kale and Sausage

Name: Lentil Soup with Kale and Sausage
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT1H10M0.000S
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

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Level: Easy
Total: 1 hr 10 min

Prep: 10 min
Cook: 1 hr

Yield: s: 6 servings

Level: Easy
Total: 1 hr 10 min

Prep: 10 min
Cook: 1 hr

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

Directions

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.