Tuesday, February 4, 2014

Sausage, Kale, and Lentil Soup

One of the best soup I've ever made and had, hands down.

Done in less than an hour, and can be made ahead of time in a slow cooker if you want. I love Rachel Ray, she packs her meals full of flavour, and this one is on top of her recipes in my books. I adapted her recipe, and the original is found here.

Sausage, Kale, and Lentil Soup
Serves 4 (very generous portions)
Total time: less than 1 hour (15 minutes prep)

  • 1 Tbs olive oil
  • 1 pound hot sausage, casing removed*
  • 1 onion, chopped
  • 2 celery stalks, chopped
  • 1 large carrot, chopped
  • 1 large russet potato, peeled and chopped
  • 1/2 tsp dried rosemary
  • 3 large cloves garlic
  • 1/2 Tbs ground cumin
  • Salt and pepper to taste
  • 1 bundle kale, stemmed and very thinly sliced
  •  1/4 cup tomato paste
  • 1 cup water (minus 2 Tbs) PLUS 2 Tbs cider vinegar (to make a cup total)
  • 1/8 tsp ground nutmeg
  • 1 3/4 cups lentils (you can mix with pearl barley i.e.: 1 cup lentils and 3/4 cup barley)
  • 4 cups beef stock (or chicken)*
  • 2 cups water
  1. In a soup pot or large dutch over, heat olive oil. Add the sausage, break it up, and cook until lightly browned. Add onions, celery, carrot, potato, rosemary, garlic, cumin, salt, and pepper. Cook to soften for about 8-10 minutes.
  2. Add in the kale until it wilts a bit, about 1 minutes, and sprinkle the nutmeg onto the kale. Stir in the tomato paste, then add the water/cider vinegar mixture. Reduce by half, about 3 minutes, then stir in lentils, stock, and water. Bring to a boil, then reduce heat to low, and simmer the soup until the lentils are tender, about 35 minutes. Add water if it's too thick (usually needed if you add in barley).
*Note: you can easily make this vegan by omitting the sausage, and substituting the beef stock for vegetable stock.

Serve with crusty bread and/or crackers.

Bon app├ętit!

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