Pescatarian Lentil Sausage Soup with Kale
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Learn more →Ingredients
6 servings
- 1 lb italian sausage, casings removed
Chef's tipUse the same amount and cook it according to the package directions. It browns well but is leaner than pork sausage, so add a little oil to the pan if it looks dry. - 2 tbsp olive oil
- 1 medium yellow onion, finely diced
- 3 medium carrots, peeled and diced
- 3 stalks celery, diced
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp dried thyme
- ¼ tsp red pepper flakes (optional)
- 1 can (14.5 oz) diced tomatoes
- 1 ½ cups french green lentils (lentilles du puy), rinsed
- 6 cups low-sodium chicken broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth. - 1 bay leaf
- 4 cups lacinato kale, stems removed and leaves roughly chopped
- 1 tbsp red wine vinegar
- salt and pepper, to taste
For serving
- freshly grated parmesan cheese, for serving (optional)
- crusty bread, for serving (optional)
Instructions
- 1
Heat a large Dutch oven over medium-high heat. Add the sausage and cook, breaking it into rough 1/2-inch pieces with a wooden spoon, until browned and cooked through with no pink remaining, about 6–8 minutes. Transfer the sausage to a plate, leaving the rendered fat in the pot.
- 2
Reduce the heat to medium. If the pot looks dry, add the olive oil. Add the onion, carrots, and celery and cook, stirring occasionally, until softened and the onion is translucent, about 6–8 minutes.
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