Sausage, Lentil and Kale Soup

“From Martha Stewart's Everyday Food, December 2009 issue.”
READY IN:
1hr 5mins
SERVES:
6
YIELD:
6 cups
UNITS:
US

Ingredients Nutrition

Directions

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

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