Healthy Weeknight Dinner
Posted on 06 October 2008 by joy
I blame it all on my parents. I have a strange affection for lentil soup and I blame it solely on my parents who fed me lentil soup as a child. Lentils are a super healthy legume that cook up in no time and give you lots of vegetable protein. Cooked up into a hearty soup with flavorful Italian sausage and rich tomato paste and you’ve got lunch and dinner for days.
Some of my friends look at me like I’m crazy when I cook up a pot of yummy lentil soup. I can’t say I really blame them. If you’re intimidated by lentils, or you’ve never tried them, give this recipe a go. This soup is so rich and satisfying, you might not even know you’re eating something good for you. And the leftovers are simply out of this world!
Lentil Soup with Italian Sausage and Escarole
Gourmet October 2008
- 1 2/3 cups lentils (11 ounces), rinsed well
- 5 cups water
- 3 1/2 cups reduced-sodium chicken broth
- 1 Turkish or 1/2 California bay leaf
- 4 garlic cloves, finely chopped, divided
- 2 tablespoons extra-virgin olive oil
- 1 pound sweet Italian sausage links, cut into 1-inch pieces
- 1 medium onion, finely chopped
- 2 medium carrots, finely chopped
- 2 celery ribs, finely chopped
- 2 tablespoons tomato paste
- 1/2 pound escarole, chopped (4 cups packed)
- 1 to 2 tablespoons red-wine vinegar
- croutons for garnish
Simmer lentils, water, broth, bay leaf, and half of garlic in a 4-quart pot, uncovered, 12 minutes.
Meanwhile, heat oil in a wide heavy 5- to 6-quart pot over medium-high heat until it shimmers. Brown sausage, about 7 minutes. Transfer sausage with a slotted spoon to a bowl.
Reduce heat to medium and cook onion, carrots, celery, remaining garlic, 1 teaspoon salt, and 1/2 teaspoon pepper, stirring occasionally, until softened, about 5 minutes. Stir in tomato paste and cook, stirring, 2 minutes. Add sausage and lentils with cooking liquid and simmer, uncovered, until lentils are tender, 3 to 5 minutes.
Stir in escarole and cook until tender, about 3 minutes. Stir in vinegar to taste and season with salt and pepper. Discard bay leaf.
(photo by: Romulo Yanes)
