Lentil Soup with Italian Sausage and Escarole

Lentil Soup with Italian Sausage and Escarole
Photo by Romulo Yanes

Ingredients

  • 2 tablespoons red-wine vinegar
  • 3 ½ cups chicken stock or low-sodium chicken broth
  • 2 celery ribs
  • 1 2/3 cups lentils
  • 1 pound sweet Italian sausage links
  • 5 cups water
  • croutons
  • + 7 more ingredients
    • 4 cloves garlic
    • 2 medium carrots
    • 1 medium onion
    • ½ pound escarole
    • 2 tablespoons tomato paste
    • 2 tablespoons extra-virgin olive oil
    • 1 Turkish or 1/2 California bay leaf

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...

View full recipe at Epicurious

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