Lentil Soup with Italian Sausage and Escarole

Ingredients for Lentil Soup with Italian Sausage and Escarole

• 400ml lentils (300g), rinsed well

• 1200ml water

• 850ml reduced-sodium chicken broth

• 1 Turkish or 1/2 California bay leaf

• 4 garlic cloves, finely chopped, divided

• 2 tablespoons extra-virgin olive oil

• 450g 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

• 230g escarole, chopped (950ml packed)

• 1 to 2 tablespoons red-wine vinegar

• Accompaniment: croutons

How to make Lentil Soup with Italian Sausage and Escarole

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 teaspoons 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.