I made this soup for just me so I made adjustments which I noted.
This soup has everything going for it and is delicious.
Gourmet
Ingredients
1 2/3 cups lentils (11 ounces),(I used French lentils) rinsed well (I used 1C)
5 cups water (I used 2C)
3 1/2 cups reduced-sodium chicken broth (I used 2C)
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 (I used 2 large Spicy Itallian Sausage I took the sausage out of the casing and made med/small crumble)
1 medium onion, finely chopped
2 medium carrots, finely chopped
2 celery ribs, finely chopped (I used half a lg fennel didn't use celery)
2 tablespoons tomato paste (1T)
1/2 pound escarole, chopped (4 cups packed)
1 to 2 tablespoons red-wine vinegar
Accompaniment: croutons
Preparation
Simmer lentils, water, broth, bay leaf, and half of garlic in a 4-quart pot, uncovered, 12 minutes. (this can be an unnecessary step) Just add all of this after sauting veggies
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. ( I cook french lentils total 30 min)
Stir in escarole and cook until tender, about 3 minutes. Stir in vinegar to taste and season with salt and pepper. Discard bay leaf.
I add vinegar to the bowl as I serve
I also use parmesean cheese sprinkled on top
This soup has everything going for it and is delicious.
Gourmet
Ingredients
1 2/3 cups lentils (11 ounces),(I used French lentils) rinsed well (I used 1C)
5 cups water (I used 2C)
3 1/2 cups reduced-sodium chicken broth (I used 2C)
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 (I used 2 large Spicy Itallian Sausage I took the sausage out of the casing and made med/small crumble)
1 medium onion, finely chopped
2 medium carrots, finely chopped
2 celery ribs, finely chopped (I used half a lg fennel didn't use celery)
2 tablespoons tomato paste (1T)
1/2 pound escarole, chopped (4 cups packed)
1 to 2 tablespoons red-wine vinegar
Accompaniment: croutons
Preparation
Simmer lentils, water, broth, bay leaf, and half of garlic in a 4-quart pot, uncovered, 12 minutes. (this can be an unnecessary step) Just add all of this after sauting veggies
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. ( I cook french lentils total 30 min)
Stir in escarole and cook until tender, about 3 minutes. Stir in vinegar to taste and season with salt and pepper. Discard bay leaf.
I add vinegar to the bowl as I serve
I also use parmesean cheese sprinkled on top