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Lentil soup with kale & sausage
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| Ingredients | |
| 2 tablespoons | EVOO, plus more for drizzling |
| 1 pound | hot or sweet Italian sausage, casings removed |
| 4 cloves | garlic, finely chopped |
| 2 | fresh bay leaves |
| 2 | stems fresh rosemary |
| 1 | carrot, finely chopped |
| 1 large or 2 medium | onions, chopped |
| 1 | potato, peeled and cut into small dice |
| 2 tablespoons | tomato paste |
| 1 bunch | black kale, stemmed and chopped |
| A few gratings fresh nutmeg | |
| 1/2 cup | dry white or red wine |
| 6 cups | chicken stock |
| 1 1/4 cups | brown lentils |
Shaved Pecorino cheese, for serving
Directions
Heat the EVOO in a soup pot over medium-high heat. Add the sausage and cook, crumbling with a wooden spoon, until browned. Add the garlic, bay leaves, rosemary, carrots, onions and potatoes and season with salt and pepper. Cook until the vegetables are soft, 7 to 8 minutes. Stir in the tomato paste and cook for 1 minute. Stir in the kale and nutmeg. Add the wine to deglaze the pot, stirring and scraping up any browned bits from the bottom. Stir in the chicken stock and 2 cups water and bring to boil (for thicker soup, use 2 cups less liquid).
Stir in the lentils and cook at a low, bubbly simmer until the lentils are tender, 30 to 35 minutes. Remove the rosemary stems and bay leaves.
Ladle the soup into bowls and top with a drizzle of EVOO and the shaved Pecorino.
Notes
Cook's Note: The soup can be refrigerated in an airtight container for a make-ahead meal. Reheat over medium heat.
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