Serves6 to 8 (main course)
- Active time:20 min
- Start to finish:45 min
October 2008
Nuggets of sausage give a little meatball action to this hearty, no-fuss soup chock-full of healthy escarole and lentils. Watch the cooks in The Test Kitchen taste this soup.
-
1 2/3
cups
lentils (11 oz), 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
lb
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
lb
escarole, chopped (4 cups packed)
-
1 to 2
tablespoons
red-wine vinegar
-
Simmer lentils, water, broth, bay leaf, and half of garlic in a 4-qt pot, uncovered, 12 minutes.
-
Meanwhile, heat oil in a wide heavy 5- to 6-qt 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 tsp salt, and 1/2 tsp 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.
