Description
The lentils in this soup are sure to leave you full and ready to take on the day.
Ingredients
Scale
- 1 small onion, diced
- 5 cloves garlic, sliced
- 1 shallot, diced
- 2 medium carrots, diced
- 2 ribs of celery, diced
- 1 small head of fennel, sliced
- Olive oil for cooking
- Extra virgin olive oil for finishing
- 1 bunch of Lacinato Kale, ribs removed and roughly chopped
- 2 quarts of chicken or beef broth
- 1 pound sweet Italian sausage, casing removed
- Pecorino Pepato, grated
- Salt and pepper
- 1 cup dry black Lentils
- 3 cups Lentil broth
Instructions
- Rinse lentils and add them to a pot and cover with 4 cups of water. Add ½ onion, bay leaf and fennel stem. Bring to a simmer and cook until al dente, about 15-20 minutes. Add salt to taste after lentils are cooked. Strain lentils and reserve the broth. Discard bay leaf, onion and fennel stem.
- In a soup pot, brown the sausage over medium heat and break into small pieces. Remove sausage from pot and set aside.
- Add olive oil to pot and turn heat to medium high. Add celery, carrots, fennel, onion, garlic and shallot. Stir occasionally for about 10 minutes until veggies are translucent and a fond begins to form in the bottom of the pot.
- Add kale and saute over medium heat for 10-15 minutes. Add cooked sausage back to the pot, stir. Add chicken or beef broth, and lentil broth. Stir together and simmer for 15 minutes.
- Add lentils and simmer until soup is hot, being careful not to overcook them. Salt and pepper to taste. Serve with grated Pecorino Pepato and extra virgin olive oil.