Thursday, December 27, 2012

Lentil-Escarole Soup with Sausage

(from a recipe at

3/4 lb Italian pork sausage, cut into bite-size chunks
1 c chopped leeks (or onions)
1 c lentils
1 t basil
2 c water (or chicken broth or stock)
2 c chopped escarole (or kale)
1 T lemon juice

Brown the sausage in a large, heavy-bottomed soup pot. Add the leeks (or onions) and cook for 3 minutes. Add the lentils, basil, and water. Cover and simmer until the lentils are almost tender, about 30 minutes. Add some water if it seems to be cooking dry. Add the escarole (or kale) and cook for 10 minutes. Just before serving, add the lemon juice and season to taste with pepper and more salt.

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