LENTIL SOUP WITH ITALIAN SAUSAGE AND ESCAROLE

LENTIL SOUP WITH ITALIAN SAUSAGE AND ESCAROLE image

Yield 6-8

Number Of Ingredients 13

1 2/3 cups lentils, rinsed well
5 cup water
3 1/2 cups reduced-sodium chicken broth
1 bay leaf
4 garlic cloves, finely chopped, divided
2 Tbsp extra virgin OO
1 lb weet Italian sausage links, cut into 1 inch pieces
1 med onion, finely chopped
2 med carrots, finely chopped
2 celery ribs, finely chopped
2 Tbsp tomato paste
1/2 lb escarole, chopped
1 to 2 Tbsp red-wine vinegar

Steps:

- Simmer lentils, water, broth, bay leaf, and half of garlic in a 4 qt pot, uncovered, 12 min - Meanwhile, heat oil in a wide heavy 5 - 6 qt pot over med-high heat until it shimmers. Brown sausages, about 7 min. Transfer sausage with slotted spoon to a bowl. - Reduce heat to medium and cook onion, carrots, celery, remaining garlic, 1 tsp of salt, and 1/2 tsp of pepper, stirring occationally until softened, about 5 min. Stir in tomato paste and cook, stirring, 2 min. Add sausage and lentils with cooking liquid and simmer, uncovered, until lentils are tender, 3 - 5 minutes. - Stir in escarole and cook until tender, about 3 min - Stir in vinegar to taste and season with salt and pepper. Discard bay leaf.