LENTIL SOUP WITH SAUSAGE AND ESCAROLE

LENTIL SOUP WITH SAUSAGE AND ESCAROLE image

Number Of Ingredients 13

1-3/4 cups lentils, well rinsed
5 cups water
4 cups chicken broth
1 bay leaf
4 garlic cloves, finely chopped, divided
1 pound cooked HOT Italian sausage, cut into 3/4 inch pieces
1 medium onion, chopped
2 medium carrots, diced
2 medium parsnips, diced
2 celery ribs, diced
2 tablespoons tomato paste
1/2 pound escarole, chopped (4 cups packed)
Grated Parmiggiano to taste

Steps:

Rinse lentils, then simmer with water, broth, bay leaf, and half of garlic in large Dutch oven, uncovered, for 12 minutes. In saute pan, brown sausage, about 5 minutes, then add to the lentils and broth in the Dutch oven (after the 12 minutes). Keep at very low simmer. In same skillet, add the carrots, parsnips, and celery and saute until softened, about 5 minutes. Add onion and remaining garlic and saute for another 3 minutes. Stir in tomato paste and cook another 2 minutes. Add this mixture to the broth in the Dutch oven. Continue on low simmer for 5 minutes. Adjust seasoning. When ready to serve, remove bay leaf, add escarole, and mix thoroughly. Adjust consistency of soup using additional chicken broth if desired. Heat to desired temperature if necessary. Serve with grated Parmiggiano.