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Prep time
10 minutes
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Cook time
40 minutes
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Serves
6
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Ingredients
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1 tablespoon
olive oil, plus more for browning the sausages
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1 tablespoon
bacon fat (or add another tablespoon of olive oil)
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1 cup
chopped carrots
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3/4 cup
chopped celery
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1
medium onion, chopped
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3
cloves garlic, chopped
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1 pinch
Salt
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1 1/2 cups
french green lentils, rinsed
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28 ounces
canned chopped tomatoes (I use tetra-pack)
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2 sprigs
thyme
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1 sprig
rosemary
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4
chicken sausages (or substitute another kind of sausage)
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1 1/2 cups
chopped kale
Directions
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Heat the olive oil and bacon fat over medium heat in a large, heavy pot and add the carrots, celery, onion and garlic. Add a big pinch of salt. Cook until softened, about 5 minutes.
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Stir in the lentils, tomatoes and 4 cups water. Add the thyme and rosemary and a couple more pinches of salt. Bring to a boil and then lower the heat to a simmer. Cook until the lentils are tender, 15 to 20 minutes, adding more water if necessary to cover the vegetables.
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Meanwhile brown the sausages in about a teaspoon of olive oil in a small pan and then slice them into quarter moons.
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When the lentils are just tender, taste the soup and add more salt if necessary. Add the kale and cook for about 3 minutes, until the kale is tender but still green. Stir in the sausage, make sure everything is heated through, and serve.
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