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Prep time
15 minutes
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Cook time
30 minutes
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Serves
6
Author Notes
This is my go-to cold weather soup recipe. It is hearty, healthy and just plain delicious. Most of the ingredients you will have in your pantry, so it’s easy to pull it together any weeknight. I love lentils, all kinds, but you could really substitute any type of bean in the soup and it would be delicious. —Jennifer Mathews
Ingredients
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1 tablespoon
olive oil
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1 tablespoon
bacon fat
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1 cup
diced carrots
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.75 cups
diced celery
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1
medium onion, diced
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1.5 cups
French lentils
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28 ounces
can of peeled, whole San Marzano tomatoes, crushed by hand
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1 sprig
rosemary
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4
links Italian chicken sausage, casing removed
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1.5 cups
baby kale
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1.5 cups
homemade croutons
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4 cups
water
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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Add sausage to the pot and continue to break apart the sausage with the wooden spoon, until the sausage is cooked through and in small pieces.
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Stir in the lentils, tomatoes and 4 cups water. Add the 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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Add kale to the soup and cook for a few more minutes until it is bright green and tender. Serve and enjoy topped with your homemade croutons.
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