Tuesday, April 7, 2015

Pureed Red Lentil Soup with Sage, Kale, and Sausage

Red lentils cook quickly and make for a festive looking soup. Feel free to skip the sausage if you like, as the lentils make for a filling soup on their own.

Olive oil
8-10 cloves garlic, minced
1 large onion, chopped
1 large red pepper (frozen ok), diced
3 cups red lentils
6 cups chicken or veggie stock
1 bay leaf
1-2 tsp dried sage
1 lb sweet Italian sausage, sliced into thin rounds (or with casings removed)
1-2 Tbsp white wine vinegar
Salt and pepper to taste
1/4 lb kale, stemmed and cut into ribbons

Heat some olive oil in a soup pot. Add the garlic and onion and saute over medium high heat for 2-3 minutes. Add the peppers and saute for another 2-3 minutes. Add the red lentils, stock, bay leaf, and sage. Stir, bring to a boil, then reduce heat to a simmer until lentils are tender, about 10 minutes.

While the lentils cook, cook the sausage in a skillet over high heat until cooked through and nicely browned. Set aside.

When the lentils are tender, remove the bay leaf and puree the contents of the soup pot. Stir in the vinegar. Add salt and pepper. Taste and adjust seasonings if needed. Stir in the cooked sausage and the kale and continue to simmer until the kale is tender. Serve hot.

Serves about 6.

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