TINY FRENCH KITCHEN: LENTIL, SAUSAGE & KALE SOUP

APP, MAIN, SIDE DISH, DESSERT?
Appetizer, Main
RELATED DISHES
FEEDS HOW MANY?
4
TIME COMMITMENT?
45 mins

FAST, WEEKNIGHT, WEEKEND?
Fast
STAIRMETER?
Like most soups, you always need way more things than you think you need. This is a pretty simple recipe though, so it’s not too bad.
EQUIPMENT NEEDED?
Dutch oven or other large, heavy pot
WHO I MADE IT FOR?
I made this one chilly night for Kelsey and Alex based on this recipe in Food52. The ingredients in this soup lend themselves to being found easily in French grocery stores. Whit made this for me a year ago.

INGREDIENTS
Olive oil (1 tablespoon)
Carrots (chopped, 1 cup)
Celery (chopped, 1 cup)
Onion (chopped, 1)
Garlic (minced, 5 cloves–ALL THE GARLIC ALL OF THE TIME)
French lentils (1.5 cups, rinsed and picked of stones–I Russian Roulette this all of the time and have yet to find a stone in my bunch)
Chopped tomatoes (28 oz can, I’m partial to San Marzano)
Chicken stock (2 cups)
Thyme (4 sprigs)
Rosemary (2 sprigs)
Pork sausages (4 links, deconstructed–squeeze the guts out)
Kale (2 cups chopped)
Baguette (for serving)

DIRECTIONS

  1. In dutch oven with a little bit of olive oil over medium heat, brown the sausage. Remove the sausage and leave the grease.
  2. Add 1 tablespoon olive oil. Add carrots, celery, onion and garlic and cook until softened (~5 mins).
  3. Add lentils, tomatoes, chicken stock and 2 cups water. Add thyme and rosemary sprigs and bring to a boil. Lower heat to simmer and cook until lentils are tender but still firm (~15 mins).
  4. Once lentils are ready, add kale and cook until leaves are tender. Stir in sausage until heated through. Serve immediately with some slices of baguette.

BOTTOM LINE: An easy and hearty winter soup. I just realized this would make a good soup for the Lenten season. 

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