LENTIL SOUP WITH KALE AND SAUSAGE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h10m
Yield s: 6 servings
Number Of Ingredients 15
Steps:
- Heat the EVOO in a soup pot over medium-high heat. Add the sausage and cook, crumbling with a wooden spoon, until browned. Add the garlic, bay leaves, rosemary, carrots, onions and potatoes and season with salt and pepper. Cook until the vegetables are soft, 7 to 8 minutes. Stir in the tomato paste and cook for 1 minute. Stir in the kale and nutmeg. Add the wine to deglaze the pot, stirring and scraping up any browned bits from the bottom. Stir in the chicken stock and 2 cups water and bring to boil (for thicker soup, use 2 cups less liquid).
- Stir in the lentils and cook at a low, bubbly simmer until the lentils are tender, 30 to 35 minutes. Remove the rosemary stems and bay leaves.
- Ladle the soup into bowls and top with a drizzle of EVOO and the shaved Pecorino.
Nutrition Facts : Calories 380, Fat 13 grams, SaturatedFat 3 grams, Cholesterol 23 milligrams, Sodium 1207 milligrams, Carbohydrate 44 grams, Fiber 9 grams, Protein 25 grams, Sugar 4 grams
FRENCH LENTILS AND KALE SOUP
I've been on a quest to help my Aunt Linda with eating heathier foods and I thought lentil soup would make a great start. Especially when adding kale which is loaded with nutrients. What I could get organic I did. In addition to that, I chose the sweet potato instead of a white potato because it has a better gylcemic index and...
Provided by Kimberly Biegacki
Categories Other Soups
Time 55m
Number Of Ingredients 14
Steps:
- 1. rinse, sort and drain your lentils
- 2. Fill your 6 qt. pot with your broth and water and heat. Add your potato, finely chopped kale and carrots and cook for 10 to 15 minutes then add your lentils along with your seasonings and pressed garlic cloves.
- 3. You could serve your bowl of soup with a slice of lemon if you wanted too along with some croutons.
AMAZING LENTILS AND KALE
This is so easy and so good.
Provided by Angelatizzle
Categories Side Dish Beans and Peas
Time 1h10m
Yield 6
Number Of Ingredients 10
Steps:
- Heat olive oil in a large pot over medium heat. Cook and stir shredded carrot, chopped onion, and minced garlic in the hot oil until softened, 5 to 7 minutes.
- Pour vegetable broth into the pot. Stir lentils and salsa into the broth mixture. Bring to a boil, place a cover on the pot, and cook at a simmer until the lentils are softened, about 45 minutes.
- Season the lentil mixture with cayenne pepper, salt, and black pepper.
- Stir kale into the lentil mixture. Replace the cover onto the pot and cook just until the kale is wilted, 3 to 5 minutes.
Nutrition Facts : Calories 376.6 calories, Carbohydrate 62.2 g, Fat 6.5 g, Fiber 20.1 g, Protein 22.7 g, SaturatedFat 0.8 g, Sodium 1207.8 mg, Sugar 11.8 g
FRENCH LENTIL SOUP WITH SAUSAGE AND KALE RECIPE - (4.4/5)
Provided by PineyCook
Number Of Ingredients 13
Steps:
- First, make sure you always wash and pick through your lentils. Rarely, they can be mixed in with small stones. I say rarely because I have only ever found 1 stone, but trust me it's better for you to find the stone with your hands rather than your teeth. Remove the casing from your sausage, which just looks awful when you take a picture of it... but still do it, it will make breaking it up in the pot a cinch. Heat 2 Tbs of olive oil in the pot and sear the sausage on both sides before breaking it apart. If you try too early then it just starts sticking to your spoon. Remove the sausage with a slotted spoon, reserving the fat. Add the red pepper flakes to the sausage fat and then the kale. Season with salt and pepper and sauté the kale for about 2 minutes. Add it to the sausage. Put the remaining 2 Tbs of olive oil in the pot and add the vegetables. Sauté this mix for about 10 minutes until the vegetables become soft and transparent. Add the thyme, bay leaves, lentils and 6 cups of water. Season with salt and pepper, bring to a simmer and cook for 25 - 30 minutes until the lentils are done. Add the vinegar, kale, sausage and any more water to achieve the consistency you want. Cook for 5 more minutes to reheat the kale and sausage. Serve immediately. This soup saves well and tastes even better the next day. Bon Appétit.
FRENCH LENTIL, KALE AND KABOCHA SQUASH SOUP RECIPE - (4.5/5)
Provided by á-170117
Number Of Ingredients 13
Steps:
- Wash the lentils in a colander and put in a pressure cooker with the water and some sea salt. Turn the heat up and boil the lentils for about 20 min. Turn off and let the cooker cool down. Take a 6 quart Dutch oven and melt the duck fat in it. Add the chopped up leek. When the leek gets bright green and the white parts translucent, drop in the kabocha squash cubes. And a little bit later, the kale (make sure you remove the big chunky veins of the kale leaves.) Incorporate everything with a wooden spoon, while adding a 1TS sea salt, 1 ts Curry, its cumin, 1 ts cayenne, a pinch of cinnamon Stir everything well. Add the bouillon and the coconut milk. let it come to a boil. Let it boil for as long as it needs to soften the kabocha (keep testing for softness) When it softens, take a handheld blender and blend a little bit, to make it creamier. Leave most of it chunky! Now scoop the boiled lentils in the soup and stir well. Enjoy with your favorite bread!
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- In a braiser or medium soup pot, heat the olive oil over medium heat. Add the shallots to the pot and stir. Cook the shallots until slightly softened and translucent, about 4 minutes. Add the sliced mushrooms to the pot and let them sit for a full minute. Stir the mushrooms up and season with pepper. Let the mushrooms sit in the pot for another full minute.
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- Ladle half of the mushroom mixture into your blender pitcher, ensuring that you include enough of the liquid. Blend on high until completely smooth. Scrape the creamy blended mushroom mixture back into the pot. Add the sliced kale and stir. Bring the mixture to a boil and check it for seasoning. The texture should be like a thick and creamy stew and the kale should be slightly wilted..
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