Lentil Soup With Italian Sausage And Escarole

Image of Lentil Soup With Italian Sausage And Escarole, Gourmet Magazine
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Ingredients

  • 1 2/3 cups lentils (11 oz), rinsed well
  • 5 cups water
  • 3 1/2 cups reduced-sodium chicken broth
  • 1 Turkish or 1/2 California bay leaf
  • 4 garlic cloves, finely chopped, divided
  • 2 tablespoons extra-virgin olive oil
  • 1 lb sweet Italian sausage links, cut into 1-inch pieces
  • 1 medium onion, finely chopped
  • 2 medium carrots, finely chopped
  • 2 celery ribs, finely chopped
  • 2 tablespoons tomato paste
  • 1/2 lb escarole, chopped (4 cups packed)
  • 1 to 2 tablespoons red-wine vinegar

Description

Nuggets Of Sausage Give A Little Meatball Action To This Hearty, No-fuss Soup Chock-full Of Healthy Escarole And Lentils.

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