Lentil Soup With Sweet Italian Sausage & Escarole
*Recipe follows story
I love lentils. I sort of have a weird obsession with them. I have a lot of personal lentil memories, from school lunches my mom and grandma would pack - to making them for friends on various occasions. Lentils make a great lunch, dinner and left over. One bag of lentils goes a long way, so it was always my poor college student special and they were equally functional (and tasty) when I was a poor receptionist after college.
And, as much as I’m yearning for spring time love, picnics, parks, rolling in grass and cooking light and delicious goods, I’m eking the final uses out of my dutch oven.
I know technically it’s Spring, but a chilly Spring night can still validate a bowl of lentils.
I also enjoy a veggie heavy bowl, so they stick to my tum and have a bit more heft - making them a super satisfying meal.
Lentil Soup With Sweet Italian Sausage & Escarole
1 lb. sweet Italian sausage (decased)
1/4 c. olive oil (plus more for drizzling)
3 cloves garlic (peeled and minced)
1 lb. bag of carrots (peeled and cut into rounds)
6 stalks celery (diced)
3 large onions (diced)
1 28 oz. can diced tomatoes (PLAIN, no added spices!)
1 lb. lentils (sorted and rinsed)
6-8 c. chicken stock (depends on your own preference for soup thickness - add more if you want your soup a little thinner)
3-4 dried bay leaves
1 head escarole (cleaned, dried, roughly chopped) Kosher salt & freshly ground pepper
Locatelli or Parmigiano for serving
-In a large stockpot over medium heat, heat the olive oil and saute the sausage
-Add onions and garlic sauteing for 20 minutes, or until the vegetables are translucent and tender
-Add the celery and carrots and saute for another 10-15 minutes
-Add tomatoes and the chicken stock
-Add drained lentils and bay leaves, cover your pot and bring everything to a boil
-Reduce the heat and simmer uncovered for 1 hour, or until the lentils are cooked through and tender
-Add in escarole, mixing into the lentil soup in small bunches
-Continue to cook uncovered for an additional 15-20 minutes until escarole is fully incorporated and cooked into the soup
-Check the seasoning, adding additional salt or pepper as needed
-Serve large nommy bowls drizzled with olive oil and heaped with freshly grated cheese
