Sausage, Escarole & Lentil Soup Recipe

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Sausage. Escarole, & Lentil Soup

Sausage, Escarole & Lentil Soup by Eric Isaac

Last night we had our first snowfall in NYC. It was a Noreaster and it dumped nearly 4 inches of thick wet snow on us over the evening and had calmed by 1am. It bent several branches on trees surrounding my apartment and I was certain that they would fall. On the opposite side of the street a tree’s branch was bending across the street and just kissing the window to my living room. It was a thick gloppy mess out there and the city hadn’t plowed. I decided Lentil soup was perfect for this night and had to go out to get a few things I didn’t have, which I somewhat regret now b/c it was quite dangerous on the roads.

I winged this one. Originally I thought about using Kale but the Escarole was 2 dollars cheaper a bunch and a more interesting flavor for tonight – just a little bitterness to go with this hearty soup. I also made this vegan by using Field Roast’s Chipotle Mexican Vegan Sausage, diced into small chunks. But if you want use real sausage, feel free. I did like the vegan product though and would do it again.

Sausage, Escarole & Lentil Soup Recipe
Serves: 8 big bowls

1/4 cup Sunflower, Safflower or other neutral, high heat oil
4 ribs celery, diced fine
3 carrots, diced fine
1 large onion, dice fine
6 gloves garlic, minced
1 tbsp Chili Powder
1 tbsp Coriander
1 tbsp Cumin
1 pound chorizo, or Field Roast Vegan Mexican Chipotle Sausage, chopped into small chunks
1/2 bunch parsley, finely chopped
2 cups French lentils
1 28oz can Crushed Tomatoes
2 quarts Vegetable Broth
2 quarts water
1 bunch escarole, finely chopped
Salt, to taste
Pepper, to taste

Coat the bottom of a heavy stock pot with oil. Heat on Medium-high heat. Once hot add the Onion, Celery and Carrot. saute until soft (about 10 minutes. Add the chopped sausage, garlic, parsley and other spices. Stir to coat with oil and vegetables, then add about a tsp of salt and pepper each. Add the lentils and stir to coat with oil. Then add, Tomatoes, Vegetable Broth and water to come up to about 2 inches below the top of the pot. Stir and let simmer on low heat until the lentils are no longer tough, but not soggy. Add the chopped escarole and let simmer for 10 more minutes. Serve and Enjoy

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