Lentil, kale, and sausage soup

Yield: 1 servings

Measure Ingredient
\N \N A; (2 1/2-inch) piece
\N \N ; smoked kielbasa,
\N \N ; sliced thin
1 teaspoon Vegetable oil if necessary
2 \N Garlic cloves; minced
1 small Onion; sliced thin
½ cup Lentils; picked over
1½ cup Water
1½ cup Chicken broth
½ small Bunc kale; stems and center
\N \N ; ribs discarded and
\N \N ; leaves sliced thin
\N \N ; (about 2 cups)
1 tablespoon Balsamic or red-wine vinegar

In a 3-quart heavy saucepan brown sausage over moderate heat and transfer with a slotted spoon to paper towels to drain. If there is more than 1 teaspoon fat in pan pour off excess; if there is less, add enough oil to measure 1 teaspoon fat. Cook garlic, stirring, until golden. Add onion and cook, stirring, until softened. Add lentils, water, broth, and sausage and simmer, covered, 30 minutes. Add kale and simmer, uncovered, until tender, 5 to 7 minutes. Stir in vinegar and salt and pepper to taste.

Makes about 3 cups.

Gourmet November 1994

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