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Categories:
butter yellow onion carrot celery ring smoked garlic sausage bay leaf black lentils chicken broth salt freshly ground black pepper lacinato tomato sour cream cayenne pepper
Viewed: 51 - Published at: 6 years agoIngredients
- 2 tablespoons butter
- 1 yellow onion, chopped
- 1 large carrot, cubed
- 1 rib celery, chopped
- 1 (12 ounce) ring smoked garlic sausage, sliced
- 1 bay leaf
- 1 1/2 cups black lentils
- 6 cups chicken broth
- 1 teaspoon salt, or more to taste
- freshly ground black pepper to taste
- 2 bunches lacinato (dinosaur) kale
- 1 large tomato, diced (optional)
- 2 tablespoons sour cream, or to taste
- 1 pinch cayenne pepper, or to taste
Method
- Melt butter in a pot over medium heat. Saute onion, carrot, and celery until starting to soften, about 5 minutes. Add sausage; mix to coat. Stir in bay leaf and lentils. Pour in broth; season with salt and pepper. Increase heat and bring soup to a simmer. Reduce heat to medium-low and simmer until lentils start to swell up, about 20 minutes.
- In the meantime, pull kale leaves away from the stem. Roll leaves up and chop into ribbons. Place in a colander and wash.
- Stir kale and tomato into the soup. Cook until kale and lentils are tender, 20 to 25 minutes. Taste and season as desired.
- Ladle soup into serving bowls and garnish with sour cream and cayenne pepper.
