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rmkoramaCreated 19 Jan 2015 01:54, Updated 11 Jan 2016 20:26
Lentil Soup with Sausage and [Greens]from the Smitten Kitchen recipe blogINGREDIENTS METHOD Add the onion, celery, carrots, first two garlic cloves, a pinch of salt, and if you like your soup spicy, a pinch of red pepper flakes. Cook with the sausage until the vegetables soften a bit, another 5 minutes. Add the lentils, bay leaves, tomatoes, water (6 cups is, conveniently, a little less than 2 empty 28-ounce cans, so you can get any tomato pulp you missed), more salt and black pepper to taste. Bring to a simmer and allow to cook until the lentils are tender, about 40 minutes. When the lentils are cooked, add the [greens] and cook until the leaves are tender, just a few minutes more. Discard the bay leaves. To finish, divide soup among bowls, then add the remaining 1/4 cup olive oil and 2 garlic cloves to a small skillet and heat over medium until the garlic softens and hisses. Drizzle this over soup bowls, and top with fresh Romano, passing more at the table. Leftovers will keep for several days in the fridge. |
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