Sausage, Lentil and Greens Soup

Serves: 8 to 10

Your rating: None (14 votes)

These ingredients are:
corn-free iconCorn-free egg-free iconEgg-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free

Ingredients

Preparation

Heat a Dutch oven or large soup pot and add olive oil to cover the bottom. Add garlic and sauté until it just starts to turn golden, then add onions and sauté until translucent. Add sausage pieces and brown lightly.

Stir in celery and lentils and stir for a few seconds. Add stock and bring to a boil. Lower heat, cover and simmer 20 to 30 minutes until lentils are cooked, but still firm to the bite.

Add tomatoes and greens and simmer until greens are tender. Add salt and pepper to taste. Serve with grated Pecorino Romano cheese and a splash of lemon juice.

This soup freezes well.

Recipe by Marie Donadio, PCC Cooks instructor

Source: Sound Consumer January 2009

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More about: collard greens, greens, kale, lentils, sausage

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Hits the spot on a cold night

Especially good with the cheese she calls for. Adds a nice depth.

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