Lentil soup with sausages and cabbage
Votes: 4
Time: 2 hours 15 minutes
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Rachael Ray mixes kale with a soup base made from sausage, carrots, and potatoes, then adds a splash of white wine for flavor, and finally, lentils.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 tbsp. extra virgin olive oil
- 450 g hot sausages for frying without shells
- 1 chopped onion
- 2 stalks celery, chopped (save the leafy part)
- 1 large carrot, peeled and chopped
- 1 large potato, peeled and diced into small cubes
- 1 Fresno or Holland chili pepper, finely chopped (or thinly sliced)
- 2 sprigs fresh rosemary (leaves plucked and finely chopped)
- 2 large cloves of garlic, sliced or diced
- 1/2 tbsp ground cumin
- Coarse salt and freshly ground black pepper
- 1 bunch finely shredded Tuscan or black kale
- 1/4 cup tomato paste
- 1 cup white wine
- Freshly grated nutmeg
- 1 and 3/4 cups lentils
- 4 cups chicken broth
- 2 tbsp of water
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Recipes with similar ingredients: kupaty (fried sausages), minced pork, onions, celery, carrot, potato, chili pepper, rosemary, garlic, cumin, kale, tomato paste, white wine, nutmeg, lentils
Cooking the dish according to the recipe:
- Heat 1 tablespoon of olive oil in a soup pot or large Dutch oven. Add the sausage meat, breaking it into pieces, and cook until golden brown. Add the onion, celery, carrots, potatoes, chili pepper, rosemary, garlic, cumin, salt, and pepper and cook until softened, 8-10 minutes.
- Season the kale leaves with a little grated nutmeg and add them to the pan with the vegetables. Cook until the leaves are slightly wilted. Add the tomato paste and cook, stirring, for 30 seconds, then add the white wine. Cook until the liquid has reduced by half, then add the lentils, broth, and water. Bring to a boil, reduce the heat, and simmer until the lentils are tender, about 35 minutes. Serve immediately or cool, refrigerate, and reheat before serving. Garnish the soup with chopped celery.
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