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Lentil with Escarole and Sausage Soup

Made With:


Classique Consommé

Un bouillon de bœuf maison qui se déguste aussi bien seul que dans une recette.

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*Optional: Substitute chopped kale instead of escarole

Total Time

45 min.

Serving & Size

8 oz / 250 mL

This hearty, easy to execute soup is brimming with on-trend ingredients such as escarole and lentils.

Nutrition Facts

Nutrition Facts

Serving Size
Amount Per Serving
% Daily Value
Total Fat g
Saturated Fat g
Cholesterol mg
Sodium mg
Total Carbohydrate mg
Dietary Fiber g
Protein g
Vitamin A %
Vitamin C %
Calcium %
Iron %

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Step 2
Profit Per Meal

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Step 3
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Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
Campbell’s Beef Consomme, condensed can 4 cups L
Water 4 cups L
Lentils, drained, rinsed well 1 cups 375  mL
Bay leaf 1
1. Combine Campbell's Beef Consommé and water in a large stockpot. Add lentils and bay leaf. Simmer uncovered for 12 minutes.
Weight Measure
Olive oil 2 tbsp 30  mL
Italian sausage links, cut into ½ inch (1.2 cm) pieces 3 lb 340  g
2. Meanwhile, heat oil in a large stockpot over medium-high heat. Brown sausage, about 7 minutes. Transfer sausage with a slotted spoon to a bowl.
Weight Measure
Onion, finely chopped 1 cup 125  mL
Carrots, finely chopped 1 cup 250  mL
Celery ribs, finely chopped 1 cup 250  mL
Garlic cloves, finely chopped 3
Pepper 1 tsp mL
3. Reduce heat to medium and sauté onion, carrots, celery, garlic, and pepper, stirring occasionally, until softened, about 5 minutes.
Weight Measure
Tomato paste 2 tbsp 30  mL
4. Stir in tomato paste and cook, stirring for 2 minutes.

5. Add sausage and other ingredients to broth and lentil mixture
Weight Measure
Escarole, chopped, packed* 2 cups 500  mL
6. Add escarole and cook until tender, about 3 minutes.
Weight Measure
Red-wine vinegar 1 tbsp 15  mL
7. Stir in vinegar to taste. Discard bay leaf.
Garnish: chopped escarole (or chopped kale, if using kale)


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