Lentil with Escarole and Sausage Soup

Lentil with Escarole and Sausage Soup
Total Time

45 min.

Serving & Size

8 oz / 250 mL

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

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

Ingredients Metric Imperial
Campbell’s Beef Consomme, condensed can
1 L
4 cups
Water 1 L 4 cups
Lentils, drained, rinsed well 375 mL 1 1/2 cups
Bay leaf 1
Olive oil 30 mL 2 tbsp
Italian sausage links, cut into ½ inch (1.2 cm) pieces 340 g 3/4 lb
Onion, finely chopped 125 mL 1/2 cup
Carrots, finely chopped 250 mL 1 cup
Celery ribs, finely chopped 250 mL 1 cup
Garlic cloves, finely chopped 3
Pepper 5 mL 1 tsp
Tomato paste 30 mL 2 tbsp
Escarole, chopped, packed* 500 mL 2 cups
Red-wine vinegar 15 mL 1 tbsp
1. Combine Campbell's Beef Consommé and water in a large stockpot. Add lentils and bay leaf. Simmer uncovered for 12 minutes.
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.
3. Reduce heat to medium and sauté onion, carrots, celery, garlic, and pepper, stirring occasionally, until softened, about 5 minutes.
4. Stir in tomato paste and cook, stirring for 2 minutes.

5. Add sausage and other ingredients to broth and lentil mixture
6. Add escarole and cook until tender, about 3 minutes.
7. Stir in vinegar to taste. Discard bay leaf.

Recipe Tip

  1. Garnish: chopped escarole (or chopped kale, if using kale)

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