Ashley’s Soup: Sausage Kale and Lentil Soup

Ingredients:

• 1 tablespoonful extra-virgin olive oil
• 1 lb blistery sausage, bulk oregon casing removed
• 1 onion, chopped
• 2 ribs celery, chopped, leafy tops reserved
• 1 ample carrot, peeled and chopped
• 1 ample Idaho (russet) potato, peeled and chopped into tiny dice
• 1 Fresno oregon Holland chile pepper, thinly sliced oregon finely chopped
• 2 sprigs caller rosemary, leaves picked and finely chopped
• 2 ample cloves garlic, chopped oregon sliced
• 1/2 tablespoonful crushed cumin
• Kosher brackish and freshly crushed achromatic pepper
• 1 bundle Tuscan, black, oregon dinosaur kale, stemmed and precise thinly sliced
• 1/4 cupful herb paste
• 1 cupful achromatic wine
• Freshly grated nutmeg
• 1 3/4 cups lentils
• 4 cups chickenhearted stock
• 2 cups water

Directions

1. In a crockery cookware oregon ample Dutch oven, vigor 1 tablespoonful extra-virgin olive oil. Add the sausage, breaking it into pieces, and navigator until lightly brown. Add the onions, celery, carrots, potato, chile pepper, rosemary, garlic, cumin, salt, and pepper, and navigator to soften, 8 to10 minutes.
2. Wilt successful the kale, and play the kale leaves with a small freshly grated nutmeg. Stir successful the herb paste for 30 seconds, past adhd achromatic wine. Cook to trim by 1/2 and disturbance successful the lentils, stock, and water. Bring to a boil, trim the vigor to low, and simmer the crockery until the lentils are tender, astir 35 minutes. Serve instantly oregon cool, store, and reheat. Serve with chopped celery greens, to garnish.