courtesy of Gourmet Magazine, Maggie Ruggiero

Nuggets of sausage give a little meatball action to this hearty, no-fuss soup chock-full of healthy escarole and lentils.



Ingredients
1 2/3 cups lentils (11 ounces), rinsed well
5 cups water
3 1/2 cups reduced-sodium chicken broth
1 Turkish or 1/2 California bay leaf
4 garlic cloves, finely chopped, divided
2 tablespoons extra-virgin olive oil
1 pound sweet Italian sausage links, cut into 1-inch pieces
1 medium onion, finely chopped
2 medium carrots, finely chopped
2 celery ribs, finely chopped
2 tablespoons tomato paste
1/2 pound escarole, chopped (4 cups packed)
1 to 2 tablespoons red-wine vinegar

Method

1. Simmer lentils, water, broth, bay leaf, and half of garlic in a 4-quart pot, uncovered, 12 minutes.
2. Meanwhile, heat oil in a wide heavy 5- to 6-quart pot over medium-high heat until it shimmers. Brown sausage, about 7 minutes. Transfer sausage with a slotted spoon to a bowl.
3. Reduce heat to medium and cook onion, carrots, celery, remaining garlic, 1 teaspoon salt, and 1/2 teaspoon pepper, stirring occasionally, until softened, about 5 minutes. Stir in tomato paste and cook, stirring, 2 minutes. Add sausage and lentils with cooking liquid and simmer, uncovered, until lentils are tender, 3 to 5 minutes.
4. Stir in escarole and cook until tender, about 3 minutes. Stir in vinegar to taste and season with salt and pepper. Discard bay leaf.