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olive oil Italian sausages onion carrots garlic tomato paste ground coriander salt kale Parmesan cheese
Viewed: 28 - Published at: 6 years agoIngredients
- 2 tablespoons olive oil
- 2 Italian sausages
- 1 large onion, finely chopped
- 1 leek, sliced (white part only)
- 2 carrots, diced
- 2 garlic cloves, minced
- 1 (156 ml) can tomato paste
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 8 cups kale, chopped about 1 small bunch
- 1 (540 ml) can lentils, rinsed and drained
- parmesan cheese, grated (optional)
Method
- Heat a large, wide saucepan over medium heat.
- Add oil, then sausages.
- Turn sausages occasionally until they lose their pink colour, 4 to 6 minutes.
- Remove to a plate.
- Add onion, leek, carrots and garlic to pan.
- Cook until onion starts to soften, about 3 minutes.
- meanwhile, thinly slice sausages.
- Stir in tomato paste, coriander, salt, sausages and any juices.
- Continue to cook, stirring frequently, until flavour develops, 5 more minutes.
- Pour in 4 cups water.
- Bring to a boil.
- Stir in kale and reduce heat to medium.
- Cover and gently boil, stirring occasionally, until kale is tender, 5 to 7 minutes.
- Stir in lentils.
- If soup is too thick, stir in more water.
- Ladle soup into bowls.
- Sprinkle with parmesan.
- Serve immediately.
