Lentil Soup with Sausages and Cabbage

Rachel Ray mixes kale kale with soup base, cooked from sausages for frying, carrots and potatoes, then adds a little white wine for taste, and, at the end чечевицу. Time: 2 час. 15 min Difficulty: easy Portions: 4 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.

Ingredients for the recipe:

• 1 tbsp. l extra virgin olive oil
• 450 gr sharp sausages for frying without shells
• 1 chopped onion
• 2 chopped celery stalks (save leaf part)
• 1 large peeled and chopped carrot
• 1 large peeled and diced into small cubes potato
• 1 finely chopped chili pepper Fresno or Holland (you can cut into thin slices)
• 2 sprigs of fresh rosemary (chop and chop finely leaves)
• 2 sliced or sliced large cloves of garlic
• 1/2 tbsp. l ground cumin
• Coarse salt and freshly ground black pepper
• 1 bunch of finely chopped Tuscan or black cabbage kale
• 1/4 Art. tomato paste
• 1 tbsp. white wine
• Freshly Grated Nutmeg
• 1 and 3/4 Art. lentils
• 4 tbsp. chicken broth
• 2 tbsp. water

Recipes with similar ingredients: kupat (sausages for frying), minced meat pork, onions, celery, carrots, potatoes, chili peppers, rosemary, garlic, cumin, kale, tomato paste, white wine, nutmeg, lentils

Recipe preparation:

1. Heat 1 tbsp in a soup pot or large roasting pan. l olive oil. Add the sausage stuffing, breaking it into pieces, and fry until golden brown. Add onions, celery, carrots, potatoes, chili peppers, rosemary, garlic, cumin, salt and pepper and cook until soft for 8-10 minutes.
2. Season the cabbage leaves with a little grated nutmeg and add to the pan to the vegetables, cook until until the leaves are slightly faded. Add tomato paste and cook, stirring 30 seconds, then add white wine. Cook until the liquid has evaporated by half, and add the lentils, broth and water. Bring to a boil, reduce heat and simmer soup until lentils will not become soft, about 35 minutes. Serve immediately or cool, store in the refrigerator and preheat before serving. Garnish the soup with chopped celery.