| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Italian |
Seattle tim, Soups & ste |
6 |
Servings |
INGREDIENTS
| 4 |
|
Turkey Italian-style |
|
|
sausages hot or mild 1 |
| 1 |
T |
Olive oil, finely |
| 1 |
|
Onion chopped |
| 1 |
|
Clove garlic, minced |
| 1 |
|
Carrot, finely chopped |
| 1 |
c |
Lentils |
| 1 |
|
15 oz chicken broth |
| 4 |
c |
Water |
| 1 |
|
15 oz stewed tomatoes |
|
|
undrained |
| 1/2 |
t |
Dried thyme, crushed |
| 1 |
t |
Dried rosemary, crushed |
| 4 |
|
Red potatoes, 1/2 inch |
|
|
pieces |
| 2 |
c |
Kale or collards, chopped |
INSTRUCTIONS
Put the sausages in a soup pan with the olive oil; brown on all sides
over medium heat. Cover the pan and cook, turning occasionally, about
10 minutes, or until cooked through. Pierce the sausages and let them
drain a bit in the pan, then remove and set aside. When cool enough to
handle, cut into thin slices. Put the onion, garlic and carrot into
the pan and reduce the heat to medium-low. Cook 10 minutes, stirring
often. Add the lentils, broth, water, tomatoes, thyme and rosemary.
Bring to a boil, reduce the heat, cover and simmer 10 minutes. Add the
potatoes and continue cooking the soup, covered, 20 minutes. Stir
occasionally. Stir in the sausage and greens. Cook, uncovered, 10
minutes. NOTES : Developed by CeCe Sullivan of The Seattle Times food
staff. MC formatted 2/25/97 by MsRooby@sprintmail.com Recipe by:
Seattle Times 1/8/97 Posted to MC-Recipe Digest V1 #956 by Nancy
Berry <nlberry@prodigy.net> on Dec 13, 1997
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