| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Italian |
Seattle tim, Soups & ste |
6 |
Servings |
INGREDIENTS
| 4 |
|
Turkey Italian-style sausages; hot or mild 1 |
| 1 |
tb |
Olive oil; finely |
| 1 |
md |
Onion chopped |
| 1 |
|
Clove garlic; minced |
| 1 |
lg |
Carrot; finely chopped |
| 1 |
c |
Lentils |
| 1 |
cn |
(15 oz) chicken broth |
| 4 |
c |
Water |
| 1 |
cn |
(15 oz) stewed tomatoes; undrained |
| 1/2 |
ts |
Dried thyme; crushed |
| 1 |
ts |
Dried rosemary; crushed |
| 4 |
sm |
Red potatoes; 1/2 inch pieces |
| 2 |
c |
Kale or collards; chopped |
INSTRUCTIONS
1. 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.
2. 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.
3. Add the potatoes and continue cooking the soup, covered, 20 minutes.
Stir occasionally.
4. 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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