Lentil, kale, and sausage soup from Epicurious by Gourmet

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Notes about this recipe

  • Recipe Notes

    Can substitute red wine vinegar for balsamic.

  • Laura on January 03, 2015

    I've made this several times over the past few years, but always with significant modifications. The original amount of the finished soup (3 cups) was ridiculously small, so I quadruple the recipe and add 3 sliced carrots and 2 sliced celery stalks which I saute with the onions and garlic; I also add 2 14-oz cans of diced tomatoes with juices and use all chicken broth instead of half water. I simmer longer than called for after adding the kale. With these changes we really enjoy the soup. The vinegar is really important in enhancing the flavor.

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