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Lentil Soup with Italian Sausage and Escarole

yield: 7 total time: 45 minutes
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Ingredients

  • 1 2/3 cups lentils 11 ounces, rinsed well
  • 5 cups water
  • 3 1/2 cups reduced sodium chicken broth
  • 1 California bay leaf Turkish or 1/2
  • 4 garlic cloves finely chopped, divided
  • 2 tablespoons extra-virgin olive oil
  • 1 pound sweet italian sausage links, cut into 1-inch pieces
  • 1 onion medium, finely chopped
  • 2 carrots medium, finely chopped
  • 2 celery ribs finely chopped
  • 2 tablespoons tomato paste
  • 1/2 pound escarole chopped, 4 cups packed
  • 2 tablespoons red wine vinegar

Nutrition

  • Calories : 230 calories
  • Carbohydrate : 33 grams
  • Fat : 4.5 grams
  • Fiber : 16 grams
  • Protein : 14 grams
  • SaturatedFat : 0.5 grams
  • Sodium : 350 milligrams
  • Sugar : 3 grams
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