I needed to make dinner around breakfast time because I was going to be out all day long. This recipe is easy, good and perfect as the nights get colder. Also, I could cook it in the morning and let the soup sit (no heat) on the stove all day and just warm it up when I got home.
2 cups lentils ( I used the French lentils), rinsed in a strainer
4 1/2 cups water
2 cups chicken broth
2 bay leaves
1/2 lb. Italian sweet sausage cut into pieces
1/2 lb. chorizo cut into pieces
1 Vidallia onion finely chopped
2 medium carrots, finely chopped
2 celery ribs (including the tops) finely chopped
2 tbsp tomato paste
4 cups (really packed down) escarole chopped
2 tbsp red wine vinegar
Simmer the lentils in a large pot with the water, broth and bay leaves uncovered for about 10 minutes. Bring to a boil first, then simmer.
In another pot (one that is eventually going to hold all the soup), put in 2 tbsp olive oil. Once the oil is hot add the sausages. Once the sausages start to brown, then add in the chorizo. Keep this going on a medium heat until everything gets crispy. If you want, you could just do a one lb of chorizo or just one lb of sweet sausage or spicy sausage. Either would be good.
Reduce the heat and add the onions, carrots, celery and 1 tsp. kosher salt and 1/2 tsp fresh grated pepper ( i just tossed this in with out measuring). Stirring occasionally until the mixture has softened. About 5 minutes. Then add the tomato paste and let that cook, still stirring for about 2 more minutes.
Now add the lentils and the liquid into this pot. Let this continue to simmer with everything combined about another 5 minutes. Then add the escarole and cook for about 3 minutes. Stir in the vinegar for taste and season with salt and pepper.
Serve with bread or croutons.