Lentil Soup With Italian Sausage And Escarole

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

1. Simmer lentils, water, broth, bay leaf, and half of garlic in a 4-quart pot, uncovered, 12 minutes.
2. Meanwhile, heat oil in a wide heavy 5- to 6-quart pot over medium-high heat until it shimmers. Brown sausage, about 7 minutes. Transfer sausage with a slotted spoon to a bowl.
3. Reduce heat to medium and cook onion, carrots, celery, remaining garlic, 1 teaspoon salt, and 1/2 teaspoon pepper, stirring occasionally, until softened, about 5 minutes. Stir in tomato paste and cook, stirring, 2 minutes. Add sausage and lentils with cooking liquid and simmer, uncovered, until lentils are tender, 3 to 5 minutes.
4. Stir in escarole and cook until tender, about 3 minutes. Stir in vinegar to taste and season with salt and pepper. Discard bay leaf.

lentils, water, chicken broth, turkish, garlic, extravirgin olive oil, sausage links, onion, carrots, celery, tomato paste, redwine vinegar, accompaniment

Taken from www.epicurious.com/recipes/food/views/lentil-soup-with-italian-sausage-and-escarole-350257 (may not work)