Lentil Soup with Italian Sausage and Escarole

Ingredients

• 1 and 2/3 cups lentils, rinsed well
• 5 cups water
• 3.5 cups chicken stock
• 2 bay leaves
• 4 garlic cloves, chopped
  
• 2 tbsp olive oil
• 1 lb sweet Italian sausage links, cut into 1" pieces
• 1 medium onion, finely chopped
• 2 medium carrots, finely chopped
• 2 celery ribs, finely chopped
• 2 tbsp tomato paste
• 1/2 lb escarole, rinsed and chopped (4 cups)
• 1-2 tbsp red-wine vinegar

Simmer lentils, water, stock, bay leaves, and half of the garlic in soup pot, uncovered, for 12 minutes.
Meanwhile, heat oil in a pot of medium-high heat until it simmers. Add sausage and brown for 7 minutes. With a slotted spoon, transfer sausage to another vessel. Keep the sausage oil in the pan.
Reduce heat to medium and add carrots, onion, celery, remaining garlic, salt, pepper, and cook until softened, about 5 minutes.
Stir in tomato paste and cook for 2 minutes.
Add sausage and lentils and cook for 3-5 minutes, until lentils are tender.
Stir in escarole and cook until tender, about 3 minutes. Stir in vinegar.

Thoughts: Delicious. The sausage was absolutely fantastic. I think we actually cooked it with some Marsala wine. But I can't remember. Meh. When you make this recipe, you might as well throw some in there anyway. There's no reason not to add alcohol to any dish you make.
Anyway, this was fantastic. I might even add more sausage.

Disaster Index: 2/10