Lentil, Kale & Sausage Soup

2 tsp EVOO
8 oz Sweet Italian Sausage (casing removed)
2 ea Celery Stalks (thinly sliced)
1 ea Yellow Onion (diced)
½ cup Lentils
6 cup Chicken Broth
1 bu Kale (tuscan, stem removed, torn into pieces)
Salt & Pepper
Red Wine Vinegar (to taste)

In a large Dutch oven or heavy pot, heat the oil over medium high heat. Add
the sausage and cook for about 5 minutes, breaking up into small pieces with
a wooden spoon and browning. Add celery & onion and cook until softened,
about 5 minutes. Add lentils, broth & ½ cup water, bring to a boil. Reduce
to a rapid simmer, partially cover & cook until lentils & veggies are tender
about 25 minutes.

Add kale, season with salt & pepper, and return to a rapid simmer. Cover &
cook until kale wilts, about 5 minutes. Remove soup from heat and stir in
vinegar. Adjust seasonings as needed & serve.

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