Friday, December 7, 2012
Sausage, Lentil & Kale Soup
This is one of my favorite ways to eat kale, and it's pretty inexpensive to make. The kiddos really like the sausage, but pick past the kale. Oh well. This soup is really good and the kale adds a great texture. Savory and earthy and yummy all in one.
Sausage, Lentil and Kale Soup
recipe adapted from Dec 2009 issue Everyday Food
2 teaspoons olive oil
8 ounces sweet Italian sausage, casings removed
2 celery stalks, thinly sliced
1 medium yellow onion, diced
1/2 cup dried lentils
6 cups chicken stock (I used homemade turkey stock)
1/2 cup water
1 bunch (about 1/2 pound) kale, stems removed, torn into bite-sized pieces
salt and pepper
2 teaspoons red wine vinegar
In a large pot, heat oil over medium high. Add sausage and brown, breaking into pieces. Add celery and onion and cook until softened, about 5 minutes. Add lentils, broth, and water and bring to a boil. Reduce heat to a simmer and cook until lentils are tender, about 25 minutes.
Add kale and season with salt. Return soup to a rapid simmer, cover and cook until kale wilts, about 5 minutes. Remove soup from heat and stir in vinegar. Season with salt and pepper to taste.