Sausage, Lentil, and Kale Soup

by Hilary Gauntt on February 27, 2017

Here’s a hearty soup for cold February evenings. Real Simple Magazine published it back in October as one of their Easy Dinners, and it took me this long to try it. Thanks Doreen for sending it along! Everything you need for a savory supper all in one bowl; sausage, lentils, tomatoes, and onions simmer in chicken broth with baby kale stirred in at serving time. Add a fresh baguette and sit by the fire!

1 lb. sweet Italian sausage, casings removed

1 cup chopped onion

2 garlic cloves, chopped

4 cups chicken stock

2 cups dried red lentils, rinsed

1 28-oz. can whole peeled tomatoes, drained

1 tsp. kosher salt

1/2 tsp. black pepper

5 cups loosely packed baby kale leaves

Baguette, for serving

Cook the sausage in a Dutch oven over medium-high heat, stirring often, until the meat crumbles and begins to brown, about 4 minutes. Add the onion and garlic and cook until the onion softens and the sausage is browned all over, about 4 more minutes.

Add the stock, stirring and scraping to loosen any browned bits from the bottom of the Dutch oven. Add the lentils, tomatoes, salt, and pepper and bring to a boil. Reduce heat to medium-low and simmer until the lentils have softened, 20 to 25 minutes.

Stir in the kale and cook, stirring constantly, until softened, about 1 minute. Serve with the baguette. Serves 4.

Note: Unless you are going to serve it all, I would place the kale in each bowl and stir the soup into it. This way any soup left could be reheated and fresh kale added then. I added the tomatoes with their juices as lentil soup will thicken, and roughly chopped the tomatoes.

lentil soup

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