There’s nothing like a delicious soup! And while there are plenty of delicious options available in cans, cartons and so forth at your local supermarket, making soup from scratch is such a better option and best of all…. the leftovers! I had this soup for lunch over the course of a week and by end of the week it was even better than the first day I had it.
I began by cooking a 1lb. of sweet Italian sausage meat in my Dutch oven over medium-high heat until it was beginning to brown. If you can find sausage meat in ground form as opposed to actual sausages it will save you some time and just make things easier so you don’t have to remove the meat from the casings. I then added in chopped onion and garlic and continued cooking everything until the onions were soften and the sausage was completed cooked.
Next, I added in chicken stock, stirring and scraping to loosen any browned bits from the bottom of the pot. I then added in lentils, whole peeled tomatoes, salt and pepper and brought the whole thing to a boil. I then reduced the heat to medium-low and simmered the soup until the lentils had softened. As the soup simmered the tomatoes began to break down as well.
And finally I added in baby kale leaves, stirring the soup constantly until the leaves had softened.
Sausage, Lentil and Kale Soup
Ingredients:
1 lb. sweet Italian sausage meat*
1 cup chopped onion
2 garlic cloves, chopped
4 cups chicken stock
2 cups dried red lentils, rinsed
1 28oz. can whole peeled tomatoes, drained
1 teaspoon Kosher salt
1/2 teaspoon black pepper
5 cups loosely packed baby kale leaves
*If using sausages remove casings
Directions:
Cook the sausage in a Dutch oven (or your preferred pot for making soup) over medium-high heat, stirring often, until the meat crumbles and begins to brown. Add in the onion and garlic and continue cooking until the meat is cooked through and the onions have soften.
Add the stock, stirring and scraping the bottom of the pot to loosen any browned bits. Add the lentils, tomatoes, salt and pepper and bring to boil. Reduce the heat to medium-low and simmer until the lentils have softened.
Stir in the kale and cook, continue stirring until softened.
Recipe from Real Simple Magazine
Bead Yarn & Spatula 