Sausage, Lentil, and Kale Soup
This rustic, savory soup is sure to satisfy.
Prep: 15 minutes
Total: 50 minutes
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
main dish
soup
untried
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
- 2 teaspoons extra-virgin olive oil
- 8 ounce sweet italian sausage casings removed
- 2 ribs celery (with leafy tops), thinly sliced
- 1 medium yellow onion diced medium
- 1/2 cup dried lentils
- 6 cup low-sodium chicken broth
- 1 bunch kale (about 1/2 pound) preferably tuscan, stems removed, torn i
- salt and pepper and pepper
- 2 teaspoons red-wine vinegar
- Carbohydrate 17.8387825335243 g
- Cholesterol 28.7275167413333 mg
- Fat 18.31590744004 g
- Fiber 6.88833334525426 g
- Protein 14.8662382778875 g
- Saturated Fat 5.19491333644743 g
- Serving Size 1 1 Serving (369g)
- Sodium 883.609462925509 mg
- Sugar 10.95044918827 g
- Trans Fat 1.03074092008157 g
- Calories 293 calories
1.In a large Dutch oven or heavy pot, heat oil over medium-high. Add sausage and cook, breaking up meat with a wooden spoon, until golden brown, about 5 minutes. Add celery and onion and cook until softened, about 5 minutes. Add lentils, broth, and 1/2 cup water and bring to a boil. Reduce to a rapid simmer, partially cover, and cook until lentils and vegetables are tender, 25 minutes. 2.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, stir in vinegar, and season with salt and pepper.
