Lentil, Kale & Sausage Soup
 
Prep time
Cook time
Total time
 
Author:
Ingredients
  • 2 tbsp olive oil
  • 2 Italian Sausages (I used mild Chorizo as it's all that was available)
  • 1 large onion, finely chopped
  • 1 leek (white part only), sliced
  • 3 carrots, diced
  • 2 garlic cloves, minced
  • 156-mL can tomato paste
  • 1 tsp ground coriander (I used about ¼ cup fresh coriander)
  • 1 tsp salt
  • 8 cups chopped kale leaves, about 1 small bunch
  • 540-mL can lentils, rinsed and drained
  • grated parmesan cheese (optional)  Cheese is never optional in my book, but do as you wish
  • 4 cups water
Instructions
  1. Heat a large, wide saucepan over medium.
  2. Add oil, then sausages. Turn sausages occasionally until they lose their pink colour, 4 to 6 minutes. Remove to a plate.
  3. Add onion, leek, carrots and garlic to pan. Cook until onion starts to soften, about 3 min.
  4. Meanwhile, thinly slice sausages.
  5. Stir in tomato paste, coriander (I waited until the end, using fresh), salt and sausages, including any juices.
  6. Continue to cook, stirring frequently, until flavour develops, 5 more min.
  7. Pour in 4 cups of water. Bring to a boil.
  8. Stir in kale and reduce heat to medium. Cover and gently boil, stirring occasionally, until kale is tender, 5 to 7 min.
  9. Stir in lentils.
  10. If soup is too thick, stir in more water.
  11. Ladle soup into bowls.
  12. Sprinkle with Parmesan.
  13. Serve immediately.
Recipe by Dulcet Devotion at https://dulcetdevotion.com/2011/11/29/eat-your-greens/