Lentil, Kale & Sausage Soup
Author: Recipe courtesy of Chatelaine, Feb 2011.
- 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
- Heat a large, wide saucepan over medium.
- Add oil, then sausages. Turn sausages occasionally until they lose their pink colour, 4 to 6 minutes. Remove to a plate.
- Add onion, leek, carrots and garlic to pan. Cook until onion starts to soften, about 3 min.
- Meanwhile, thinly slice sausages.
- Stir in tomato paste, coriander (I waited until the end, using fresh), salt and sausages, including any juices.
- Continue to cook, stirring frequently, until flavour develops, 5 more min.
- Pour in 4 cups of water. Bring to a boil.
- Stir in kale and reduce heat to medium. Cover and gently boil, stirring occasionally, until kale is tender, 5 to 7 min.
- Stir in lentils.
- If soup is too thick, stir in more water.
- Ladle soup into bowls.
- Sprinkle with Parmesan.
- Serve immediately.
Recipe by Dulcet Devotion at https://dulcetdevotion.com/2011/11/29/eat-your-greens/
3.5.3251