Lentil Sausage and Kale Soup
By Amy Roloff
Amy Roloff’s Little Kitchen
2 cups of Lentils
1 large onion, chopped
3 large carrots, chopped
3 stalks of celery, chopped
3 Tbsp of Olive Oil
1 ½ pounds of bulk Italian sausage, or
1 pound of Kielbasa, cut in thick slices or
Italian sausage, casting removed and sliced
Salt and Ground Pepper
3 large cloves of garlic, minced
2 Bay leafs
1 ½ Tbsp Thyme
1 tsp cumin
1 tsp rosemary
8 cups of good Chicken Broth
2 Tbsp tomato paste
4 cups of Kale, without stems
½ cup chopped Parsley
Shaved Parmesan Cheese
Optional: ¼ cup Red Wine or 2 Tbsp Red Wine Vinegar
In a medium size bowl add lentils and 2 cups of boiling water. Let sit for about 20 minutes and drain any water that is left over. Note: I like this step because it begins to get the lentils ready and softens them up just a tad before adding to the soup.
Tear Kale from their stem and into bite size pieces. Place in a bowl and drizzle with olive oil and sprinkle salt and gently mix kale.
If not done already, chopped the vegetables. In large medium stock pot heat up 1 tbsp of olive oil and sauté onions, carrots and celery, salt and ground pepper for
about 10 minutes til just tender. Add in 1 Tbsp Olive Oil (if needed), sausage, breaking up into bite size pieces, garlic and seasonings – thyme, rosemary, bay leaf, cumin and cook for another 10 minutes or longer til sausage is cooked through.
Add the Chicken broth, tomato paste and the drained lentils. Bring to a boil and then reduce the heat to a simmer cook for about 1 hour til lentils are cooked through and tender. Add kale and cook for another 10 minutes or so.
Add salt and ground pepper or other seasonings if needed.
Serve in bowls sprinkled with parsley and shaved Parmesan cheese.
Enjoy gathering around the table.