Sausage, Kale and Lentil Soup

Ingredients

• 2 teaspoons extra-virgin olive oil
• 8 oz sweet Italian sausage, casings removed
• 1 medium yellow onion, diced
• 1 large carrot, peeled and thinly sliced
• 6 cups low-sodium chicken broth
• 1/2 cup brown lentils
• 1 bunch of kale, stems removed and torn into bite-size pieces
• Black ground pepper
• 2 teaspoons red-wine vinegar

Directions

1. In a large stock pot, heat oil over medium heat, add sausage and cook, breaking up the meat. Cook until golden brown about 5 minutes. 
2. Add carrot, onion and cook until soften, about 5 minutes. 
3. Add lentils, broth and ½ cup of water and bring to a boil. Reduce heat to a rapid summer, partially cover, and cook until lentils and vegetables are tender, 25 minutes.
4. Add kale and season with black pepper. Return soup to a rapid simmer and cover. Cook until kale wilts, about 5 minutes. 
5. Remove soup from heat and stir in vinegar.

Enjoy!

Shannon RD

Registered Dietitian