This soup has a lot of great things going for it. First, it is packed with protein and (thanks to some delicious chicken sausage) it is low in fat. Second it is super high in fiber and third it is inexpensive to make. So what’s not to love? If you ask my daughter, it’s the mushrooms, so we’ve listed them as optional in case you have mushroom haters in your house, too. This is one of those soups that came together at the last minute–a little of this, a little of that. Adjust the vegetables and seasonings based on what you have handy. Carrots would be great and so would tomatoes!
Lentil Kale Soup with Sausage (makes 6 servings)
- 1 lb. Italian sausage (we used chicken with sun dried tomatoes)
- 1 organic, yellow onion, peeled and diced
- 3 cloves garlic, peeled and minced
- 1 package baby Portabello mushrooms, sliced
- Kosher or sea salt and black pepper, to taste
- 1 tablespoon Italian seasoning
- 1 small bunch organic kale, washed, stemmed and chopped
- 4 cups vegetable stock
- 1 1/2 cups organic small, whole lentils
- In a Dutch oven, brown the sausages whole over medium heat and cook through, about 15 minutes. Remove sausages to a bowl and set aside.
- Save 2 tablespoons of the sausage drippings (use grape seed or olive oil if you need to).
- Heat oil over medium low and add onions. Stir well and cook until onions are translucent, about 3 minutes.
- Add garlic, stir and cook 1 minute.
- Add the mushrooms, salt, pepper and Italian seasoning and stir. Cook another 3-4 minutes.
- Add the kale and cook an additional 3 minutes. Cut the sausages into bite sized pieces.
- Add the vegetable stock and sausage pieces. Stir well to combine and simmer over low for 1 hour. Lentils should be very tender.
- Serve immediately with a salad or with some crusty bread!