March 20, 2017
1 – cup dried lentils, rehydrated by soaking overnight or for 8 hours in a medium pot
2 – tbls. olive oil
1 – package hot Italian sausage links, meat removed from casings
½ – yellow onion, diced
2 – carrots, diced
3 – cloves of garlic, minced
2 – red potatoes, diced
1 – 16 oz package of kale, any style
1 – 32 oz carton of unsalted chicken or vegetable broth
1 – cup water
Salt and pepper to taste
Heat the oil over medium heat in a large pot or dutch oven. Add Italian sausage and cook, breaking up into small bites. After meat starts to brown, add in onion and carrots, sautéing to add both color and make tender. Add garlic and potatoes and continue to sauté adding a few grinds of fresh black pepper. Add kale and stock stirring to incorporate. Add lentils and water and bring to a boil. Once boiling, reduce heat to a simmer and cover. Cook until lentils and vegetables are tender, but not mushy, about 20 minutes. Salt and pepper to taste. Serve with a shake or sprinkle of grated parmesan on top.
The sausage should have enough salt, but ensure to salt and pepper to taste. I prefer unsalted stock to allow for custom salt flavor. You can use chicken or vegetable stock, but water can be used in a pinch. Regular Italian sausage can also be used, if spice is a concern. Red pepper flake can also be added to increase heat.
My own recipe creation.
Italian Sausage, Kale, Lentils, Sausage, Soup,