Tuesday, October 23, 2012

Delicious Lentil Kale Soup

1 lb. mild or spicy Italian sausage, casings removed
2 Tbs. olive oil
1 3/4 cups lentils (any variety will work, but I used red lentils)
1 lrg. Russet potato, peeled and diced
1 lrg. onion, chopped
1 lrg. carrot, peeled and diced
2 stalks celery, diced
2 Tbs. Penzey's 33rd and Galena spice blend or blend together 1 tsp. each black pepper and paprika, 1/2 tsp. each nutmeg and sage, 1/4 tsp. each cayenne pepper and basil.
1 tsp. cumin
2 tsp. salt (less if using regular broth or bouillon)
2 lrg cloves garlic, pressed or finely minced
1 bunch Lacinato kale, washed and sliced into strips
1/4 c. white wine vinegar mixed with 3/4 cup water
4 cups chicken broth (low sodium boxed preferred to bouillon)
2 cups water
salt, to taste

**Omit the sausage and use vegetable broth to make this vegetarian

Ingredients: (Clockwise from top) Lacinato kale, Italian sausage, red lentils, potatoes, onions, spices, celery and carrots

Cooking Directions:
In a large pot, brown the sausage in 2 Tbs. olive oil over medium heat.

Add onions and cook until onions are soft.

Add celery and carrots . . .

. . . then potatoes . . .

. . . then spices . . .

. . . and garlic

Stir all ingredients in the pot and cook for 3 minutes.

Add kale and vinegar/water mixture

Stir in kale and vinegar/water and cook until the kale is wilted (this won't take long)

Add lentils (they look orange, but they're called red)

Stir to combine

Stir in chicken broth and remaining water.  Taste and adjust seasoning.  Continue to cook over medium low heat, covered,  for 30-45 minutes, or until the lentils are soft.

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