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Sausage, Lentil and Kale Soup

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 6
  • 15 min
  • 50 min
  • $
Gatheredtable
adapted from Martha Stewart

Ingredients

  • 8-oz sweet Italian sausage, casings removed
  • 2 celery stalks, thinly sliced
  • 1 onion, diced
  • 1 bunch kale, stems removed and torn into bite-sized pieces
  • 2 teaspoons extra virgin olive oil
  • 1/2 cup lentils
  • 6 cups low-sodium chicken broth
  • 1/2 cup water
  • sea salt and black pepper, to taste

Directions

Prep: 1. Remove sausage casings. 2. Slice celery. 3. Dice onion. 4. Remove stems and tear kale into pieces. Make: 1. In a large Dutch oven or pot, heat oil over medium-high heat. Add sausage and cook, breaking into pieces with a wooden spoon, until golden brown, about 5 minutes. Add celery and onion and cook until softened, about 5 minutes. 2. Add lentils, broth and 1/2 cup of water and bring to a boil. Reduce to a simmer and partially cover. Cook until lentils are tender, about 25 minutes. 3. Add kale and cook until tender, about 5 minutes. Season to taste with salt and pepper.

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Simple Green Salad

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