Lentil, Kale and Sausage Soup |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Delicious looking recipe from Chatelaine, filed here for later. Use turkey sausage to keep fat low. Ingredients:
2 tablespoons olive oil |
2 italian sausages |
1 large onion, finely chopped |
1 leek, sliced (white part only) |
2 carrots, diced |
2 garlic cloves, minced |
1 (156 ml) can tomato paste |
1 teaspoon ground coriander |
1 teaspoon salt |
8 cups kale, chopped about 1 small bunch |
1 (540 ml) can lentils, rinsed and drained |
parmesan cheese, grated (optional) |
Directions:
1. Heat a large, wide saucepan over medium heat. Add oil, then sausages. Turn sausages occasionally until they lose their pink colour, 4 to 6 minutes. Remove to a plate. Add onion, leek, carrots and garlic to pan. Cook until onion starts to soften, about 3 minutes. meanwhile, thinly slice sausages. Stir in tomato paste, coriander, salt, sausages and any juices. Continue to cook, stirring frequently, until flavour develops, 5 more minutes. Pour in 4 cups water. Bring to a boil. Stir in kale and reduce heat to medium. Cover and gently boil, stirring occasionally, until kale is tender, 5 to 7 minutes. Stir in lentils. If soup is too thick, stir in more water. Ladle soup into bowls. Sprinkle with parmesan. Serve immediately.
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