Tuesday, October 18, 2011

Sausage, Lentil and Kale Soup

This is a wonderful, hearty soup for the fall and winter.
I made it last weekend and froze a half portion for later.
It was perfect timing for soup because the weather
took a dip and it has been chilly!

Lentil, Sausage and Kale Soup

1/2 onion, diced very small
1 carrot, diced very small
2 large stalks celery, diced
1 T olive oil
1 T minced garlic
1 tsp. dried thyme
1 tbs. Tuscan Spice Blend
4 links pre-cooked chicken Sausage
(Aidell's Sausage is a great choice)
1 large can fire roasted tomatoes, diced
6 cups chicken stock (or 4 cans chicken broth)
1/4 cup brown lentils
1/4 cup red lentils
pinch of red pepper
salt and pepper to taste
3-4 cups of washed and chopped Kale
2 T balsamic vinegar

Heat oil in a heavy soup pot, then saute vegetables, garlic, and seasonings as above. Add canned tomatoes, chicken stock, brown lentils, red lentils, and salt and pepper and simmer over low heat for about 45 minutes, or until lentils are soft.

Add Chicken Sausage and simmer for about 30 minutes more. Add Kale and simmer for about 15 minutes. Stir in balsamic vinegar and simmer about 5 minutes more. Serve with a little parmesan cheese.

I will be making this recipe again soon.

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