Sausage Kale & Lentil Soup
Source of Recipe
Taste of Home - 2015 Quick Cooking
List of Ingredients
1 pound bulk pork sausage
10 baby carrots chopped ( about 3/4 dup)
1 small onion, finely chopped
4 garlic cloves, minced
4 plum tomatoes, halved
3/4 cup roasted sweet red peppers
1 cup dried lentils, rinsed
2 cans (14 /2 oz each) vegetable broth
1 bay leaf
1/2 teaspoon ground cumin
1/4 teaspoon pepper
2 cups coarsly chopped fresh kale
Recipe
1. In a Dutch oven, cook sausage, carrots and onion over medium-high heat 8 - 10 minutes or until sausage is no longer pink, breaking up sausage into crumbles. Stir in garlic; cook 2 minutes longer. Drain.
2. Place tomatoes and red pepper in a food processor; process until finely chopped. Add to sausage mixture; stir in lentils,broth and seasonings. Bring mixture to a boil. Reduce heat and simmer, covered, for 20 minutes, stirring occasionally.
3. Stir in kale; cook 10 - 15 minutes longer or until lentils and kale are tender. Remove bay leaf.
Freeze Option: Freeze cooked stew in freezer containers.To use, partially thaw in refrigerator overnight, Heat through in saucepan, stirring occasionally.
Note: Kale is a member of the cabbage family. The nutritious greens require long cooking to become y=tender. You can substitute collards, the leaves from Swiss chard or mustard greens.
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