Sausage, Kale and Lentil soup (450g serving)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 T olive oli12 links Hot Turkey sausage, shady brook farms1 1/2 C chopped carrots1 1/2 C chopped celery2 C chopped onion1 C lentils6 C low sodium Chicken broth8 C water8 C chopped Kale2 T red wine vinegar
In a large Dutch oven or heavy pot, heat oil over medium-high. Add sausage and cook, breaking up meat with a wooden spoon, until golden brown, about 5 minutes. Add celery, carrots and onion and cook until softened, about 5 minutes. Add lentils, broth, and water and bring to a boil. Reduce to a rapid simmer, partially cover, and cook until lentils and vegetables are tender, 25 minutes.
STEP 2
Add kale and season with salt. Return soup to a rapid simmer, cover, and cook until kale wilts, about 5 minutes. Remove soup from heat, stir in vinegar, and season with salt and pepper.
Serving Size: makes 8 - 2 cup (450 g) servings
STEP 2
Add kale and season with salt. Return soup to a rapid simmer, cover, and cook until kale wilts, about 5 minutes. Remove soup from heat, stir in vinegar, and season with salt and pepper.
Serving Size: makes 8 - 2 cup (450 g) servings
Nutritional Info Amount Per Serving
- Calories: 343.5
- Total Fat: 17.4 g
- Cholesterol: 78.7 mg
- Sodium: 1,026.5 mg
- Total Carbs: 20.9 g
- Dietary Fiber: 5.9 g
- Protein: 28.6 g
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