Lentil, Kale & Sausage Soup
Nutritional Info
- Servings Per Recipe: 11
- Amount Per Serving
- Calories: 115.7
- Total Fat: 2.4 g
- Cholesterol: 10.0 mg
- Sodium: 292.6 mg
- Total Carbs: 20.2 g
- Dietary Fiber: 7.3 g
- Protein: 9.4 g
View full nutritional breakdown of Lentil, Kale & Sausage Soup calories by ingredient
Introduction
Derived from a recipe found in Chatelaine Magazine Derived from a recipe found in Chatelaine MagazineNumber of Servings: 11
Ingredients
-
1 cup - Dried Lentils
1 tbsp - Olive Oil
2 Links - Italian Turkey Sausage
1 - Diced Onion (large)
2 - Diced Carrots (medium)
1- Sliced Leek (white part only)
2 tsp - Diced Garlic
1 tsp - Ground Coriander
1 - 5.5 oz Can of Tomato Paste
Pinch - Kosher Salt
6 cup - Water
1 Bunch - Chopped Kale (approx. 8 cups)
Directions
Prepare lentils according to package directions.
Heat a large, wide saucepan or dutch oven over medium heat. Add oil, then susages. Turn sausages occasionally until they lose their pink colour, four to six minutes. Remove to a plate.
Add onion, leek, carrots, and garlic to the pan. Cook until the onion starts to soften, about three minutes. Meanwhile, thinly slice sausages.
Stir in tomato paste, coriander, salt, sausages, and any juices. Continue to cook, stirring frequently, until flavour develops, five more minutes.
Pour in four cups of the water. Bring to a boil. Stir in kale and reduce heat to medium. Cover and gently boil, stirring occasionally, until kale is tender, five to seven minutes.
Stir in lentils.If soup is too thick, stir in up to two more cups of water. Heat through, approximately five more minutes.
Ladle soup into bowls. Sprinkle with parmesan. Serve immediately. Makes approximately 11 1- cup servings.
Number of Servings: 11
Recipe submitted by SparkPeople user BROWREN.
Heat a large, wide saucepan or dutch oven over medium heat. Add oil, then susages. Turn sausages occasionally until they lose their pink colour, four to six minutes. Remove to a plate.
Add onion, leek, carrots, and garlic to the pan. Cook until the onion starts to soften, about three minutes. Meanwhile, thinly slice sausages.
Stir in tomato paste, coriander, salt, sausages, and any juices. Continue to cook, stirring frequently, until flavour develops, five more minutes.
Pour in four cups of the water. Bring to a boil. Stir in kale and reduce heat to medium. Cover and gently boil, stirring occasionally, until kale is tender, five to seven minutes.
Stir in lentils.If soup is too thick, stir in up to two more cups of water. Heat through, approximately five more minutes.
Ladle soup into bowls. Sprinkle with parmesan. Serve immediately. Makes approximately 11 1- cup servings.
Number of Servings: 11
Recipe submitted by SparkPeople user BROWREN.