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Lentil Soup with Kale and Sausage
  • 2 tbsp olive oil
  • 1 lb Italian sausage , casings removed
  • 4 cloves garlic , finely chopped
  • 2 fresh bay leaves
  • 1 carrot , finely chopped
  • 2 leeks , chopped
  • 1 sweet potato , peeled and diced
  • 2 tablespoons tomato paste
  • 1 bunch kale , stemmed and chopped
  • ½ tsp nutmeg
  • 8 cups chicken stock
  • 1 1/4 cups green lentils
  1. Heat the olive oil in a soup pot over medium high heat. Break the sausage into small chunks and add to the heated oil. Cook the sausage until brown, breaking into bite size pieces as you cook it.
  2. Add the garlic, bay leaves, carrots, leeks and sweet potato. Season the vegetables with salt and pepper. Cook the vegetables until tender, approximately 8 minutes.
  3. Pour in the chicken stock. Stir in the tomato paste and nutmeg. Bring to a boil. Once the soup is boiling, add in the kale and lentils.
  4. Turn the temperature down and cook on low until the lentils are tender, about 30 minutes. Remove the bay leaves and serve.