Hearty Sausage, Kale & Lentil Soup

• Gluten free

• Meat

  • 1 lb Italian sausage, bulk mild

• Produce

  • 5 cups Baby kale, loosely packed leaves
  • 2 Celery
  • 2 cloves Garlic
  • 2 cups Lentils, dried
  • 1/4 cup Parsley, fresh
  • 1 (26.46-oz. box Pomi strained tomatoes
  • 1 Yellow onion, medium

• Canned Goods

  • 4 cups Bone broth or chicken stock

• Baking & Spices

  • 1 tsp Red pepper flakes
  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tsp Red wine vinegar

Found on platingsandpairings.com

Description

Directions

• In a large Dutch oven or heavy pot, cook sausage over medium-high heat until the meat crumbles and begins to brown, about 5 minutes. Add onion, celery and garlic and cook until softened, about 5 minutes.
• Add stock, lentils, red pepper flakes and tomatoes and bring to a boil. Reduce to a rapid simmer, partially cover, and cook until lentils are tender, 30-35 minutes.
• Add kale and simmer, uncovered, until tender, 2-3 minutes, Stir in vinegar and season with salt and pepper, to taste. Sprinkle with chopped parsley before serving.