Recipe submitted by: Amy Pickett
Recipe courtesy of: CAROL KICINSKI
What's in it
2 tablespoons olive oil
1 white or yellow onion, chopped
2 carrots, diced
1 celery rib, diced
3 cloves garlic, minced
1 package Hurst Family Harvest Old Word Lentil Soup Mix
6 cups water
1 bunch kale, ribs removed, leaves coarsely chopped
2 tablespoons balsamic vinegar
hot sauce to taste (such as Tabasco)
Kosher salt & freshly ground black pepper to taste
4 Italian sausages
How to cook it
- In a large Dutch oven or soup pot, heat the olive oil over medium-high heat. Add the onions, carrots and celery and cook until they start to soften, about 5 minutes. Add the garlic and cook for 30 seconds.
- Rinse and pick over the lentils. Add to the pot along with the enclosed seasoning packet and 6 cups water. Bring to a boil, cover the pan, reduce heat to low and simmer for 30 minutes.
- Heat a medium skillet over medium-high heat. Prick the skins of the Italian sausage and brown the sausages on all sides, about 5 -6 minutes. Add about ¼ inch of water to the skillet, cover the skillet and reduce heat to medium. Cook until the sausages are cooked through, 10 – 15 minutes. Cover with foil to keep warm.
- After the lentils have simmered for 30 minutes, remove the cover on the pan, stir in the kale and vinegar and cook until the kale is wilted and the lentils are tender, about 10 minutes. If you want you lentils soupier, you can add more water. Taste the lentils and season with salt, pepper and hot sauce. Slice the sausages on the diagonal and serve on top of the lentils.
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