Quick Cooking Healthy Pick Freezable Make Ahead Big Batch Slow Cooker One Pot Whole-Grain Vegetarian Gluten-Free
E A SY D I N N E R
2 Sausage, lentil, and kale soup ACTIVE TIME 15 MINUTES
TOTAL TIME 40 MINUTES
SERVES 4
1 lb. sweet Italian sausage, casings removed 1 cup chopped onion 2 garlic cloves, chopped 4 cups chicken stock 2 cups dried red lentils, rinsed FO OD
1 (28-oz.) can whole peeled tomatoes, drained 1 tsp. kosher salt ½ tsp. black pepper 5 cups loosely packed baby kale leaves Baguette, for serving COOK the sausage in a Dutch oven over medium-high, stirring often, until the meat crumbles and begins to brown, about 4 minutes. Add the onion and garlic and cook until the onion softens and the sausage is browned all over, about 4 more minutes. ADD the stock, stirring and scraping to loosen any browned bits from the bottom of the Dutch oven. Add the lentils, tomatoes, salt, and pepper and bring to a boil. Reduce heat to medium-low and simmer until the lentils have softened, 20 to 25 minutes. STIR in the kale and cook, stirring constantly, until softened, about 1 minute. Serve with the baguette.
OCTOBER 2016
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