The Jew And The Carrot

Recipe: High Plains Lentil, Sausage, and Kale Soup

By Molly Yeh

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Molly Yeh

Lentil, Sausage, and Kale Soup

Based on Smitten Kitchen’s lentil soup with sausage, chard, and garlic

Ingredients

1/4 c olive oil
1 medium onion, chopped
4 cloves garlic, minced
A pinch of chili pepper flakes
Salt and pepper to taste
4 turkey or chicken Italian sausages (not pre-cooked), with the casings removed
1 28-oz can whole peeled tomatoes
6 c chicken or vegetable broth
1 c dried lentils
2 heaping handfuls of Kale, chopped into 1-2 inch pieces

Directions

In a large pot, heat the olive oil over medium heat. Add the onions and cook until soft, 5-7 minutes. Add garlic, chili flakes, salt and pepper, and cook for 2 more minutes.

Add the sausage and break up into small pieces with a spoon. Heat until cooked through.

Open the can of tomatoes and chop them into roughly 1/2-inch chunks. An easy way to do this is by cutting them with a pair of kitchen scissors while they’re still in the can. Add the tomatoes (with their juices) and the broth to the pot.

When the soup boils, rinse and add the lentils. Simmer for about 30 minutes, until the lentils are cooked. Add the kale and simmer for 5 more minutes.


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