Lentil, kale and sausage soup
Preparation time: 10 minutes
Total time: 35 minutes
Makes: 6 adult servings
Lentil, kale and sausage soup
Ingredients:
- 2 tbsp olive oil
- 2 Italian sausages
- 1 large onion, finely chopped
- 1 leek, white part only, sliced
- 3 carrots, diced
- 2 garlic cloves, minced
- 156-mL can tomato paste
- 1 tsp coriander
- 1 tsp salt
- 1 small bunch kale, stems removed, chopped, about 8 cups
- 540-mL can lentils, drained and rinsed
- grated parmesan, optional
Method
- Heat a large, wide saucepan over medium. Add oil, then sausages
- Turn sausages occasionally until they lose their pink colour, 4 to 6 min. Remove to a plate.
- Add onion, leek, carrots and garlic to pan. Cook until onion starts to soften, about 3 min. Meanwhile, thinly slice sausages.
- Stir in tomato paste, coriander, salt, sausages and any juices. Continue to cook, stirring frequently, until flavour develops, 5 more min. Pour in 4 cups water. Bring to a boil. Stir in kale and reduce heat to medium.
- Cover and gently boil, stirring occasionally, until kale is tender, 5 to 7 min. Stir in lentils. If soup is too thick, stir in more water
- Ladle soup into bowls. Sprinkle with Parmesan. Serve immediately.
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