This is a “souper” easy, filling, healthy, and delicious soup recipe that my sister in Seattle had sent to me. As usual, I have tweaked the original recipe a bit but just love it! It is so great to have a pot of homemade soup to have on hand, already prepared to just warm up a bowl and have for lunch or dinner. It freezes well, too!
2 – teaspoons olive oil
4 – organic chicken sausage links, sliced (I use andouille sausages but you can use Italian or Cajun as well.)
1 – medium onion; red or yellow onion, chopped (I tend to use a little less than a medium onion. It just depends on how much onion you like.)
3 – garlic cloves, minced
1 – cup dried French green lentils (I use Bob’s Red Mill lentils.)
1 – 15oz can of organic diced tomatoes
1 – small can of organic tomato paste
8 – cups organic chicken stock/broth (I like the Imagine brand but Pacific & others are fine.)
4oz – baby kale (or 1 bunch larger kale. I like the flat kale called Lacinato kale.)
Himalayan salt & organic pepper to taste
1. In a large Dutch oven or heavy soup pot, heat the pan over medium-high heat, then add the oil. Next add the sliced sausages and cook, turning them over after they begin to brown, about 5-6 minutes.
2. Add the onion and cook until softened and they look translucent, about 5 minutes. Add the garlic and cook for 1 minute more.
3. Add the lentils, diced tomatoes and chicken broth; bring to a boil.
4. Reduce to a rapid simmer, partially cover the pot, then cook until the lentils and vegetables are tender, about 25 minutes.
5. Add the kale and season with salt and pepper. Taste as you go! Cook until the kale wilts, 5 minutes or less.
6. Remove the soup from the heat. Add any extra salt and pepper necessary.
*If you’re going to freeze the soup, make sure the soup is room temperature or cold before putting it in the freezer. Be sure to use freezer bags, not storage bags. I double-bag mine.