Here’s proof that a bold, hearty soup doesn’t have to sit and simmer for hours. Browning sweet Italian sausage with onion and garlic creates a savory base that the rest of the ingredients build upon—and allows a shortened cook time to still pack a flavorful punch. While 5 cups of kale may seem excessive at first glance, you’ll be surprised at how quickly it wilts into the broth. That pop of green keeps the soup feeling fresh, and adds a vibrant bit of color to every bowl. Serve with a crusty baguette for sopping up every last drop.
1 pound sweet Italian sausage, casings removed
1 cup chopped onion
2 garlic cloves, chopped
4 cups chicken stock
2 cups dried red lentils, rinsed
1 (28-oz.) can whole peeled tomatoes, drained
1 teaspoon kosher salt
½ teaspoon black pepper
5 cups loosely packed baby kale leaves
Baguette, for serving
Sat fat 1.98g
How to Make It
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.
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