Lentil, Kale, and Sausage Soup

The original recipe is from the Nov 2011 'Taste of Home' magazine and called Lentil-Tomato soup. I doubled the size and tweaked the seasonings. I recommend cornbread as a side. Great for cold winter days.

• Preparation Time: 15 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 10 mins
• Calories: 429 Calories

Ingredients

• 1 tablespoon brown sugar
• salt to taste
• 1 teaspoon dried thyme
• 2 tablespoons white vinegar
• ½ teaspoon dried dill weed
• 2 teaspoons garlic powder
• 1 (6 ounce) can tomato paste
• 9 cups water
• ½ teaspoon dried tarragon
• 1 medium onion, diced
• 1 pound bulk Italian sausage
• 4 medium carrots, diced
• 1 bunch kale, chopped into bite-sized pieces
• 1 ⅓ cups lentils, rinsed
• 1 ¼ teaspoons garam masala (Optional)

Recipe Instructions

Step 1

Heat a large pot over medium heat. Cook and stir sausage until browned, about 5 minutes. Add kale stems, carrots, and onion; saute until soft, about 5 minutes. Pour in water and lentils; bring to a boil. Reduce heat to a simmer until lentils are tender, about 20 minutes.

Step 2

Stir tomato paste, vinegar, brown sugar, garlic powder, garam masala, thyme, dill, tarragon, and salt into the pot. Return to a boil. Reduce heat; simmer, uncovered, until flavors blend, about 15 minutes. Toss in kale leaves and let wilt, about 5 minutes.