Lentil, Kale and Chicken Sausage Soup

Although it certainly doesn’t hurt, comfort food doesn’t always need to be filled with cheese and carbs (like last weeks mac and cheese). Sometimes a big ol’ bowl of healthy green stuff is just what you need to feel warm and fuzzy. This soup is the perfect blend of healthy, delicious and totally comforting. Not to mention it’s pretty dang easy. Chop some veggies, add some broth and lentils and stir in some kale. Boom. Awesome soup.

I debated wether or not to add kale to this soup. I’m really glad I did, because kale is delicious and adds a lot of color and texture. Making this soup taught me a valuable lesson: when in doubt, add kale.

Lentil, Kale and Chicken Sausage Soup
1 onion, diced
4 stalks celery, chopped
3 carrots, peeled and chopped
3 cups kale leaves (no stem), rinsed and chopped
2 chicken sausages
1/4 tsp. sage
1/4 tsp. thyme
1/4 tsp. paprika
fresh ground pepper
2-3 dried bay leaves
2 cloves garlic, finely diced
8 cups chicken broth
2 1/2 cups water
2 cups lentils, rinsed
1 tbs. balsamic vinegar
1 tbs. worcestershire sauce

1. In a large soup pot, add onion, celery, carrots and chicken sausage. Over medium heat, add a tablespoon of olive oil, fresh ground pepper, sage, thyme, paprika and cook until onions are translucent (about 7-10 minutes). Add garlic and let cook for another few minutes, stirring frequently so the garlic doesn’t burn.
2. Add broth, water and bay leaves. Turn the heat to high and bring to a boil. Add lentils. Turn down the heat to a slow boil and let cook for about 30-40 minutes, or until lentils are tender.
3. Add balsamic vinegar and worcestershire. Turn off heat and add kale. Stir to combine, cover pot and let kale cook in the hot soup for approximately 10-15 minutes.

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