Lentil, Kale And Sausage Soup
301
- Prep Time10 min
- Total Time35 min
- Makes6 servings
(Photography: Christie Vuong. Produced by Stephanie Han Kim. Food styling: Ashley Denton. Prop styling: Cailen Speers Prop credit: Spoons, courtesy of Homsense.ca)
Packed full of protein and veggies, this soup is ready in a flash—it’s great for busy, cold winter nights.
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
Instructions
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.
Nutrition (per serving)
Calories 308, Protein 16g, Carbohydrates 36g, Fat 13g, Fibre 8g, Sodium 857mg.
