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Sausage, Lentil, and Kale Soup Recipe

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This recipe for Sausage, Lentil, and Kale Soup is from Office of Student Development Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
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

Directions:
Directions:
1. Cook the sausage in a Dutch oven over medium-high, stirring often, until the meat crumbles and begins to brown, about 4 minutes.
2. 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.
3. 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.
4. Stir in the kale and cook, stirring constantly, until softened, about 1 minute. Serve with the baguette.

 

 

 

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