Lentil, Kale, and Sausage Soup

Ingredients and Weight:

• 2 tablespoons olive oil
• 1 pound sweet Italian sausage, casings removed
• 1 large onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 1 cup dried brown lentils, rinsed and sorted
• 2 quarts low-sodium chicken broth
• 4 cups water
• 1 teaspoon dried thyme, or 1 tablespoon fresh thyme leaves
• 3 cups chopped kale
• 1/2 cup grated Parmesan cheese (optional)

Preparation Time:

15 minutes

Cooking Time:

1 hour

Difficulty Level:

2/5

Preparation Method Steps:

1. Heat olive oil in a large Dutch oven over medium-high heat.
2. Add sausage to the pot and cook until browned, breaking it into small chunks as you cook.
3. Add onion, carrots, celery, and garlic to the pot and cook until softened, about 5 minutes.
4. Stir in lentils and broth. Bring to a boil, then reduce heat and simmer for 30 minutes, or until lentils are tender but still hold their shape.
5. Add kale and cook until wilted, about 5 minutes.
6. Season with salt and pepper to taste.
7. Serve hot, topped with Parmesan cheese if desired.

Nutritional Information:

• Calories: 300 per serving
• Protein: 20 grams
• Carbohydrates: 45 grams
• Fiber: 15 grams
• Fat: 10 grams

Dish Characteristics:

• Hearty and filling
• Rich and flavorful
• Packed with vegetables

User Comments:

• "This soup is amazing! It's so flavorful and satisfying."
• "I love the combination of lentils, kale, and sausage. It's a great way to get a healthy dose of protein and vegetables."
• "This is a great soup for a cold winter day. It's warm and comforting."

Special Precautions and Tips:

• If you don't have sweet Italian sausage, you can substitute another type of sausage, such as breakfast sausage or kielbasa.
• If you don't have low-sodium chicken broth, you can use regular chicken broth and omit the salt when seasoning the soup.
• You can add other vegetables to this soup, such as chopped potatoes or zucchini.
• Leftover soup can be stored in the refrigerator for up to 3 days.