I don’t remember my mother ever cooking kale and it was a vegetable I hadn’t tasted until I started working at my farmers’ market 13 years ago. It will never make my list of favorite vegetables but it has become one of my favorite ingredients in many of my hearty soups. It adds so much flavor, texture and substance to soups as well as a good dose of vitamins and minerals. Last night I found myself picking the kale out of my soup bowl and eating it all before I started on the rest of the ingredients…I’m making a note to add more to the soup pot next time. There is something about it with lentils that is perfect.
This lentil soup recipe is so versatile and inexpensive to make…you can leave out the meat, use whatever sausage you prefer (I used chicken apple sausage in this recipe, and add more veggies if you want to. The essential flavorings for my lentil soup are mustard and red wine vinegar…my Grandmother’s German touches that add so much flavor.
It’s raining sideways with high winds today and there isn’t anything more comforting than the aroma of a pot of soup simmering on the stove. And with a hearty soup like this one a slice of bread and a little salad are all you need to make a very satisfying meal…and a nice glass of wine, of course.
This post is linked to FOODIE FRIDAY at Rattlebridge Farm.
- 8-10 cups good quality chicken stock
- ½ pound (1-1/2 cups) lentils
- 1 15 oz can diced tomatoes
- 2 tablespoons olive oil
- 1 pound sausage removed from the casings. I usually use Italian but this time I bought chicken-apple.
- 1 cup chopped onion
- ½ cup chopped carrots
- ½ cup chopped celery
- ½ teaspoon dried thyme
- 1 tablespoon Dijon mustard
- 2 tablespoons red wine vinegar
- 3 cups kale, roughly chopped
- ½ cup fresh parsley, chopped
- Wash and pick through the lentil. Place in a large pot with the soup stock and bring to a boil. Add tomatoes. Reduce heat and simmer, covered, for 1-1/2 hours or until lentils are tender.
- Saute the sausage in a large saute pan until barely browned. Add onion, carrots and celery and cook until tender. Add this mixture to the cooked lentils. Add salt, pepper, thyme, mustard and vinegar. Simmer for about an hour. Add chopped kale and parsley and cook for an additional 30 minutes. If soup is too thick add additional chicken stock.