Ingredients

The following ingredients have 4 Servings
  • 8 ounces sausage (sliced)
  • 1 1/4 cup onions (diced (1 medium))
  • 1 cup carrots (diced (1 large))
  • 1 cup celery (diced (2 stalks))
  • 2 TBSP jalapeño (minced (1 small))
  • 2 tsp garlic (minced (2 cloves))
  • 1/4 tsp salt
  • 3 3/4 cups no salt added chicken broth
  • 1 1/2 cups lentils (rinsed & sorted)
  • 1 bay leaf
  • 4 cups kale (chopped (1/3 bunch))
  • 2 TBSP lemon juice (1/2 lemon)
  • 2 TBSP parsley for serving

Instruction

  • Heat a pot or dutch oven over medium-high heat. Add sausage and cook for about 5-7 minutes until browned. Flip and brown the other side. Transfer to a plate, and set aside.
  • Add diced onions, carrots, and celery to the pot. Sauté veggies until softened for about 5 minutes. Stir in jalapeño and garlic, and sauté for 1 minute. Add salt, chicken broth, lentils, and bay leaf. Stir well. Bring to a boil, reduce heat to simmer, and simmer for 30 minutes.
  • When almost all of the liquid has absorbed and the lentils are softened, stir in kale & reserved sausage. Cook for about 5 minutes until kale wilts and the liquid has been mostly absorbed. Remove bay leaf and stir in lemon juice. Serve with parsley and extra lemon if desired.