Ingredients

The following ingredients have 6 Servings
  • 2 tablespoon extra virgin olive oil (divided (plus more as needed))
  • 1 lb. turkey sausage (casings removed)
  • 1 yellow onion
  • 3 cloves garlic (minced)
  • 8 ounces wild mushrooms (stemmed, halved and sliced (I used half cremini and half shitake))
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 15 ounces fire roasted diced tomatoes with juice
  • 2 1/2 cups reduced sodium chicken stock
  • 1 cup uncooked green lentils (rinsed and sorted through)
  • 15 ounces reduced sodium white beans (rinsed and drained)
  • 1 bunch bunch kale (stemmed and chopped (about 4 cups))
  • 1/3 cup fresh grated parmesan
  • Salt and freshly ground black pepper (to taste)

Instruction

  • Heat 1 tablespoon olive oil in a large skillet or Dutch oven over medium heat.  Add the turkey sausage and saute until cooked through, about 5 minutes.  Remove from pan with a slotted spoon and set aside.
  • Add the remaining tablespoon olive oil, onion, and garlic to the pan and cook 3 minutes or until the onion is slightly softened.  Add the mushrooms and continue to cook until browned and the liquid has evaporated, about 5 minutes more.
  • Add herbs, tomatoes, and broth or water and scrape up browned bits from the bottom of the pan.  Add the sausage back to the pan along with the lentils and stir.  Bring to a boil, then reduce heat to medium low.  Cover and cook 35-40 minutes until the lentils are cooked and most of the liquid has been absorbed.
  • Add the white beans and kale to the pan during the last 10 minutes of cooking time and stir.
  • Remove from heat and top with freshly grated parmesan and enjoy!