Hearty Sausage & Lentil Soup – Lentils.org

Hearty Sausage & Lentil Soup

October 27, 2015

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Directions

Heat a large Dutch oven over medium-high heat and add oil. Heat for 30 seconds, then add onions, carrots, and celery. Sauté for about 8 minutes, stirring often. Stir in garlic, thyme, chili powder, and cook another 2 minutes.
Stir in bay leaf, chicken stock, and lentils. Cover and bring to a boil. Reduce heat and simmer for 25 minutes until lentils are tender, stirring a few times.
Turn heat to low and stir in kale, sausage, corn, parsley, honey, and apple cider vinegar. Season with salt and pepper. Cook for 5 minutes. Scoop into bowls and serve.

2 Tbsp (30 mL) olive oil

2 cups (500 mL) diced onion

1 1/2 cups (375 mL) diced carrots

1 cup (250 mL) diced celery

3 garlic cloves, minced

1 tsp (5 mL) dried thyme leaves

1 tsp (5 mL) chili powder

1 bay leaf

8 cups (2 L) chicken stock

1 cup (250 mL) green lentils

2 cups (500 mL) kale, centre rib removed and torn into small pieces

1 1/2 cups (375 mL) smoked and cooked farmers sausage, cut into ½ inch pieces

1 cup (250 mL) fresh or frozen corn

¼ cup (60 mL) finely chopped parsley

2 tsp (10 mL) liquid honey

2 tsp (10 mL) apple cider vinegar

to taste, salt and ground black pepper

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Serving Size1 1/4 cups (310 mL)

Calories270

Sodium660 mg

Potassium522 mg

Protein13 g

Cholesterol25 mg

Sugar7 g

Total Fat13 g

Saturated Fat4.5 g

Total Carbohydrates24 g

Dietary Fiber4 g