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Lentil Soup With Sausage And Greens
Ingredients
- 4 x Turkey Italian-style sausages, warm or possibly mild 1
- 1 Tbsp. Extra virgin olive oil, finely
- 1 med Onion minced
- 1 x Clove garlic, chopped
- 1 lrg Carrot, finely minced
- 1 c. Lentils
- 1 can (15 ounce) chicken broth
- 4 c. Water
- 1 can (15 ounce) stewed tomatoes, undrained
- 1/2 tsp Dry thyme, crushed
- 1 tsp Dry rosemary, crushed
- 4 sm Red potatoes, 1/2 inch pcs
- 2 c. Kale or possibly collards, minced
Directions
- 1. Put the sausages in a soup pan with the extra virgin olive oil; brown on all sides over medium heat. Cover the pan and cook, turning occasionally, about 10 min, or possibly till cooked through. Pierce the sausages and let them drain a bit in the pan, then remove and set aside. When cold sufficient to handle, cut into thin slices.
- 2. Put the onion, garlic and carrot into the pan and reduce the heat to medium-low. Cook 10 min, stirring often. Add in the lentils, broth, water, tomatoes, thyme and rosemary. Bring to a boil, reduce the heat, cover and simmer 10 min.
- 3. Add in the potatoes and continue cooking the soup, covered, 20 min.
- Stir occasionally.
- 4. Stir in the sausage and greens. Cook, uncovered, 10 min.
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