Lentil, "Kale" & Sausage Soup
2 Tbsp olive oil
2 Italian sausages (you can omit this if you want vegetarian version. Everyone else likes sausage but me so I ate it without the sausage. I gave my pieces to Mac)
1 large onion, finely chopped
1 leek (white and light green parts only), sliced
3 - 4 carrots, thinly sliced
2 -3 large garlic cloves, minced
156 mL can tomato paste with garlic
1 tsp Italian spice (I used a mixture I picked up in Florence a couple of years ago. Its spicey!)
1/2 to 1 tsp sea salt
8 cups "kale," about one small bunch (I couldn't find any at the market, so I used green chard. You could use spinach, too)
540 mL can lentils, rinsed and drained
4 cups water
grated cheese, ie. parmesan
HEAT a large, wide saucepan over medium. Add a little oil and then the sausages. Cook the sausages until they are no longer pink. (You can even crisp it up a little, too. Barbecued would be amazing!) Remove to a plate.
Heat a little more oil in the pan. Then add onion, leeks, carrot and garlic. Cook until the onion is soft, about 3 -5 mins. Add the tomato paste and spice.
Meanwhile, thinly slice the sausage and add back to the pan.
Cook for 5 mins, stirring frequently.
Pour in 4 cups of water. Bring to a boil.
Add "kale" and lentils. Stir and reduce to cook on medium. Cover and boil gently, until "kale" is tender, about 7 -10 minutes. (If soup is too thick, just a add more water.)
Ladle soup into bowls. Sprinkle with (parmesan) cheese. Serve immediately.
******************************************************
Let me tell you, it is full of flavour and very spicy. So good! And it warmed us up tremendously, too!
1 comment:
Thanks for visiting my blog :) Good luck in the Expo giveaway!
Kimberly
http://www.homeschoolblogger.com/Novascotia
Post a Comment