Kale and Sausage Soup with Lentils

Ingredients

• 1 pound bulk Italian sausage
• 1 bunch kale, chopped into bite-sized pieces
• 4 medium carrots, diced
• 1 medium onion, diced
• 9 cups water
• 1 ⅓ cups lentils, rinsed
• 1 (6 ounce) can tomato paste
• 2 tablespoons white vinegar
• 1 tablespoon brown sugar
• 2 teaspoons garlic powder
• 1 ¼ teaspoons garam masala (Optional)
• 1 teaspoon dried thyme
• ½ teaspoon dried dill weed
• ½ teaspoon dried tarragon
• salt to taste

Step 1

Heat a large pot over medium heat. Add the sausage and cook it, stirring occasionally, until it’s nicely browned, about 5 minutes. Next, toss in the kale stems, carrots, and onion, and sauté everything together until the veggies are soft, which should take another 5 minutes. Pour in the water and lentils, then bring the mixture to a boil. Once boiling, lower the heat and let it simmer gently until the lentils are tender, around 20 minutes.

Step 2

Stir in the tomato paste, vinegar, brown sugar, garlic powder, garam masala, thyme, dill, tarragon, and salt. Bring the soup back up to a boil, then reduce the heat again and let it simmer uncovered for about 15 minutes so the flavors can meld. Finally, add the kale leaves and cook just until they’re wilted, about 5 minutes, then it’s ready to enjoy.