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- 1 tablespoon olive oil, plus more for browning the sausages
- 1 tablespoon bacon fat (or add another tablespoon of olive oil)
- 1 cup chopped carrots
- 3/4 cup chopped celery
- 1 medium onion, chopped
- 3 cloves garlic, chopped
- 1 1/2 cups french green lentils, rinsed
- 28 ounces canned chopped tomatoes (I use tetra-pack)
- 2 sprigs thyme
- 1 sprig rosemary
- 4 chicken sausages (or substitute another kind of sausage)
- 1 1/2 cups chopped kale
- Heat the olive oil and bacon fat over medium heat in a large, heavy pot and add the carrots, celery, onion and garlic. Add a big pinch of salt. Cook until softened, about 5 minutes.
- Stir in the lentils, tomatoes and 4 cups water. Add the thyme and rosemary and a couple more pinches of salt. Bring to a boil and then lower the heat to a simmer. Cook until the lentils are tender, 15 to 20 minutes, adding more water if necessary to cover the vegetables.
- Meanwhile brown the sausages in about a teaspoon of olive oil in a small pan and then slice them into quarter moons.
- When the lentils are just tender, taste the soup and add more salt if necessary. Add the kale and cook for about 3 minutes, until the kale is tender but still green. Stir in the sausage, make sure everything is heated through, and serve.
- This recipe is a Community Pick!
It's a little Spanish, a little Italian, and a lot wonderful
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