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Author Notes: A warm and filling soup that is great for meal prep! - Tiffany
- 12 ounces Pork Sausage, uncased
- 4 Campari Tomatoes
- 1 Roasted Red Pepper
- 1 Medium White Onion, minced
- 1 1/2 tablespoons Minced Garlic
- 1 cup Dry Lentils, washed & sorted
- 1 1/2 cups Organic Vegetable Broth
- 1 cup Water
- 1/2 teaspoon Ground Cumin
- 1/4 teaspoon Fresh Cracked Pepper
- 1 Bay Leaf
- 8 Baby Carrots
- 2 handfuls Chopped Kale
- In a large pot, brown the sausage on medium heat.
- Pulse the tomatoes and the roasted pepper in a food processor until you have a slightly chunky sauce.
- Add the tomato and red pepper mixture to the sausage along with the lentils, vegetable broth, water, cumin, black pepper and bay leaf.
- Mix and cover. Simmer on low heat for about 1 hour.
- Stir in carrots and add more broth if needed (based on your desired consistency)
- Cover and let simmer another 15-20 minutes before adding in kale.
- Simmer for 5-10 minutes. Lentils should be soft and kale wilted. Soup is ready to enjoy!
- This recipe was entered in the contest for Your Best One-Pot Meal
- This recipe was entered in the contest for Your Best Recipe for Autumn Soup
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