Ingredients (serves 6-8)

2 tablespoons olive oil, plus extra for drizzling

1 medium onion

2 carrots chopped

2 celery stalks, chopped

2 garlic cloves chopped

Salt and freshly ground black pepper

1 (14 1/2-ounce) can diced tomatoes

1 pound lentils (approximately 1 1/4 cups)

6 cups Bonafide Provisions Chicken Broth or more depending on how much liquid you want

2 chicken apple sausage links chopped in small bites (traders)

1 cup of Kale chopped

Season Thyme and Sage  to liking about 1 tbsp. each

1 cup shredded Parmesan


Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, and celery. Add the garlic, salt, and pepper and saute until all the vegetables are tender, about 5 to 8 minutes. Add the tomatoes with their juices. Simmer until the juices evaporate a little and the tomatoes break down, stir occasionally, for about 8 minutes. Add the lentils and sausage and mix to coat. Add the broth and stir. Stir in Kale.  Add Thyme and Sage.  Bring to a boil over high heat. Cover and simmer over low heat until the lentils are almost tender, about 30 minutes. Season with salt and pepper.  Ladle the soup into bowls. Sprinkle with the Parmesan, and serve. 

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