Black Lentil Stew with Sausage and Kale
10 made it | 0 reviews |
"There's nothing like a big, steaming bowl of comfort food to make everything seem all right, and this dark but delightful black lentil stew with sausage and kale is no exception. Sausage and lentils is a marriage made in heaven, and so good together, that not even kale can ruin it. I'm kidding, and actually love kale, but if you're not the biggest fan in the world, maybe try it one more time in this."
Added to shopping list. Go to shopping list.
Ingredients1 h 5 m servings 549
Original recipe yields 6 servings (6 bowls)
- Melt butter in a pot over medium heat. Saute onion, carrot, and celery until starting to soften, about 5 minutes. Add sausage; mix to coat. Stir in bay leaf and lentils. Pour in broth; season with salt and pepper. Increase heat and bring soup to a simmer. Reduce heat to medium-low and simmer until lentils start to swell up, about 20 minutes.
- In the meantime, pull kale leaves away from the stem. Roll leaves up and chop into ribbons. Place in a colander and wash.
- Stir kale and tomato into the soup. Cook until kale and lentils are tender, 20 to 25 minutes. Taste and season as desired.
- Ladle soup into serving bowls and garnish with sour cream and cayenne pepper.
You might also like
- Chef's Notes:
- You can use any kind of sausage. If using fresh sausage, cook and slice before adding to the stew.
- Spinach and/or other vegetables will also work here, as these types of recipes are a perfect catch-all for seasonal produce. As long as you cook the greens until they get nice and tender, you'll be surprised how sweet and mild they become.
Per Serving: 549 calories; 25 51.3 31.9 57 2556 Full nutrition