Lentil, Sausage, & Kale Soup

After weeks of warm weather, we've been threatened with an upcoming cold spell. I made a big pot of lentil, sausage, and kale soup (inspired by this recipe) in anticipation and it seems like there's enough leftovers to eat all week. It's full of chunky vegetables, garlicky sausage, and creamy lentils, so it's almost like a hearty stew rather than soup. It's the perfect thing to curl up with on a chilly night, especially served with some crusty bread to eat alongside.



Related Recipes:
- Chicken, Shrimp, & Sausage Jambalaya
- French Lentils & Sausages
- Curry Coconut Lentil Soup


Lentil, Sausage, & Kale Soup: 

• Heat 2 tbsp. duck fat* in a large dutch oven on high heat.
• Add in 1 lb. sliced garlic and/or herb chicken sausages** and cook for 4-5 minutes per side, until brown and crispy.
•  Remove the sausages with a slotted spoon and set aside.
• Lower heat to medium and add in 1 tbsp. olive oil and add in 1 diced onion, 4 diced carrots, and 4 diced stalks of celery.
• Cook for 4-5 minutes and add in 4 cloves of minced garlic and cook 1 more minute.
• Add 1/2 c. red wine and cook for 2-3 minutes while scraping the bottom of the pan.
• Pour in 4 c. cooked lentils, 5 c. chicken stock,*** 1 tbsp. dried herbs, salt, and pepper.
• Add in the sausages and 1 bunch of sliced kale and cover the pot with a lid.
• Simmer for 25-30 minutes, or until vegetables are tender. 
• Stir in 3 tbsp. ketchup and 1/4 c. minced fresh parsley and cook for another 5-10 minutes.
• Divide into bowls and top each with a dash of red wine vinegar. Serve with crusty bread.

Serves six+
*Or bacon fat or olive oil.
**Or any type of sausage you like.
***Or vegetable or beef stock, or a combination of both.