This is a family favourite, quick hearty and perfect for a chilly fall day!
Cook: 1 hr 30 mins
2 tspolive oil
2 links mild or spicy Italian Sausage, casings removed
2 celery stalks, diced
2 medium carrots, diced
2 cloves of garlic, minced
1/2 cupdried French green lentils
6 cupslow sodium chicken stock
2 sprigs thyme and 1 sprig of rosemary, tied togethe
1 bay leaf
1 bunch of kale, stems removed and cut into bite size pieces
2 tspred wine vinegar
salt and pepper
1In a large heavy pot, heat oil over med high heat. Add sausages breaking up meat into small chunks. Cook until golden brown about 5 mins. Add celery, carrot, onion, and garlic. Cook another 5 min or so until vegetables are softened. Add lentils, broth and herbs and bring to a simmer.
2Cook partially covered until vegetable and lentils are tender, about 30 mins. Remove herb sprigs and bay leaf. Add kale and continue to cook until tender, another 15 mins. Stir in vinegar, season to taste with salt and pepper. Serve with crusty buns