A Warm & Filling Soup Full of Flavor
4 (12 oz.)
12 ounces uncased pork sausage
1 small minced white onion
1½ Tablespoons minced garlic
4 Campari tomatoes
1 roasted red pepper
1 cup dry lentils (sorted & washed)
1½ - 2 cups organic vegetable broth
1 cup water
5-7 baby carrots (diced)
2-3 handfuls fresh chopped kale
½ teaspoon ground cumin
¼ teaspoon fresh cracked black pepper
1 bay leaf
In a large pot, brown the sausage on medium heat.
Mix the tomatoes and the roasted pepper in a food processor until you have a slightly chunky sauce.
Once the sausage is cooked through, add the onion and the garlic; stir & saute for 2 minutes.
Add the tomato and red pepper mix, the lentils, 1½ cups of vegetable broth, 1 cup of water, the cumin, the black pepper and bay leaf.
Mix and cover. Simmer on low heat for about 1 hour.
Stir in carrots. Based on your desired consistency, add more broth if needed.
Cover and let simmer another 15-20 minutes.
Add in Kale and simmer for 5-10 minutes.
Lentils should be soft and kale wilted; soup is ready to enjoy!