Hearty Sausage & Kale Lentil Soup

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

380 Calories

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!