Taste of Home
Sausage & Kale Lentil Stew
TOTAL TIME: Prep: 20 min. Cook: 45 min.
YIELD: 6 servings (2 quarts).
I made a pot of this awesome soup when visiting my sister and her family. Now, I'll bring it along when I stop by or pack up a few containers for my nephew, who appreciates a home-cooked meal while he's off at college. —Tiffany Ihle, Bronx, New York
Ingredients
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1 pound bulk pork sausage
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10 baby carrots, chopped (about 3/4 cup)
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1 small onion, finely chopped
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4 garlic cloves, minced
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4 plum tomatoes, halved
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3/4 cup roasted sweet red peppers
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1 cup dried lentils, rinsed
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2 cans (14-1/2 ounces each) vegetable broth
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1 bay leaf
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1/2 teaspoon ground cumin
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1/4 teaspoon pepper
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2 cups coarsely chopped fresh kale
Directions
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1.
In a Dutch oven, cook sausage, carrots and onion over medium-high heat until sausage is no longer pink, breaking up sausage into crumbles, 8-10 minutes. Stir in garlic; cook 2 minutes longer. Drain.
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2.
Place tomatoes and red peppers in a food processor; process until finely chopped. Add to sausage mixture; stir in lentils, broth and seasonings. Bring to a boil. Reduce heat; simmer, covered, 20 minutes, stirring occasionally.
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3.
Stir in kale; cook until lentils and kale are tender, 10-15 minutes. Remove bay leaf.
Nutrition Facts
1-1/3 cups: 339 calories, 17g fat (5g saturated fat), 41mg cholesterol, 1007mg sodium, 29g carbohydrate (5g sugars, 5g fiber), 17g protein.
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