Sausage, Lentil and Kale Soup

Ingredients:

2 t. olive oil

8 oz. sweet Italian sausage, casings removed

2 celery stalks, thinly sliced

1 onion, diced

1/2 c. dried lentils

6 c. chicken broth

1 bunch kale, torn into bite size pieces

2 t. red wine vinegar

Directions:
In a large heavy pot or dutch oven, heat oil over med-high. Add sausage and cook, breaking up meat with wooden spoon, until golden brown, about 5 minutes.
Add celery and onion and cook until softened, about 5 minutes.
Add lentils, broth, and 1/2 c. water and bring to a boil. Reduce to a rapid simmer, partially cover, and cook until lentil and vegetables are tender, 25 minutes.
Add kale and season with salt. Return soup to a rapid simmer, cover, and cook until kale wilts, about 5 minutes.
Remove soup from heat, stir in vinegar, and season with salt and pepper.

Makes 6 servings. Total time 50 minutes.

Verdict:
Nothing tastes so good on a cold day as something warm and hearty. This soup had good flavor and filled us up with out seeming heavy. I liked this quite a bit, kale and all. Blake liked it but said he felt like a cow eating the kale. This kind of reminded me of zuppa toscana from Olive Garden, same theory anyways.