SAUSAGE, LENTIL, AND KALE SOUP

Sausage, Lentil, and Kale Soup image

Provided by Martha Stewart

Time 50m

Number Of Ingredients 9

2 teaspoons extra-virgin olive oil
8 ounces sweet Italian sausage, casings removed
2 celery stalks (with leafy tops), thinly sliced
1 medium yellow onion, diced medium
1/2 cup dried lentils
6 cups low-sodium chicken broth
1 bunch (about 1/2 pound) kale, preferably Tuscan, stems removed, torn into bite-size pieces
Coarse salt and ground pepper
2 teaspoons red-wine vinegar

Steps:

In a large Dutch oven or heavy pot,heat oil over medium-high. Add sausageand cook, breaking up meat witha wooden spoon, until golden brown,about 5 minutes. Add celery and onionand cook until softened, about 5 minutes.Add lentils, broth, and 1/2 cup waterand bring to a boil. Reduce to a rapidsimmer, partially cover, and cook untillentils and vegetables are tender,25 minutes.
Add kale and season with salt.Return soup to a rapid simmer, cover,and cook until kale wilts, about5 minutes. Remove soup from heat,stir in vinegar, and season withsalt and pepper.

Nutrition Facts : Calories 170 g, Fat 5 g, Fiber 6 g