Sweet Potato Sausage and Lentil Soup

Lentils are small disk shaped legumes that have a nice earthy flavor when cooked.  They’re full of fiber, protein,
vitamins and minerals but have little fat.  Look for them in the dry bean section of your grocer.  Kale is a leafy
green vegetable that belongs to the cabbage family and is a great source of vitamin A, vitamin C, vitamin K and
fiber.

• 1 tablespoon extra-virgin olive oil 
• 1 pound sweet turkey sausage 
• 1 medium onion, chopped 
• 1 (4-ounce) can mushrooms, drained and rinsed 
• 1 cup carrots, finely chopped 
• 1 cup lentils 
• 1/2 teaspoon garlic powder 
• 1/2 teaspoon pepper 
• 2 teaspoon cumin 
• 1 teaspoon paprika 
• 1/2 teaspoon chili powder 
• 1/2 teaspoon dried rosemary 
• 1 (14.5 ounce) can diced tomatoes 
• 1 (14.5-ounce) can cut sweet potatoes, drained and rinsed 
• 6 cups low sodium chicken broth 
• 3 1/2 cups kale or chard, veins removed and chopped 

Heat extra-virgin olive oil in a large soup pot over medium-high heat.  Brown sausage until no longer pink.  Add
onions, mushrooms, and carrots; cook until slightly softened, about 4-5 minutes.  Stir in lentils, garlic powder,
pepper, cumin, paprika, chili powder, and rosemary.  

Add tomatoes, potatoes and broth, cover pot, and raise heat to high to bring to a boil.  Uncover pot and place heat
back a bit but keep soup at a good rolling boil.  Cook 15 minutes or until lentils are tender.  Wilt greens in small
bunches and turn off heat.  Let stand 5 minutes.  
Serve in shallow bowls with bread to mop up soup.  When reheating leftovers thin the soup with broth or water.