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.
