1 tablespoon extra virgin olive oil
1 pound hot chicken sausage, bulk or casing removed
1 onion, chopped
2 ribs celery, chopped, leafy tops reserved
1 large carrot, peeled and chopped
1 large sweet potato, peeled and chopped into small dice
1 chile pepper thinly sliced or finely chopped
2 sprigs fresh rosemary, leaves picked and finely chopped
2 large cloves garlic, chopped or sliced
1/2 tablespoon ground cumin
Kosher salt and freshly ground black pepper
1 bundle kale, stemmed and very thinly sliced
1/4 cup tomato paste
1 cup white wine-optional
Freshly grated nutmeg
1 3/4 cups lentils
4 cups chicken stock-(broth)
2 cups water
In a soup pot, heat 1 tablespoon extra-virgin olive oil. Add the chicken sausage, breaking it into pieces, and cook until lightly brown. Add the onions, celery, carrots, sweet potato, chile pepper, rosemary, garlic, cumin, salt, and pepper, and cook to soften, 8 to10 minutes.
Wilt in the kale, and season the kale leaves with a little freshly grated nutmeg. Stir in the tomato paste for 30 seconds. Cook to reduce by 1/2 and stir in the lentils, stock, and water. Bring to a boil, reduce the heat to low, and simmer the soup until the lentils are tender, about 35 minutes. Serve immediately or cool, store, and reheat.
fat- 10 g
Protein- 17 g
Approved by Sean Marszalek CEO SDC Nutrition, Inc
Co-founder of SDC Nutrition, Devenee has held various leadership positions in the business sector. She graduated from The PA Culinary Institute in 2001. Her experience in the kitchen allows her to create products that are built to meet the various needs of SDC’s customers.