Categories: Meals

Ingredients

• 2 tbsp. olive oil
• 1 white or yellow onion, chopped
• 2 carrots, diced
• 1 celery rib, diced
• 3 garlic cloves, minced
• 1 package lentil soup mix
• 6 cups water
• 1 bunch kale, ribs removed, leaves coarsely chopped
• 2 tbsp. balsamic vinegar
• Hot sauce, to taste
• Kosher salt and black pepper, to taste
• 4 Italian sausages

Directions

1. In a large Dutch oven, heat the olive oil over medium-high heat. Add the onions, carrots and celery and cook until they start to soften, about 5 minutes. Add the garlic and cook for 30 seconds.

2. Rinse and pick over the lentils. Add to the pot along with the enclosed seasoning packet and 6 cups water. Bring to a boil, cover the pan, reduce heat to low and simmer for 30 minutes.

3. Heat a medium skillet over medium-high. Prick the skins of the Italian sausage and brown the sausages on all sides, about 5-6 minutes. Add about 1/4 inch of water to the skillet, cover the skillet, and reduce heat to medium. Cook until the sausages are cooked through, 10-15 minutes. Cover with foil to keep warm.

4. After the lentils have simmered for 30 minutes, remove the cover on the pan, stir in the kale and vinegar and cook until the kale is wilted and the lentils are tender, about 10 minutes. Taste the lentils and season with salt, pepper and hot sauce. Slice the sausages on the diagonal and serve on top of the lentils.

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