Sausage & Kale Lentil Stew

Directions

1. In a Dutch oven, cook sausage, carrots and onion over medium-high heat until sausage is no longer pink, breaking up sausage into crumbles, 8-10 minutes. Stir in garlic; cook 2 minutes longer. Drain.
2. Place tomatoes and red peppers in a food processor; process until finely chopped. Add to sausage mixture; stir in lentils, broth and seasonings. Bring to a boil. Reduce heat; simmer, covered, 20 minutes, stirring occasionally.
3. Stir in kale; cook until lentils and kale are tender, 10-15 minutes. Remove bay leaf.
   Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.