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Sausage & Kale Lentil Stew

I made a pot of this awesome soup when visiting my sister and her family. Now, I'll bring it along when I stop by or pack up a few containers for my nephew, who appreciates a home-cooked meal while he's off at college. —Tiffany Ihle, Bronx, New York
  • Total Time
    Prep: 20 min. Cook: 45 min.
  • Makes
    6 servings (2 quarts)

Ingredients

  • 1 pound bulk pork sausage
  • 10 baby carrots, chopped (about 3/4 cup)
  • 1 small onion, finely chopped
  • 4 garlic cloves, minced
  • 4 plum tomatoes, halved
  • 3/4 cup roasted sweet red peppers
  • 1 cup dried lentils, rinsed
  • 2 cans (14-1/2 ounces each) vegetable broth
  • 1 bay leaf
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon pepper
  • 2 cups coarsely chopped fresh kale

Directions

  • 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.
  • 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.
  • 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.
Nutrition Facts
1-1/3 cups: 339 calories, 17g fat (5g saturated fat), 41mg cholesterol, 1007mg sodium, 29g carbohydrate (5g sugars, 5g fiber), 17g protein.

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