Bryan And Laura Foltz, Family, Soup
2 teaspoons extra-virgin olive oil
8 ounces sweet Italian sausage, casings removed
*We use a package of sausage instead
2 celery stalks (with leafy tops), thinly sliced
1 medium yellow onion, diced medium
1/2 cup dried lentils
6 cups low-sodium chicken broth
1 bunch (about 1/2 pound) kale, preferably Tuscan, stems removed, torn into bite-size pieces
Coarse salt and ground pepper
2 teaspoons red-wine vinegar
In a large Dutch oven or heavy pot, heat oil over medium-high. Add sausage and cook, breaking up meat with a wooden spoon, until golden brown, about 5 minutes. Add celery and onion and cook until softened, about 5 minutes. Add lentils, broth, and 1/2 cup water and bring to a boil. Reduce to a rapid simmer, partially cover, and cook until lentils and vegetables are tender, 25 minutes.
Add kale and season with salt. Return soup to a rapid simmer, cover, and cook until kale wilts, about 5 minutes. Remove soup from heat, stir in vinegar, and season with salt and pepper.
You can substitute spinach or chard for the kale in this recipe. The soup can be enhanced by adding a couple of thyme or rosemary sprigs as it simmers.
This is a Martha Stewart recipe. See the link below.
https://www.google.com/amp/s/www.marthastewart.com/341748/sausage-lentil-and-kale-soup%3Famp