Do you have a favorite recipe for winter? This is my new go-to dish. It’s healthy, hearty and satisfying without being too heavy or filling. In fact, I’m eating it for breakfast along with some toast and coffee right now! The best part about this recipe is that it only takes 30 minutes to make from start to finish which means you can put dinner on the table in a flash during those busy weeknights when everyone is running around like headless chickens. Did I mention that lentils are high in protein and fiber as well as vitamins A, C, K & B6? They’re also gluten free so they’re perfect if your family has food allergies or sensitivities. Plus they offer a ton of health benefits including
prep: 15 mins cook: 50 mins total: 65 mins Servings: 6 Yield: 6 bowls
freshly ground black pepper to taste
1 rib celery, chopped
1 yellow onion, chopped
2 tablespoons butter
6 cups chicken broth
1 (12 ounce) ring smoked garlic sausage, sliced
1 large tomato, diced (Optional)
1 bay leaf
1 large carrot, cubed
1 pinch cayenne pepper, or to taste
1 teaspoon salt, or more to taste
1 ½ cups black lentils
2 tablespoons sour cream, or to taste
2 bunches lacinato (dinosaur) kale
Melt butter in a pot over medium heat. Saute onion, carrot, and celery until starting to soften, about 5 minutes. Add sausage; mix to coat. Stir in bay leaf and lentils. Pour in broth; season with salt and pepper. Increase heat and bring soup to a simmer. Reduce heat to medium-low and simmer until lentils start to swell up, about 20 minutes.
In the meantime, pull kale leaves away from the stem. Roll leaves up and chop into ribbons. Place in a colander and wash.
Stir kale and tomato into the soup. Cook until kale and lentils are tender, 20 to 25 minutes. Taste and season as desired.
Ladle soup into serving bowls and garnish with sour cream and cayenne pepper.
Per Serving: 549 calories; protein 31.9g; carbohydrates 51.3g; fat 25g; cholesterol 56.9mg; sodium 2555.8mg.