This St. Patty's day, I strayed a little from the traditional menu. I'm not really a corned beef and cabbage kind of a girl, but I am a stew girl. I adore beef stew, but since I've posted like a million beef stew recipes on this site I opted for something a little different. Say hello to lentils and kale, soon to be one of your favorite superfood combos ever.
Rich in magnesium and fiber, lentils are one of the less renown superfoods. They are really high in protein, so a just a small bowl of soup will go a long way. Plus, they make the broth thick and creamy, which is perfect for chilly spring nights. Kale is just awesome for your body. It is definitely worth all the fuss. It's high in vitamin A, K, and C and it also packs in a ton of minerals. I try to force feed my family a little kale every day, but this recipe makes it easy. Gently sautéed in a little garlic and some red pepper flakes, the kale transforms from something that tastes a little too healthy to something that tastes ridiculous. (Since I'm not a fan of soggy greens, I set them aside after sautéing them and add them back in at the last minute.) Last, but least, I used Italian turkey sausage to keep things on the lighter side. This soup is hearty, but health conscious, and pairs great with a stout or dark ale and some crusty bread.
Kale and Lentil Soup
Click here for a printable recipe!
- 1 T Olive Oil
- 1/2 lb Italian Turkey Sausage (Omit for Vegan)
- 1/2 cup Baby Kale
- 1/2 cup Baby Spinach
- 1/2 cup Swiss Chard
- 1 t Red Pepper Flakes
- 2 Cloves Garlic, minced
- 1 Leek, diced
- 2 Carrots, diced
- 3 Stalks Celery, diced
- 1 t Thyme
- 1 Bay Leaf
- 3 cups Chicken or Vegetable Broth
- 3 cups water
- 1 1/2 cups Dried Lentils, rinsed
Prep Time: 15 minutes • Cook Time: 30 minutes • Yields: 6 Servings
1. In a large stock pot, heat oil over medium high heat. Remove sausage from casing and brown in oil until completely cooked. Remove from pot and set aside.
2. Add red pepper flakes and garlic. Sauté until garlic starts to brown. Add greens and continue sautéing until greens have wilted. Remove and set with sausage.
3. Add leek, carrots, and celery to the pot. Cook for 10 minutes or until vegetables are soft. Add spices, broth, water, and lentils. Bring to a boil, cover, and let simmer for 20-25 minutes or until lentils are soft.
4. Add greens and sausage. Cook for 3 -5 more minutes or until sausage has reheated. EAT!
Note: The lentils tend to absorb water, so you may need to thin out the leftovers with a little water.