Kale and Sausage Soup

Traditions are to be followed and respected. Eating lentils on New Years Day is one of ours! Apperently they bring good luck and money (as their shape resemble small coins) so my family and I don’t spend one January 1st without a good serving of lentils.

Total Time

30min

4.5

2 Ratings

Author: The Fit Mediterranean

Servings:

Ingredients

•

3/4 cup

Cooked Lentils

•

4 cups

Vegetable Broth

•

3.5 oz

Pork Sausages

•

2 cups

Tuscan Kale

•

1/4 cup

Red Wine

•

1/2

Small Onion , diced

•

1/2

Small Carrot , diced

•

1 Tbsp

Extra-Virgin Olive Oil

•

Chili Pepper

(optional)

Cooking Instructions

In a saucepan heat up the Extra-Virgin Olive Oil (1 Tbsp) , and add the Pork Sausages (3.5 oz) . Cook, breaking up meat with a wooden spoon, until golden brown, about 5 minutes.

Add Carrot (1/2) and Onion (1/2) and cook until softened, about 5 minutes. Pour in the Red Wine (1/4 cup) and let it evaporate on medium, scraping the bottom of the pan.

Add Vegetable Broth (4 cups) , sliced Chili Pepper (1) and bring it to a boil. Let is simmer covered with a lid for about 15 minutes. Meanwhile, wash the kale, remove the stems and torn leaves into bite-size pieces.

Add Tuscan Kale (2 cups) and Lentils (3/4 cup) to the soup, bring back to a simmer and cook for 5 more minutes.

Nutrition Per Serving

CALORIES

582

FAT

21.2 g

PROTEIN

30.8 g

CARBS

66.5 g