Low Sodium Lentil Sausage Soup with Kale

Total time1 hr 10 min

Prep time15 min

Cook time55 min

Low Sodium Lentil Sausage Soup with Kale

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Ingredients

6 servings

1 lb italian sausage, casings removed
Botto's Sweet Italian Sausage, 4 lbs.
See all
2 tbsp olive oil
1 medium yellow onion, finely diced
3 medium carrots, peeled and diced
3 stalks celery, diced
4 cloves garlic, minced
2 tbsp tomato paste
1 tsp ground cumin
1 tsp smoked paprika
½ tsp dried thyme
¼ tsp red pepper flakes (optional)
1 can (14.5 oz) diced tomatoes
1 ½ cups french green lentils (lentilles du puy), rinsed
6 cups low-sodium chicken broth
1 bay leaf
4 cups lacinato kale, stems removed and leaves roughly chopped
1 tbsp red wine vinegar
salt and pepper, to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

freshly grated parmesan cheese, for serving (optional)
Omit this
This ingredient likely doesn’t work for the diet.
crusty bread, for serving (optional)

Instructions

1
Heat a large Dutch oven over medium-high heat. Add the sausage and cook, breaking it into rough 1/2-inch pieces with a wooden spoon, until browned and cooked through with no pink remaining, about 6–8 minutes. Transfer the sausage to a plate, leaving the rendered fat in the pot.
2
Reduce the heat to medium. If the pot looks dry, add the olive oil. Add the onion, carrots, and celery and cook, stirring occasionally, until softened and the onion is translucent, about 6–8 minutes.

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