Recipe from Real Simple, adapted by Laura Mack
1 lb Italian sausage, casings removed
1 cup chopped onion
2 whole garlic cloves, chopped
2 cups dried red lentils, rinsed
1 container (32 oz) organic chicken broth
1 can (28 oz) whole peeled tomatoes, drained
1 tspn kosher salt
1/2 tspn black pepper
5 cups loosely packed baby kale
1. Cook the sausage in a Dutch oven over medium-high, stirring often, until the meat crumbles and begins to brown, about 4 minutes. Add the onion and garlic and cook until the onion softens and the sausage is browned all over, about 4 more minutes.
2. Add the stock, stirring and scraping to loosen any browned bits from the bottom of the Dutch oven. Add the lentils, tomatoes, salt, and pepper and bring to a boil. Reduce heat to medium-low and simmer until the lentils have softened, 20 to 25 minutes.
3. Stir in the kale and cook, stirring constantly, until softened, about 1 minute.
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