Black Lentil and Kale Soup with Turkey Andouille Sausage

Name: Black Lentil and Kale Soup with Turkey Andouille Sausage
Ingredients: Sour cream; ½ bunch kale, stemmed, rinsed, chopped (about 3 cups); 1 tablespoon fresh thyme leaves; 1 bay leaf; 4 cups low-sodium chicken broth; 1½ cups beluga lentils, rinsed; Kosher salt and fresh ground black pepper; Kosher salt and fresh ground black pepper; 3 cloves garlic, sliced; 2 carrots, chopped; 2 celery ribs, chopped; 1 medium onion, chopped; ½ cup turkey andouille sausage, sliced; 1 tablespoon grape seed oil

Preparation info

Difficulty
Easy

Appears in

Eating Well to Win

By Richard Ingraham

Published 2017

About

Ingredients

1 tablespoon grape seed oil
½ cup turkey andouille sausage, sliced
1

Lunch

Method

Brown sausages in oil over medium-high heat in a large saucepot.
Remove sausages from pot, and reserve.
Discard all but one tablespoon of oil left in the saucepot.
Add onion, celery, carrots, and garlic and sauté, stirring until they start to soften.
Season with salt and pepper.
Stir in lentils, making sure they get coate