SAUSAGE LENTIL AND KALE SOUP | Hearty Gluten Free Soup

sausage

🥗Healthier: turkey sausage

💰Cheaper: ground beef

Turkey sausage reduces fat while still providing flavor.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water + bouillon cubes

Homemade broth is fresher and can be lower in sodium.

kale

🥗Healthier: spinach

💰Cheaper: collard greens

Spinach is milder and more tender.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point.

Chop one large onion and half of another medium onion, three carrots, and a couple of stalks of celery.

Heat 2 teaspoons to 1 tablespoon of oil in a large pot over medium-high heat.

Add 1 pound of sausage (sweet, mild, or spicy, casings removed) to the pot; brown and crumble for about 5-7 minutes.

Add chopped celery, carrots, and onions to the pot; stir and cook for another 5 minutes until softened.

Add 1 bay leaf, 1 tablespoon of chopped thyme, salt, and pepper; stir to combine.

Add 3-4 cloves of minced garlic to the pot; stir.

Add 3/4 cup of dried brown lentils; stir everything together.

Dissolve 8 cups of gluten-free chicken base in the pot; add a little water to help break up fond from the bottom.

Bring to a boil, then reduce heat to medium and cover to simmer for 20-30 minutes until lentils are tender.

Prepare kale by removing tough stems and chopping it; rinse and drain.

After 35 minutes, check lentils and vegetables; remove the bay leaf.

Add chopped kale to the pot; stir and add remaining water as needed.

Bring back to a boil, then reduce heat to medium and cover to cook for another 5 minutes.

Stir in 1/4 cup of fresh parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens