Kale, Sausage and Lentil Soup
2 Turkey Italian Sausage
1 tsp minced garlic
1/2 C thinly sliced onion
1/2 C lentils
1 1/2 C water
1 1/2 C chicken broth
2 C kale (stems and ribs discarded) thin sliced
1 tsp. red pepper flakes
I always jot down my recipes on scratch paper because I make a mess of a good recipe book.
I'm not sure the sausage I used today was turkey or not. The freezer bag was not labeled (shame on me). I don't think it was because there was plenty of oil after browning them. But that was no problem as the onions and garlic sauteed well in it.
I didn't have any prepared chicken stock left so I used half a boullion cube in a cup and a half of hot water. Probably more sodium than I need but it's what I had.
The broth, lentils and water are added to the sauteed onions.
I used red lentils ((masoor dal) instead the brown because that's what I had. Because they are peeled and split, they break down faster. But they thickened the soup so nicely. Think I'll continue using those as a thickener. Isn't that kale pretty?
I vowed to use the condiments packages sitting in the jar on the counter.
The red pepper was a nice touch for this soup.
Quote of the Day: "I'm sick of 'soup of the day'. It's time we made a decision, I want to know what 'soup from now on' is.” - Mitch Hedberg.