Sausage, Lentil, & Kale Stew
Adapted from a Rachael Ray recipe.

  • 1 lb. ground sausage
  • 1 medium onion, chopped
  • 8 oz. fresh mushrooms, broken in pieces
  • 1 baking potato, chopped
  • 6 oz. can tomato paste
  • 1 Tbsp. minced garlic
  • 2 tsp. salt
  • 1 tsp. black pepper
  • 1 tsp. dried rosemary
  • 1 tsp. dried thyme
  • 6 cups water
  • 4 tsp./cubes chicken bouillon
  • 1 bunch kale, stems removed, leaves chopped
  • 1 cup dried lentils

    1) In a large soup pot (6-8 quart), cook the sausage over medium-high heat, breaking it apart as it browns.

    2) Add the onion, mushrooms, potato, tomato paste, garlic, salt, pepper, rosemary, and thyme. Cook, stirring frequently, for 3-4 minutes.

    3) Add the water and bouillon, turn the heat up to high and bring to a boil. Add the kale and lentils and reduce heat to medium-low. Simmer for 30-40 minutes, until lentils are tender. Makes 6 servings.

    Nutrition Information: (1 of 6 servings)
    Calories- 425, Total Fat- 24.5g (Saturated Fat- 9.1g, Polyunsaturated Fat- 3.7g, Monounsaturated Fat- 11.7g), Cholesterol- 60.6mg, Potassium- 1,512.4mg, Total Carbohydrate- 37.2g (Dietary Fiber- 11.8g, Sugars- 7.6g), Protein- 23.1g

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