Sausage, Kale & Lentil Soup
Mary Eagle: Account Supervisor
Soups are one of my favorite things, any time of year, but this is one of my favorites as it's super easy, healthy, and filling. But more than anything, I have a very fond memory of this one recipe in particular. I was fortunate to be on maternity leave at the same time as two of my closest friends after we had each given birth to our first child. Knowing that this time would come and go very quickly, we would get together for breakfast, lunch, dinner, basically any opportunity we could to enjoy-- and commiserate-- in the moments together. The food was anything easy to prepare, and the company was always second to none.
For eight weeks we were “Ladies Who Lunch,” and we loved every second of it.
- 3 tbsp. olive oil
- 3 medium carrots
- 3 medium celery stalks
- 1 large onion
- 3 cloves garlic, minced
- 8 cups of water
- 2 cups lentils
- 1 14.5 oz. can diced tomatoes
- 1 tsp. thyme
- 1 lb. mild Italian sausage links
- 1 ½ tsp. balsamic vinegar
- 2 tsp. salt
- 1 tsp. black pepper
- Chopped kale
Sauté peeled and diced carrots, diced celery, diced onion, and garlic in olive oil. Pick over
and rinse lentils, as well as drain the can of diced tomatoes. Stir in water, lentils, tomatoes, and thyme.
Bring to a boil, and simmer 30-45 minutes. While the soup is simmering, cook the Italian sausage links by removing them from the casing and sautéing the meat in a skillet over medium heat. Stir in vinegar, salt, pepper, and kale. Serve immediately.
This is one in a series of posts about our new project, called The Table—a cookbook full of favorite recipes, and the images and stories that go with them, from each member of the Brandtatorship team. From breakfasts to entrées, desserts to cocktails, we’ll be unveiling a new recipe every other week through the end of the year. So pull up a chair. We’re glad to have you.
Photo credit: Rich Brainerd Studios