Ingredients
6
6 servings
- •1 pound bulk Italian sausage
- •1 bunch kale, chopped into bite-sized pieces
- •4 medium carrots, diced
- •1 medium onion, diced
- •9 cups water
- •1 ⅓ cups lentils, rinsed
- •1 (6 ounce) can tomato paste
- •2 tablespoons white vinegar
- •1 tablespoon brown sugar
- •2 teaspoons garlic powder
- •1 ¼ teaspoons garam masala (Optional)
- •1 teaspoon dried thyme
- •½ teaspoon dried dill weed
- •½ teaspoon dried tarragon
- •salt to taste
Instructions
- Heat a large pot over medium heat. Cook and stir sausage until browned, about 5 minutes. Add kale stems, carrots, and onion; saute until soft, about 5 minutes. Pour in water and lentils; bring to a boil. Reduce heat to a simmer until lentils are tender, about 20 minutes.
- Stir tomato paste, vinegar, brown sugar, garlic powder, garam masala, thyme, dill, tarragon, and salt into the pot. Return to a boil. Reduce heat; simmer, uncovered, until flavors blend, about 15 minutes. Toss in kale leaves and let wilt, about 5 minutes.
Nutritional Facts
Per 6 servings
- Calories: 429
- Carbohydrate: 50g
- Fat: 16g
- Fiber: 18g
- Protein: 26g
- Sugar: 10g
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