adapted from Real SimpleIngredients
1 lb sausage
1 1/3 cup dry red lentils, rinsed
1 small yellow onion chopped
4 cups chicken broth
1 can whole peeled tomatoes pureed with a hand blender
1 bag of Kale
salt and pepper to taste
- Cook the sausage in a Dutch oven over medium-high, stirring often, until the meat crumbles and begins to brown, about 4 minutes. Add the onion and cook until the onion softens and the sausage is browned all over, about 4 more minutes.
- Add the stock, stirring and scraping to loosen any browned bits from the bottom of the Dutch oven. Add the lentils, tomatoes, salt, and pepper and bring to a boil. Reduce heat to medium-low and simmer until the lentils have softened, 20 to 25 minutes.
- Stir in the kale and cook, stirring constantly, until softened, about 1 minute.