LENTIL SOUP WITH SAUSAGE AND GREENS @rachelsclevercreations
Ingredients
1 ½ tablespoons olive oil, divided
1 package (12 ounces) cooked chicken sausage, sliced (I used organic chicken & apple sausage)
1 large onion, chopped
2 medium carrots, chopped
2 cups butternut squash, chopped
3 stalks celery, chopped
3 cloves garlic, finely chopped
1 tsp herbs de province
1/2 tsp rosemary
1 bay leaf
1 cup red lentils, rinsed
4 cups reduced-sodium vegetable or chicken stock
4 cups roughly chopped Swiss chard, kale, spinach or other leafy green
1 tablespoon balsamic vinegar
½ teaspoon kosher salt
¼ teaspoon black pepper
Instructions
In a large Dutch oven or other heavy bottomed pot, heat ½ tablespoon oil over medium-high heat. Add the sausage slices and brown them on both sides. Transfer the sausage to a bowl.
Add the remaining tablespoon oil to the pot along with the onion, carrot, butternut squash, and celery. Cook until slightly softened, 4-5 minutes. Stir in the garlic, herbs de province, rosemary and bay leaf, and cook until fragrant, about 1 minute. Add the lentils, stock and 4 cups water. Bring to a boil, then lower the heat and simmer with the lid slightly ajar until lentils are tender, about 15-20 minutes.
Stir in the greens, vinegar, salt, pepper, and sausage and cook until the greens are wilted and the sausage is heated through, 3-4 minutes. Adjust seasoning to taste.
*I used some vegan parmesan cheese that a friend gave me to bump it up a notch while eating.
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