Lentil Soup with Kale and Sausage

Name: Lentil Soup with Kale and Sausage
Prep time: 10 min
Cook time: 30 min
Ingredients: 2 teaspoons olive oil; 1 small onion , coarsely chopped; 8 ounces Italian-style or chorizo-style soy sausage; 4 cups vegetable broth , homemade or store-bought; 1 package (10 ounces) frozen chopped kale or collard greens, or half of a 16-ounce bag; 1 can (15 ounces) organic vegetarian lentils; ¼ teaspoon salt; 6 tablespoons grated Parmesan -style soy cheese

Chef

David Ricketts

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Cookbook

Eat to Beat Prostate Cancer Cookbook

Published by Stewart, Tabori & Chang

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This image courtesy of Joseph DeLeo

Here's a hearty cold-weather soup that makes use of some of the best convenience products: canned organic vegetarian lentils, frozen chopped kale, and soy sausage. Everyday, it seems, there are new versions of soy sausage in the supermarket. If the one you're using has a casing, remove and discard it. And in most cases, the 8 ounces called for in the recipe will not use a whole package, so you'll have some left over. Nutritionally the soup delivers 16 grams of protein per serving and 8 grams of fiber, along with only 200 calories and 1 gram saturated fat. This is the kind of recipe that invites endless variation. You could add frozen corn kernels, frozen peas, a splash of balsamic vinegar, cannellini beans instead of lentils, and on and on.

NotesMake-Ahead Tip: Soup can be refrigerated for up to three days, or frozen for up to a month.

Serving Suggestions: Crispy bread sticks or a crusty loaf of whole-grain bread—that's it.

Makes6 servings

Preparation Time10 min

Preparation Time - Text10 minutes

Cooking Time30 min

Cooking Time - Text30

Cooking Methodsauteeing

CostModerate

Easy

Total Timeunder 30 minutes

Make Ahead RecipeYes

One Pot MealYes

OccasionCasual Dinner Party, Family Get-together

Recipe Coursehot appetizer, main course

Dietary Considerationvegetarian

Mealdinner

Taste and Texturesavory, spiced

Type of Dishhot soup

Ingredients

2 teaspoons olive oil
1 small onion, coarsely chopped
8 ounces Italian-style or chorizo-style soy sausage
4 cups vegetable broth, homemade or store-bought
1 package (10 ounces) frozen chopped kale or collard greens, or half of a 16-ounce bag
1 can (15 ounces) organic vegetarian lentils
¼ teaspoon salt
6 tablespoons grated Parmesan-style soy cheese

Instructions

In a large nonstick saucepan, heat oil over medium heat. Add onion and cook, stirring occasionally, until softened, about 5 minutes.
If sausage is wrapped in casing, discard casing. Crumble sausage into the saucepan, and cook, stirring occasionally, for 5 minutes. Add broth and kale. Bring to a boil. Then reduce heat and simmer, covered, for 15 minutes.
Stir in lentils and salt and simmer for 5 minutes longer. Ladle into six bowls and sprinkle each with 1 tablespoon Parmesan before serving.