Ingredients
Scale
- 1 lb. bulk mild Italian sausage
- 1 medium yellow onion (diced)
- 2 celery stalks (with leafy tops, thinly sliced)
- 2 cloves garlic (minced)
- 4 cups bone broth or chicken stock
- 2 cups dried lentils
- 1 tsp. crushed red pepper flakes
- 1 26.46-oz. box Pomì strained tomatoes
- 5 cups loosely packed baby kale leaves
- 2 tsp. red wine vinegar
- Salt and pepper (to taste)
- ¼ cup chopped fresh parsley
Instructions
- In a large Dutch oven or heavy pot, cook sausage over medium-high heat until the meat crumbles and begins to brown, about 5 minutes. Add onion, celery and garlic and cook until softened, about 5 minutes.
- Add stock, lentils, red pepper flakes and tomatoes and bring to a boil. Reduce to a rapid simmer, partially cover, and cook until lentils are tender, 30-35 minutes.
- Add kale and simmer, uncovered, until tender, 2-3 minutes, Stir in vinegar and season with salt and pepper, to taste. Sprinkle with chopped parsley before serving.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main