Kale, Lentil and Sausage Soup

14 Oct

Kale, Lentil and Sasuage Soup

 cooked lentils
breakfast sausage
tomato paste
chicken or vegetable broth
chopped onion
chopped celery
red pepper flakes
chili powder
bay leaves
salt and pepper
fresh, chopped garlic
fresh thyme
cream (optional)

In a large pot, cook the sausage.

When cooked through, drain off the excess fat and add in the onion and celery.

Cook, stirring, for about 2 minutes.  Add in the garlic, thyme, chili powder, and red pepper flakes.

Mix in the tomato paste.

Next, add in the broth and bay leaves.

Add in the lentils (my lentils were already cooked and in the refrigerator, so I put 2/3 of them in a blender already then added them to the soup).

Season the soup with salt and pepper.

Simmer either until the lentils are cooked (about 40 minutes), or if already cooked, for about 20 minutes.

Mix some of the soup in a blender to thicken if you haven’t already.

Add in the kale, simmer 10 more minutes.

**If the soup still is not thick enough, you can add in some dehydrated potato flakes**

Serve with a little cream or some toasty bread.

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