• 2 tsp olive oil
• 8 oz sweet Italian sausage
• 2 celery stalks (with leafy tops) thinly sliced
• 1 med yellow onion, diced
• 1/2 cup dried lentils
• 6 cups low sodium chicken or veggie broth
• 1/2 cup water
• *1 bunch (about 1/2 lb) Kale, preferably Tuscan, stems removed & torn into bite size pieces.
• Course salt
• 2 tsp red-wine vinegar
• Ground pepper

*Spinach or chard can be substituted.

Opt:
– 1/8 tsp thyme, or rosemary sprigs to taste
– white corn
– thinly sliced carrots

Directions:

In large Dutch oven or heavy pot, heat oil over medium-high heat.
Add sausage & cook, breaking up meat with wooden spoon, until golden brown (about 5 min).
Add celery & onion (& carrots, if used) and cook until softened (about 5 min).
Add lentils, broth & water and bring to a boil.
Reduce to a rapid simmer, partially cover, and cook until lentils & vegetables are tender, about 25 min.

Add Kale & salt, return to rapid simmer.
Cover and cook until Kale wilts (about 5 min)

Remove soup from heat, stir in red-wine vinegar & seasonings.