Foothills Herbal & Apothecary

Ingredients

• 1 cup rinsed, soaked green dry lentils
• 1 kielbasa sausage or a couple Aidells or sausage of choice-sliced
• 1 rough chopped large yellow onion
• 1 cleaned and diced carrot
• 2 TBl. Avocado oil or sautéing oil
• 1/2 can stewed tomatoes
• 2  garlic cloves, minced
• 1 bay leaf
• Pinch of salt and pepper to taste
• 1 cup chicken or veggie stock*
• 2 cups washed baby kale
• 1 cup water 
• Chopped cilantro or parsley to garnish (optional)

Method

Rinse the lentils and let them soak in water while moving on to the next step.

Heat a Dutch oven or pot over med. High heat, add oil, onions, carrots and garlic.

Add the sausage slices.

Sautéed 5 mins or so until onions are translucent.

Drain the lentils and add to the pot

Add the stewed tomatoes, bay leaf, chicken broth*, and water

Bring to a simmer and reduce heat to low, cover for 15 minutes

Stir, add baby kale, taste seasoning and add salt and pepper, add water as needed

Cover and simmer until the lentils are done, tender, but not mushy. 

Remove bay leaf

Serve in soup mugs, dollop of sour cream (optional) and sourdough toast.

* you can use just water instead of stock, adjust seasoning accordingly