LENTIL****Lentil Soup with Tomatoes and Swiss Chard or Kale

By Unblond1

We both liked this very much. Makes a great quick and easy lunch. Prep takes about 10 minutes and it's ready in under an hour. The leftover serving may need extra broth added to thin it out.

Ingredients

• 3 servings
• 1/2 can aurora tomatoes
• 1 tbsp. EVOO
• 2 ounces turkey keilbasa, diced
• 3 ounces Inari organic green lentils, rinsed
• 1/4 onion diced
• 1 carrot peeled and diced
• 1 celery stalk diced
• 1 clove garlic, minced
• 2 1/2 ounces kale, sliced
• sea salt and Aleppo pepper or piment d'Espelette
• 3 cups chicken broth
• 1 bay leaf
• 2 - 3 sprigs fresh thyme
• 1 sprig fresh rosemary
• 1 sprig fresh sage
• 2 tsp. EVOO

Details

Servings 3

Preparation

Step 1

Saute kielbasa in olive oil until lightly browned and remove with slotted spoon. Add onion, carrot and celery to olive oil and saute for about 10 minutes, until soft. Add tomatoes and garlic and cook for another five minutes or so. Tie herbs together with string and/or a leek leaf and add, along with remaining ingredients, including Kielbasa.

Bring to a boil, lower heat and simmer over moderate heat, covered, for 30 - 40 minutes, until lentils are tender. Remove from heat and remove herbs and bay leaf.

Drizzle each serving with 1 tsp. best extra virgin olive oil to serve.

NUTRITION:

Calories - 265
Fat - 10.3
Sat Fat - 1.8
Carbs - 27.9
Fibre - 11.1
Protein - 17.1