Nutrition balance score
Great
Glycemic Index
25
Low
Glycemic Load
7
Low
Nutrition per serving
Calories316.5 kcal (16%)
Total Fat12.8 g (18%)
Carbs29.4 g (11%)
Sugars2.8 g (3%)
Protein24.8 g (50%)
Sodium648.7 mg (32%)
Fiber5.2 g (19%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
2 teaspoonsextra-virgin olive oil
8 ouncesspicy ground Italian sausage
casings removed
3celery stalks
with leafy tops, thinly sliced
1yellow onion
medium, diced medium
1 cupdried lentils
12 cupslow-sodium chicken broth
0.5 poundkale
preferably Tuscan, stems removed, torn into bite-size pieces
coarse salt
ground pepper
2 teaspoonsred-wine vinegar
Instructions
Step 1
In a large Dutch oven or heavy pot, heat oil over medium-high. Add sausage and cook, breaking up meat with a wooden spoon, until golden brown, about 5 minutes. Add celery and onion and cook until softened, about 5 minutes. Add lentils, broth, and 1/2 cup water and bring to a boil. Reduce to a rapid simmer, partially cover, and cook until lentils and vegetables are tender, 25 minutes.
Step 2
Add kale and season with salt. Return soup to a rapid simmer, cover, and cook until kale wilts, about 5 minutes. Remove soup from heat, stir in vinegar, and season with salt and pepper.
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