Lentil and Sausage Soup

This lentil soup calls for French green lentils, also known as lentils du Puy, because they hold their shape and texture. Combined with kale and sausage, this is a nourishing one-pot autumnal meal that is easy enough for a weeknight, but just as good for weekend football watching.

Makes 2 tablespoons6 to 8 servingsolive oil 1 large onion, diced 3 carrots, peeled and diced 2 ribs celery, diced 2 cloves garlic, minced

1 teaspoon dried thyme leaves

1 teaspoon kosher salt 1⁄2 teaspoon ground cumin

1 1⁄2 quarts chicken or vegetable stock

1⁄2 pound French green lentils (lentils du Puy)

1 pound smoked sausage, cut in slices (precooked)

1 small bunch kale, ribs removed and cut/torn into small pieces

Ground black pepper Salt as needed

1 tablespoon sherry or sherry vinegar

In a large stockpot (about 6 quarts), warm olive oil over medium heat. Add onion and cook 3 to 4 minutes until beginning to soften. Add carrots and celery and cook until everything is soft, an additional 5 to 7 minutes. Add garlic, thyme, salt and cumin. Cook 1 minute until fragrant. Add stock, lentils, sausage and kale. Bring to a boil and then reduce to a simmer. Cook uncovered about 45 minutes until lentils are tender (green lentils will be cooked through, but will hold together and still be a little toothsome.) Add ground black pepper and salt to taste, and stir in sherry or sherry vinegar.