LENTIL AND KALE SOUP WITH CHICKEN SAUSAGE

Quick-cooking lentils form the body of this soup, which is further enriched by nutritious kale. Use brown or green dried lentils for the quickest cooking time; smaller French du Puy lentils will take longer to cook. Chicken sausage adds flavor but can be left out to make the soup vegan.

Kale has gone up in price quite a bit, so consider using another hardy green, perhaps one that’s on sale. Frozen spinach, defrosted and squeezed dry, would also work.

To make this vegetarian, skip the sausage and use vegetable broth or water.

Storage Notes: Refrigerate for up to 4 days or freeze for up to 1 month.

2 tablespoons olive oil

2 links (6 ounces) fully cooked chicken sausage, sliced into thin rounds

1 small yellow onion (5 ounces), diced

2 small carrots (5 ounces total), diced

Fine salt

2 tablespoons tomato paste

2 cloves garlic, minced or finely grated

1 bay leaf, preferably fresh

1 teaspoon dried oregano

6 cups no-salt-added chicken or vegetable broth, or water

1 cup dry brown or green lentils, rinsed and picked over

2 cups (2 ounces) kale, stemmed and finely

chopped

Freshly ground black pepper Chopped fresh parsley, for garnish (optional)

In a large pot over medium-high heat, heat the olive oil until it shimmers. Add the sausage and cook, stirring occasionally, until it browns, about 4 minutes. Add the onions, carrots and a pinch of salt. Cook, stirring occasionally, until the onion turns translucent, about 4 minutes. Use a wooden spoon to scrape up any browned bits as the vegetables release their moisture. Stir in the tomato paste, garlic, bay leaf and dried oregano.

Add the broth or water, lentils, and another pinch of salt. Cover, increase the heat to high and bring to a boil. Partially uncover, and reduce the heat to maintain a lively simmer until the lentils are cooked and the flavors have melded, about 20 minutes. Taste to check that the lentils have fully cooked; if not, cook for 5 to 10 minutes more. Season with additional salt, if desired. Stir in the kale, allowing it to wilt, about 2 minutes. Season with a few grinds of freshly ground black pepper. Remove from the heat, ladle into bowls, sprinkle with the parsley, if using, and serve hot. Serves 4 to 6.

Nutrition information per serving (1 1/3 cups), based on 6 | Calories: 249; Total Fat: 9 g; Saturated Fat: 2 g; Cholesterol: 26 mg; Sodium: 320 mg; Carbohydrates: 28 g; Dietary Fiber: 11 g; Sugar: 5 g; Protein: 16 g.