Lentils were not something I had a child but one day we were eating at an Italian restaurant that offered a lentil stew, so I decided to give it a try and I LOVED it! As I was eating it, I would pick out ingredients and then decided to give it a try at home. Over the years, I’ve modified and perfected the recipe and today, New Year’s day, 2017, that’s what I made us for dinner. Bill LOVES my soups and this one I even made the stock. However, stock is another post…lol
SO, this recipe uses boxed stock from the store. It can be a little spicy, so if you don’t like spice, tune it down. Happy New Year folks!
In a dutch oven or similar pan, add olive oil. Once the oil is hot, add onions, celery, and carrots. Sprinkle with about 1/2 tsp of salt and some pepper (remember, season as you go). Next, add garlic and sausage. Break up sausage and once it is crumbly then add the roasted red peppers and the can of tomatoes. This will give you enough liquid to get up some of those dark bits on the bottom of the pan.
Next, pour in the stock, add the remaining spices, herbs and bay leaves. NOTE: Leave the herbs on their stems. There is flavor there and you will fish the stems out at the end.) Bring this to a boil.
Once it comes to a boil, add the Lentils and turn it down to a simmer. Cook about 30 min and taste. Add additional salt/pepper as needed. At this point, add the Kale. It will wilt down quickly, so don't worry if it seems like a lot.
Serve with toasted Pumpernickel or sourdough bread.
If you don't like spice, omit the red pepper flakes.
Optional: If you have parmesan rinds, put one in the soup with the lentils. It just adds a layer of nuttiness. YUM!