Sausage, Lentil, and Kale Soup

All three of us loved this soup. My mother-in-law will be so proud that we had kale for dinner!


2 tsp extra virgin olive oil
8oz sweet Italian sausage, casings removed
2 celery stalks, thinly sliced
1 medium yellow onion, diced
1/2 cup dried lentils
6 cups chicken broth
1 bunch kale, torn into bite size pieces (stems removed)
coarse salt and ground pepper
2 tsp red-wine vinegar

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 five 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.

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.