Nutrient-rich kale, filling lentils, and succulent sausage are perfect for supper on a bitterly cold night. A crusty olive bread goes well with this dish.
21/2 cups red lentils
1 pound kale
1 tablespoon olive oil
3/4 pound bulk Sweet Italian Sausage, bulk Luganega, or purchased sausage
1 large onion, chopped
1 large carrot, chopped
3 garlic cloves, minced
3 cups Chicken Stock or purchased low-sodium stock
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh oregano or 1 teaspoon dried
1 bay leaf
Salt and freshly ground black pepper to taste
1. Rinse lentils well, and set aside. Rinse kale, discard stems and center of ribs. Cut leaves crosswise into thin slices.
2. Heat oil in a large saucepan over medium-high heat. Crumble sausage into the pan and cook, breaking up lumps with a fork, for 3 to 5 minutes, or until browned. Remove sausage from the pan with a slotted spoon, and discard all but 2 tablespoons grease. Add onion, carrot, and garlic, and cook, stirring frequently, for 3 minutes, or until onion is translucent.
3. Add lentils, stock, parsley, oregano, and bay leaf to the pan. Bring to a boil over medium-high heat, stirring occasionally. Cover the pan, reduce the heat to low, and simmer for 10 minutes.
4. Add sausage and kale to the pan, and cook for an additional 10 to 15 minutes, or until lentils are tender and kale is crisp-tender. Add more stock or water if mixture seems dry. Remove and discard bay leaf, and season to taste with salt and pepper. Serve immediately.
Note: The dish can be prepared up to 2 days in advance and refrigerated, tightly covered. Reheat it, covered, in a 350°F oven for 20 to 25 minutes, or over low heat, stirring occasionally, until hot.