Lentil soup with Italian sausage and kale

Step 1/ 3

• ½ onion
• 1 cloves garlic
• ¼ fennel
• 250 g Tuscan kale
• 250 g Italian sausages

• knife
• cutting board

Finely mince onion and garlic. Roughly dice fennel. Wash Tuscan kale and cut into approx. 2 cm/1-in. strips. Remove Italian sausage meat from casings.

Step 2/ 3

• ½ tbsp tomato paste
• 125 g beluga lentils
• 1 bay leaves
• ¾ l chicken stock

• pot (large)
• cooking spoon

Heat olive oil in a large pot and fry the sausage meat until crisp and brown. Add onion and garlic and sauté until soft. Add fennel and tomato paste and continue to fry until the fennel is also soft. Add lentils, bay leaf, and Tuscan kale and broth let it simmer for approx. 30 – 40 minutes over medium heat.

Step 3/ 3

• ½ tsp sugar
• ½ tsp white balsamic vinegar
• Parmesan cheese (grated, for serving)
• salt
• pepper

Once the lentils are cooked, season with sugar, white balsamic vinegar, salt, and pepper. Serve soup with grated Parmesan cheese. Enjoy!

Enjoy your meal!