Lentil Soup with Kale & Andouille
Warm, hearty, and bursting with bold Cajun flavors, this Andouille sausage and lentil stew is a one-pot wonder that’s perfect for cozy evenings. Packed with protein, tender lentils, and vibrant kale, it’s comfort food that feels indulgent yet nourishing!
Ingredients:
- 1 Tbsp. olive oil
- 1 lb. (5 links) DIBROVA Andouille sausages, sliced or casings removed and broken into chunks
- 1 onion, chopped
- 2 garlic cloves, chopped
- 4 cups chicken stock
- 1 (28 oz.) can whole peeled tomatoes, roughly chopped or crushed with a fork
- 2 cups red or yellow lentils, rinsed
- 1 tsp. salt
- 1/2 tsp. pepper
- 1/2 tsp. ground coriander
- 1/2 tsp. ground cumin
- 1/4 tsp. paprika
- 5 cups loosely packed baby kale, roughly chopped
- 1 tsp. red wine vinegar
Instructions:
- Heat the olive oil in a large Dutch oven over medium-high heat. Cook the sausage for about 5 minutes, stirring frequently, until lightly browned.
- Add the onion and garlic, cooking for about 4 minutes more, until the onion is tender.
- Stir in the chicken stock, tomatoes, lentils, and seasonings, scraping the bottom of the pot to incorporate any browned bits. Bring the mixture to a boil.
- Reduce the heat to low, partially cover, and simmer for 25 minutes, or until the lentils are tender.
- Add the kale and cook for 3 more minutes.
- Turn off the heat and stir in the vinegar. Serve warm.