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Sausage, Lentil, and

Gluten-Free
Kale Stew Dairy-Free

This comforting, healthy soup can easily be served as a vegetarian
dish. Omit the sausage and add a little extra avocado oil. Leftovers
also make a great lunch for the following day. Or, make a double
batch and freeze leftovers for an on-hand dinner you can heat up
quickly in a pinch.

Time-Saving Tip: Kale is readily available pre-washed and pre-
chopped in 1-pound bags at the grocery store. You can use it in this
soup to help save on prep time.
2 tablespoons avocado oil 4 cups reduced-sodium
1 pound lean Italian turkey chicken broth
sausage, casings removed 3 cups water
1 onion, chopped 1 pound fresh kale,
2 garlic cloves, minced coarsely chopped
1 teaspoon dried oregano ½ teaspoon salt
8 ounces dried brown ½ teaspoon freshly ground
lentils, rinsed black pepper
1. In a large Dutch oven over medium-high heat, heat the oil. Add the
sausage and cook until browned and crumbled, about 5 minutes.
Remove the sausage with a slotted spoon, reserving the drippings
in the pan.
2. Add the onion and garlic to the pan. Cook for 5 minutes or until
the onion is tender.
3. Add the oregano, lentils, broth, and 3 cups water. Bring to a boil;
reduce the heat, and simmer for 25 to 30 minutes or until the
lentils are tender.
4. Stir in the kale, sausage, salt, and pepper. Cover and cook for 5
more minutes or until the kale is wilted and the stew is very hot.

Serves 4. Prep time: 10 minutes. Cooking time: 40 minutes. Total time: 50 minutes.

Per serving: Calories: 461 Fat: 13.6g Saturated Fat: 3.3g Protein: 39.4g
Carbohydrates: 44.4g Fiber: 7.9g

Meat and Poultry Dinners 257