Thanks to Bainbridge Island CSA subscriber, Kassia, for contributing this recipe. (Adapted from the recipe printed on the back of the lentil bag!)
2 carrots, chopped
1 large onion chopped
1 large clove garlic chopped
1 Tbsp olive oil
1 lb chicken or turkey Italian sausage, sliced
1 lb lentils
4 cup vegetable broth
1 tsp sage
1 tsp thyme
1/2 tsp pepper
1/2 tsp salt
1 lb chopped kale (washed)
Saute carrots, onion, garlic in the olive oil on med-hi heat for 10 minutes until onion is soft. Stir in sausage and lentils and cook for another 8-10 minutes. Add broth, sage, thyme and salt & pepper. Cook on low for 30-40 minutes. Stir in kale and cook for 20-30 minutes. Tastes especially good when served with a fresh loaf of bread or freshly baked rolls.
Note from Kassia: My kids LOVE this recipe! I often cook the sausages whole in the stew, then remove them, slice, and stir back into the stew for the final 10 minutes of cooking.
And checkout Kassia’s daughter Jianna’s recipe for Kale Chips.