This week’s vegetable box contained a big bunch of kale (Red Russian kale to be exact). I thought it would be a great addition to a hearty winter soup.

Kale is a real “super food” - according to Wikipedia it’s “considered to be one of the most highly nutritious vegetables, with powerful antioxidant properties and is anti-inflammatory. Kale is very high in beta carotene, vitamin K, vitamin A, vitamin C, lutein and zeaxanthin and reasonably rich in calcium.” So there you go.

Second Wikipdedia fun fact - Canada is the largest export producer of lentils in the world and Saskatchewan is the most important producing region in Canada. Crazy!

Here’s how I made my Sausage, kale and beluga lentil soup. First, the kale got chopped up.

Another new ingredient to us - beluga lentils. I picked these up at the Herb & Spice. They look a little more fancy than the standard green lentils.

Soup simmering for 30 minutes…

And the result!

De.lic.ious. And extemely boy friendly.

Rating: 5/5 - fast, easy, healthy, delicious. What more could you ask for?

Boyfriendly beluga lentils, kale and sausage soup

• 3 links of Italian sausage thinly sliced (Tried to buy turkey, but there was none at the grocery store)
• 2 cloves garlic (minced)
• 1 onion
• 1/2 cup beluga lentils
• 3-4 cups of water (I used close to 4 - the lentils soak up a lot of water)
• 3 tsp chicken stock powder
• 1 1/2 cups (generous) of thinly sliced kale (stems removed)
• 1 Tbsp. balsamic vinegar

Method:

Brown sausage in a heavy bottom pot. (If there’s a lot of grease, you can remove the sausage and pat off the excess - I didn’t find this necessary). Add chopped garlic and onion and cook until softened.

Add lentils, water, stock powder. Cover and simmer for 30 minutes. Add kale in the last 5 minutes and simmer uncovered. Before serving stir in the Balsamic vinegar and add pepper to taste.

Make two large meal size servings. I’d probably double this recipe next time to have leftovers for the next day.