Warm up this winter with this delicious soup that’s an excellent source of vitamin A.

Lentil, Kale & Sausage Soup

Ingredients
2 tbsp olive oil
2 Italian sausages
1 large onion, finely chopped
1 leek (white part only), sliced
3 carrots, diced
2 garlic cloves, minced
156-mL can tomato paste
1 tsp ground coriander
1 tsp salt
8 cups chopped kale leaves, about 1 small bunch
540-mL can lentils, rinsed and drained
grated parmesan (optional)

Method
Heat a large, wide saucepan over medium. Add oil, then sausages. Turn sausages occasionally until they lose their pink colour, 4 to 6 min. Remove to a plate.

Add onion, leek, carrots and garlic to pan. Cook until onion starts to soften, about 3 min. Meanwhile, thinly slice sausages. Stir in tomato paste, coriander, salt, sausages and any juices. Continue to cook, stirring frequently, until flavour develops, 5 more min.

Pour in 4 cups water. Bring to a boil. Stir in kale and reduce heat to medium. Cover and gently boil, stirring occasionally, until kale is tender, 5 to 7 min. Stir in lentils. If soup is too thick, stir in more water. Ladle soup into bowls. Sprinkle with parmesan. Serve immediately.

Serves 6 | Per serving 308 calories, 16 g protein, 36 g carbs, 13 g fat, 8 g fibre, 857 mg sodium.

Courtesy of Claire Tansey.
Food Editor, Chatelaine
www.chatelaine.com