1 pound of smoked sausage (pork or turkey) – fully cooked, sliced: We prefer Canter Hill’s Smoked Pork Kielbasa
4 carrots, sliced on bias
1 large sweet onion, chopped
3 celery ribs, chopped
2 cloves garlic, minced
1 tbsp. canola oil (or vegetable)
1 tsp. salt
¼ tsp cumin
¼ tsp cayenne pepper
3 medium potatoes, peeled & diced (red, golden or white…NOT russet)
6 cups vegetable (or chicken) stock (if unsalted add 1–2 additional tsp. salt to taste)
1 cup dried lentils, rinsed
1 can (28oz) diced tomatoes, with juice
3–4 cups (not packed) roughly chopped kale (this is about ⅔– 1 bunch of kale)
Instructions
In a Dutch oven, cook the kielbasa, carrots, celery, onion, garlic, and salt in oil over medium heat until carrots are almost tender, about 10 minutes. (Add cumin & cayenne after about 5 minutes, once veggies start to release liquid.)
Stir in the stock and lentils; bring to a boil. Reduce heat; cover and simmer for 25 minutes.
Stir in the potatoes, cover and simmer another 15 minutes, or until potatoes are tender.