Home » You Can Accomplish This Before Your Effing Head Explodes: Kale & Lentil Soup

You Can Accomplish This Before Your Effing Head Explodes: Kale & Lentil Soup

So this one didn’t turn out as planned.

I start making dinner at 7 AM or even the night before most days because eating healthfully takes a LOT of damned effort compared to the alternative of phoning in a pizza or opening a bag of chips. . .

Anyway, the other morning, I was cooking some organic chicken sausage and some CSA kale which I planned to spread over a mustard slathered whole wheat pizza crust later that afternoon for a kale sausage pizza.

But Mac was awake and wanted some sausage.

A. Lot. Of. Sausage.

My pound of sausage was looking pretty light by the time he had his fill.

Sheeeettt.  What about dinner?!

It occurred to me that I could perhaps beef everything up with some cannelloni beans.

EXCEPT, I didn’t have any in the freezer and I didn’t have time to soak and cook them.

Lentils!  Go with lentils!  They soak and cook quickly.

I dumped some lentils in a pot.

And as the day progressed, I couldn’t stop thinking about how I might find the texture of the lentils on a pizza crust somehow um gross.

So I jammed everything in the fridge and figured we could do tacos or leftovers as back up.

And we did.

But what about all that stuff?

Later in the evening it occurred to me that I could possibly make a soup the following morning.  And it was fast, filling, and pretty healthy.

Here’s How:

1.  Cook some Italian sausage in a bit of olive oil on the stove top.  Allow to cool and cut into bite size pieces.  Set aside.

2.  In the same pan, wilt some kale in the sausage drippings.

3.  In a large stock pot, add some olive oil, chopped carrots and onion.  Soften.

4.  Once the vegetables are a little soft, add 32 ounces of organic, reduced sodium chicken broth.  And some water too.

5.  After the carrots become a bit softer, add lentils (prepped according to package directions), sausage, kale.

6.  Heat.

7.  Season to taste with salt, pepper, crushed red pepper flakes.

8.  Add a generous amount of freshly chopped parsley.

I served the soup with those buttermilk biscuits from a tube.  (Lame, but man are they good and Mac loves them) and grated pecorino, and a side of fresh salad.

Everything was done in advance and once we returned from our hike at Patapsco State Park, all I had to do was reheat the soup.

Soup-er simple.

(I cannot believe I just typed that.  I’m going to need to add 27 expletives to this post to cancel out the dorky peppiness of that phrase.)

How I spent my time while NOT worrying about dinner?

Patapsco 1

Patapsco 3

Patapsco 4