Sausage, Kale, and Lentil Soup

Ingredients:

• 2 tsp Extra-Virgin Olive Oil
• 8 oz. Sweet Italian Sausage, casing removed (I use Mild Italian Sausage)
• 2 Celery Stalks (with leafy tops), thinly sliced
• 1 Medium Onion, diced medium
• 1/2 C Dried Lentils
• 6 C Low-Sodium Chicken Broth
• 1 Bunch (about 1/2 pound) Kale, preferably Tuscan, stems removed, washed and torn into bite size pieces
• Coarse Salt and Coarse Ground Pepper
• 2 tsp Red Wine Vinegar

Directions:

1. In large pot, heat oil over medium-heat. Add sausage and cook, breaking up meat with a wooden spoon, until golden brown, about 5 minutes.
2. Add celery and onion and cook until softened, about 5 minutes.
3. Add Lentils, Broth, and 1/2 C water and bring to a boil.
4. Reduce to a rapid simmer, partially cover, and cook until lentils and vegetables are tender, about 25 minutes.
5. Add Kale and season with salt.
6. Return soup to rapid simmer, cover, and cook until Kale wilts, about 5 minutes.
7. Remove from heat, stir in vinegar, and season with salt and pepper.