Sausage, Lentil and Kale Soup

Serves 6

• 1 tablespoon extra-virgin olive oil
• 8 ounces sweet Italian sausage, casings removed
• 2 celery stalks, thinly sliced
• 1 medium yellow onion, diced medium
• 1/2 cup dried lentils
• 6 cups low-sodium chicken broth
• 1 bunch (about 1/2 pound) kale, preferably Tuscan, stems removed, torn into bite-size pieces
• Coarse salt and ground pepper
• 2 teaspoons red-wine vinegar

In a large Dutch oven or heavy pot, heat oil over medium-high. Add sausage and cook, breaking up meat with a wooden spoon, until golden brown, about 5 minutes. Add celery and onion and cook until softened, about 5 minutes. Add lentils, broth, and 1/2 cup water and bring to a boil. Reduce heat until the soup comes to a fast simmer, partially cover, and cook until lentils and vegetables are tender, 25 minutes. Add kale and season with salt. Return soup to a rapid simmer, cover, and cook until kale wilts, about 5 minutes. Remove soup from heat, stir in vinegar, and season with salt and pepper.
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