Kale, Turkey Sausage and Lentil Soup

Ever see the Friends episode where Rachel makes the English trifle? To give you the cliff notes summary, Monica lets Rachel make a dessert for Thanksgiving even though Rachel is not very experienced in the cooking/baking department. She ends up making a trifle with layers of ladyfingers, jam, custard, raspberries, more ladyfingers, beef sauteed with peas and onions, more custard, bananas, then whipped cream. Gross, right? Turns out two pages of a magazine were stuck together and Rachel followed the recipe for half a shepherds pie and half a trifle. Most of their friends (and Ross and Monica’s parents) think it’s absolutely nasty, but Joey ends up saying, “I like it. What’s not to like? Custard? Good. Jam? Good. Meat? GOOD.”

It’s such a funny episode and every time I watch it, I laugh even harder than I did the time before. But when do I not laugh at a Friends episode? Never.

A couple of nights ago, I made kale, sausage and lentil soup and totally felt like Joey eating the trifle as I snuggled up on the couch and ate my soup. I remember thinking: Kale? Good. Turkey sausage? Good. Lentils? Good. I relate most of life’s events to a Friends episode. True story.

I decided to try kale, sausage and lentil soup at home after loving Potbelly’s version. The combo of foods is killer, and it’s pretty healthy, which is a win on so many levels. The below recipe is adapted from Rachel Ray. I used a combination of cumin and chili powder to add warm and spicy flavors.

If you end up making this soup, don’t forget to tag your photos with #marinamakeseats!

Kale, Turkey Sausage and Lentil Soup

Serves 4-6

Ingredients

• 1 tablespoon of olive oil
• 1 pound ground turkey
• 1/2 cup of chopped onion
• 2 large carrots, peeled and chopped
• 6 gold potatoes, peeled and chopped into small dices
• 2 garlic cloves, minced
• 2 tablespoons of ground cumin, divided
• 1 tablespoon of chili powder
• 2 tablespoons of oregano
• Kosher salt and freshly ground black pepper
• 1 bundle of curly kale, stemmed and chopped
• 4 tablespoons of tomato paste
• 4 1/2-5 cups chicken stock
• 1 3/4 cups lentils

Directions

In a large pot or dutch oven, heat the olive oil over medium-high heat. Add the ground turkey, 1 tablespoon of cumin and 1 tablespoon of oregano. Season with salt and pepper. Breaking the turkey apart until it’s browned and almost cooked through.

Add the onions, carrots, potatoes and garlic, and 1 tablespoon of cumin, chili powder and oregano (1 tablespoon each). Season with salt and pepper again. Cook vegetables until soft and translucent, about 8-10 minutes.

Add curly kale and stir to combine until wilted. Next, add the tomato paste and stir to combine. Add the chicken broth and lentils and bring to a boil. Reduce to simmer and continue cooking until lentils are tender, about 30-35 minutes. Add extra seasoning and salt if needed.