Sausage, Lentil And Kale Soup

• 2 teaspoons extra virgin olive oil
• 8 ounces sweet Italian sausage, casings removed
• 2 celery ribs, thinly sliced (with leafy tops)
• 1 medium 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-sized pieces
• course salt and pepper, to taste
• 2 teaspoons red wine vinegar

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

extra virgin olive oil, sweet italian sausage, celery, onion, dried lentils, chicken broth, kale, course salt, red wine vinegar

Taken from www.food.com/recipe/sausage-lentil-and-kale-soup-401554 (may not work)