Sausage & Kale Lentil Stew

• 1 pound bulk pork sausage
• 10 baby carrots, chopped (about 3/4 cup)
• 1 small onion, finely chopped
• 4 garlic cloves, minced
• 4 plum tomatoes, halved
• 3/4 cup roasted sweet red peppers
• 1 cup dried lentils, rinsed
• 2 cans (14-1/2 ounces each) vegetable broth
• 1 bay leaf
• 1/2 teaspoon ground cumin
• 1/4 teaspoon pepper
• 2 cups coarsely chopped fresh kale

1. In a Dutch oven, cook sausage, carrots and onion over medium-high heat until sausage is no longer pink, breaking up sausage into crumbles, 8-10 minutes. Stir in garlic; cook 2 minutes longer. Drain.
2. Place tomatoes and red peppers in a food processor; process until finely chopped. Add to sausage mixture; stir in lentils, broth and seasonings. Bring to a boil. Reduce heat; simmer, covered, 20 minutes, stirring occasionally.
3. Stir in kale; cook until lentils and kale are tender, 10-15 minutes. Remove bay leaf.
4. Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

pork sausage, baby carrots, onion, garlic, tomatoes, sweet red peppers, dried lentils, vegetable broth, bay leaf, ground cumin, pepper, fresh kale

Taken from www.tasteofhome.com/recipes/sausage-kale-lentil-stew/ (may not work)