Lentil, Kale, and Sausage Soup

2 ½" piece smoked kielbasa, sliced thin
2 teaspoons vegetable oil (if necessary)
2 garlic cloves, minced
1 small onion, sliced thin
½ cup lentils, picked over and rinsed
1 ½ cups chicken broth
1 ½ cups water
½ small bunch kale, stems and center ribs discarded, and leaves sliced thin (about 2 cups)
1 tablespoon balsamic or red wine vinegar

In a 3-quart heavy saucepan brown sausage over moderate heat and transfer with a slotted spoon to paper towels and drain. Adjust remaining fat in pan – you want about 1 teaspoon. Cook garlic, stirring until golden. Add onion and cook until softened.

Add lentils, water, broth, and sausage, and simmer, covered, 30 min. Add kale and simmer, uncovered, 5 – 7 min. or until tender. Stir in vinegar and salt and pepper to taste.

Makes about 3 cups.


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