The original link – Chatelaine.com
2 tbsp olive oil
2 Italian sausages
1 large onion, chopped
1 leek, sliced
3 carrots, diced
2 garlic cloves, minced
156ml can tomato paste
1 tsp coriander
1 tsp salt
1 small bunch kale, stems removed, chopped
540ml can lentils, drained and rinsed
Instructions:
Heat a large, wide saucepan over medium. Add oil, then sausages. Turn sausages occasionally until they lose their pink colour, 4 to 6 min. Remove to a plate. Add onion, leek, carrots and garlic to pan. Cook until onion starts to soften, about 3 min. Meanwhile, thinly slice sausages. Stir in tomato paste, coriander, salt, sausages and any juices. Continue to cook, stirring frequently, until flavour develops, 5 more min. Pour in 4 cups water. Bring to a boil. Stir in kale and reduce heat to medium. Cover and gently boil, stirring occasionally, until kale is tender, 5 to 7 min. Stir in lentils. If soup is too thick, stir in more water. Ladle soup into bowls. Sprinkle with parmesan. Serve immediately.