Mixed Lentil Soup with Kale

This recipe is one that I have been making for years and it never gets old.  I think I have finally perfected it after making some minor tweaks over the years.  It can be made vegetarian or you could add ground sausage or dice up some cooked sausage if you like your soup with meat.  I sometimes substitute chard for the kale depending on what looks better at the market.  I hope you enjoy it as much as we do!

Serves 4-6

Ingredients:
1/2 Cup green or french lentils
1/2 Cup yellow lentils
1 Can of diced tomatoes
2 Tablespoons tomato paste
1 Bunch of kale or chard of choice, chopped
1 Medium yellow onion, chopped
5 Cups water
3 Tablespoons balsamic vinegar
1 Tablespoon dried thyme
1 Tablespoon dried oregano
1 Tablespoon oil of choice
Coarse salt and ground pepper
Optional:  1/2 Pound sweet Italian sausage (I like Applegate chicken sausage)


In a large pot heat oil over medium-high. Add onion and cook, stirring, until softened and browned, 3 to 5 minutes. If you are adding cooked meat, I would add it a minute or two after the onion and let it brown up, if the meat is raw, brown beforehand.  Add tomato paste, oregano, and thyme; stir to combine.  Add lentils, 5 cups water, balsamic vinegar, and tomatoes with their juice; bring to a boil. Reduce heat and simmer, partially covered, 25 minutes. Add kale or chard; season with salt and pepper, and cook until lentils and greens are tender, 15 to 20 minutes more.  Enjoy immediately with bread or crackers (GF of course!) if preferred.