- (Marilyn’s invention from Sue)
- 3 T EVOO (extra virgin olive oil)
- 1 onion and 1 rib of celery (chopped and sauté for 4 minutes)
- 6-7 cups of water
- 2 cups chicken broth
- 1 ½ cups green lentils (rinsed and checked)
- 1 bay leaf
- ¼ teaspoon red pepper flakes
- ½ – 1 # kale (washed and sliced)
- 12 oz. Kielbasa (slice in 1” rounds)
- 16 oz. plum tomatoes
- 2 teaspoons red wine vinegar
- Salt and pepper to taste
Sauté onion and celery for 4 minutes. Add water and chicken broth as well as lentils to the sauté mix. Add the bay leaf and red pepper flakes and bring to a boil. Decrease heat to a simmer for 30 minutes. Then add the Kale, kielbasa sausage, tomatoes and red wine vinegar. Add salt and pepper to taste. Cook 15 minutes more and serve. Great the next day.