Ingredients
1 pound bulk pork sausage10 baby carrots, chopped (about 3/4 cup)1 small onion, finely chopped4 garlic cloves, minced4 plum tomatoes, halved3/4 cup roasted sweet red peppers1 cup dried lentils, rinsed2 cans (14-1/2 ounces each) vegetable broth1 bay leaf1/2 teaspoon ground cumin1/4 teaspoon pepper2 cups coarsely chopped fresh kale
Preparation
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.
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.
Stir in kale; cook until lentils and kale are tender, 10-15 minutes. Remove bay leaf.
