1 yellow or white organic onion, diced
1 pound all-natural smoked sausage (kielbasa), diced (we use jalapeno to add kick)
1 organic bell pepper (I used 1/2 red, 1/2 green), diced
8 cups organic chicken broth (I used Pacific brand)
1.5 cups dried organic red lentils
1 teaspoon dried organic marjoram
1 teaspoon dried organic thyme
1/2 teaspoon organic black pepper
8 ounces (1/2 bag) frozen 365 organic blue curled kale

In a large soup pot, sautee the onion and sausage together over medium. (The sausage is usually greasy enough that you don’t need to add oil, but if you use low-fat sausage, you might need to.). When the onions are partially translucent, add in the bell pepper. Once the onions are cooked all the way, add the broth, lentils, marjoram and thyme. Cook until the lentils are soft, about 15-20 minutes. Remove from heat and add the frozen kale to help cool the soup to an edible temperature and warm the kale. Makes about 12 cups of soup.

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