Lentil and Kale Soup

This soup is such a hearty but delicious dish and just great for the cooler weather!

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 Ingredients:
1 tablespoon extra virgin olive oil
1 pound hot Italian sausage, bulk or casing 
   removed
1 onion, chopped
2 ribs celery, leafy tops reserved
1 large carrot, peeled and chopped
1 large Idaho potato, peeled and chopped
1 Fresno or Holland chili pepper, thinly sliced 
   or finely chopped
2 sprigs fresh rosemary, leaves picked and finely chopped
2 large cloves garlic, chopped or sliced
1/2 teaspoon ground cumin
Kosher salt and freshly ground pepper
1 bundle Tuscan black, or dinosaur kale, stemmed   
  and finely chopped 
Freshly grated nutmeg
1/4 cup tomato paste
1 cup white wine
1 3/4 cup lentils
4 cups chicken stock
2 cups water

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Directions:

In a soup pot or large Dutch oven, heat 1 tablespoon extra virgin olive oil.  Add the sausage breaking it into pieces and cook until lightly brown.  Add the onions, celery, carrots, potato, chile pepper, rosemary, garlic, cumin, salt, and pepper, and cook to soften, 8 to 10 minutes.Wilt the kale and season the kale leaves with a little freshly grated nutmeg.  Stir in tomato paste for thirty seconds, then add white wine.  Cook to reduce by 1/2 and stir in the lentils, stock and water.  Bring to a boil, reduce heat to low and simmer the soup until the lentils are tender, about 35 minutes.  Serve immediately or cool, store, and reheat.  Serve with chopped celery leaves to garnish.

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Serves 4