Lentil-veggie Soup

Sometimes I make this soup with a few strips of bacon for smoky flavor. If I’m wanting to bulk it up a bit, I add fresh sausage after the veggies and lentils are cooked.

• 1-2 strips bacon (or 1-2 Tbsp bacon fat, or use olive oil)
• 1 large onion, diced
• 1 small head garlic, cloves peeled and minced
• 2 cups (1 lb) French green lentils (or other brown/green type)
• Bay leaf
• 1 bunch kale, stems removed and leaves coarsely chopped
• 2 large sweet potatoes, peeled and diced
• 28 oz can diced or crushed tomatoes
• Salt and pepper
• Optional: 3/4 lb fresh sausage, bulk or links with casings removed

In a large soup pot, cook bacon, remove and crumble when cool. Spoon off any excess fat, keeping 1-2 Tbsp in the pot. Sauté onion and garlic. Pick over your lentils to check for small pebbles or debris, and rinse them in cool water. Drain and add to the pot with 8 cups water, and add the bay leaf. Bring to a boil, then reduce heat and simmer, covered, for 30 minutes. When the lentils are becoming tender, add the kale and sweet potatoes and continue to simmer until lentils and veggies are done. Stir in tomatoes and crumbled bacon. Return to simmer. If using sausage, break it up into small chunks and drop into the soup. Simmer until sausage is cooked through and season with salt and pepper to taste. 

This soup is so hearty and delicious it can easily be vegan. Use olive oil to sauté the onion, and stir in 2 tsp cumin before adding liquid. Mushrooms might be a nice addition.