Sausage, Lentil And Kale Soup - cooking recipe

Ingredients

2 teaspoons extra virgin olive oil
8 ounces sweet Italian sausage, casings removed
2 celery ribs, thinly sliced (with leafy tops)
1 medium onion, diced medium
1/2 cup dried lentils
6 cups low sodium chicken broth
1 bunch about 1/2 pound kale, preferably Tuscan, stems removed, torn into bite-sized pieces
course salt and pepper, to taste
2 teaspoons red wine vinegar

Preparation

In a large Dutch oven or heavy pot, heat oil over medium heat.
Add sausage and cook, breaking up meat with a wooden spoon, until golden brown, about 5 minutes.
Add celery and onion and cook until softened, about 5 minutes.
Add lentils, broth, and 1/2 cup water and bring to a boil.
Reduce to a rapid simmer, partially cover, and cook until lentils and vegetables are tender, about 25 minutes.
Add kale and season with salt.
Return soup to a rapid simmer, cover, and cook until kale wilts, about 5 minutes.
Remove from heat, stir in red-wine vinegar, and season with salt and pepper.