Ingredients:
- 3 slices thick-cut bacon, sliced
- 1 large yellow onion, diced
- 3 large carrots, diced
- 3 celery stalk, diced
- 2 bay leaves
- 8 oz lentils
- 1 lb andouille sausage, cut into half moons
- 2 cups kale, roughly chopped
- 1 (28 oz) can diced tomatoes
- 6 cups low-sodium chicken broth
- Kosher salt and ground black pepper
- Grated Asiago cheese
Directions:
1. In a large pot, cook the bacon over medium-high heat until the bacon is crisp. Remove bacon pieces and drain on paper towels. Reserve for topping.
2. To the rendered bacon fat, add onion, carrot, celery, and bay leaves. Season with a pinch of salt and pepper. Cook, stirring frequently, until veggies are tender.
3. Add the chicken broth and tomatoes. Stir in the lentils, sausage, and kale. Season with more salt and pepper. Bring the mixture to a boil over high heat. Reduce the heat to low, cover and simmer for 1 hour or until lentils are tender. Taste and season with more salt and pepper as desired.
4. Remove bay leaves. Ladle into bowls and top with grated cheese and bacon bits.
*Recipe adapted from Katie Lee Joel’s “the comfort table”.
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