Apron Afternoons: kale

Y'all ready for a chilly weekend? This is the best soup I have made and I thought y'all might ned a soup recipe on this frigid, February weekend! It's a modified, healthy version of a recipe I saw in Bon Appétit. Make it... I know you'll love it!

Ingredients

Couple tablespoons olive oil
1 pound fully cooked Italian TURKEY sausage
A large onion, chopped
A couple large carrots, peeled, chopped
A couple large parsnips, peeled, chopped
A couple large celery stalks, chopped
Minced garlic
Dried Italian seasoning
Pepper
Dried Oregano
A couple Bay leaves
1 pound brown lentils
2 quarts (or more) low sodium chicken broth
2 quarts (or more) low sodium chicken stalk
Some chopped Kale

Directions:

1- Heat oil in large pot over medium-high heat. Add sausage and cook until browned, stirring occasionally, about 5 minutes. Using slotted spoon, transfer sausage to bowl.

2- Add onion, carrots, parsnips, celery, garlic, Italian seasoning and herbs/bay leaves, blend to drippings in pot; cook until onion is translucent and vegetables begin to soften, stirring often, 7 to 8 minutes.

3- Add lentils; stir to coat. Add 3/4 of the broth and stalk. Bring to boil; reduce heat to medium and simmer until lentils are tender, stirring occasionally and adding more broth by 1/4 cupfuls if soup is too thick, 20 minutes.