2tablespoonextra virgin olive oildivided (plus more as needed)
1lb.turkey sausagecasings removed
1yellow onion
3clovesgarlicminced
8ounceswild mushroomsstemmed, halved and sliced (I used half cremini and half shitake)
1teaspoondried oregano
1teaspoondried basil
15ouncesfire roasted diced tomatoes with juice
2 1/2cupsreduced sodium chicken stock
1cupuncooked green lentilsrinsed and sorted through
15ouncesreduced sodium white beansrinsed and drained
1bunchbunch kalestemmed and chopped (about 4 cups)
1/3cupfresh grated parmesan
Salt and freshly ground black pepperto taste
Instructions
Heat 1 tablespoon olive oil in a large skillet or Dutch oven over medium heat. Add the turkey sausage and saute until cooked through, about 5 minutes. Remove from pan with a slotted spoon and set aside.
Add the remaining tablespoon olive oil, onion, and garlic to the pan and cook 3 minutes or until the onion is slightly softened. Add the mushrooms and continue to cook until browned and the liquid has evaporated, about 5 minutes more.
Add herbs, tomatoes, and broth or water and scrape up browned bits from the bottom of the pan. Add the sausage back to the pan along with the lentils and stir. Bring to a boil, then reduce heat to medium low. Cover and cook 35-40 minutes until the lentils are cooked and most of the liquid has been absorbed.
Add the white beans and kale to the pan during the last 10 minutes of cooking time and stir.
Remove from heat and top with freshly grated parmesan and enjoy!
Notes
There will be some excess liquid in the pot when the dish is done, but it will be absorbed as the dish stands once it's removed from heat.
Make this dish meatless by omitting sausage and adding an additional can of white beans if desired.
This dish is a great make-ahead meal is freezer friendly!