Lentils with Sausage and Kale A hearty and satisfying dish that can easily be made vegetarian. 2 TB. olive oil 4-6 Cups chopped kale, tough stems removed (about a 1 lb. bunch) 1 small onion or 2 shallots, peeled and chopped 2-3 sausages of your choice, sliced (we used veggie breakfast “sausage” links) 4 garlic cloves, minced (or 1 rounded tsp. PENZEYS MINCED GARLIC) 1/3-1/2 Cup chicken or vegetable broth (or 1/4 tsp. CHICKEN or VEGETABLE SOUP BASE dissolved in 1/3-1/2 Cup water) 2 Cups cooked lentils (or 1 pkg. prepared cooked lentils) 2-3 tsp. OZARK SEASONING (BAVARIAN, FOX POINT, NORTHWOODS and TURKISH SEASONING are also great)

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