1.In a large Dutch oven or heavy pot, heat oil over medium-high. 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, 25 minutes.
2.Add kale and season with salt. Return soup to a rapid simmer, cover, and cook until kale wilts, about 5 minutes. Remove soup from heat, stir in vinegar, and season with salt and pepper.
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|Serving Size: 1 Serving (369g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 165 (56%)|
|Amt Per Serving||% DV|
|Total Fat 18.3g||24 %|
|Saturated Fat 5.2g||26 %|
|Monounsaturated Fat 8.4g|
|Polyunsanturated Fat 3.7g|
|Cholesterol 28.7mg||9 %|
|Sodium 883.6mg||30 %|
|Potassium 689.7mg||18 %|
|Total Carbohydrate 17.8g||5 %|
|Dietary Fiber 6.9g||28 %|
|Sugars, other 11g|
|Protein 14.9g||21 %|
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Calories per serving: 293
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