By Kristi O’Toole

Ingredients:

• 1 tbsp (15 mL) olive oil, divided
• 2 lbs. (1 kg) bulk hot Italian sausage
• 1 lb (450 g) carrots, peeled
• 2 medium onions

• 2 containers (10.5 oz or 225g each) cherry tomatoes (about 4 cups/1L)
• 4 garlic cloves, pressed
• 2 tsp (10 mL) dried oregano leaves
• 8 cups (2 L) unsalted chicken stock
• 2 cups (500 mL) dried green lentils, rinsed and drained
• 10 cups (2.4 L) loosely packed fresh kale leaves, torn into bite-sized pieces
• 2 tbsp (30 mL) balsamic vinegar
• 1 cups (250 mL) grated fresh parmesan cheese

Directions:

Heat ½ tbsp (7 mL) of the oil in the Rockcrok® Dutch Oven XL over medium heat for 3–5 minutes or until shimmering. Add the sausage. Cook over medium heat for 6–8 minutes, using the Mix ‘N Chop to break the sausage into crumbles. When the sausage is no longer pink, drain and remove from the pot.

Cut the carrots into ½” (1-cm) slices. Cut the onions into chunks and process, in batches, in theManual Food Processor until finely chopped.

Add the remaining oil, onion, tomatoes, carrots, pressed garlic, and oregano. Cook and stir over medium heat for 4–5 minutes or until the tomatoes begin to burst.

Add the sausage, stock, and lentils to the pot. Cover and bring to a boil over high heat. Reduce the heat to a simmer and cook, uncovered, for 20 minutes, stirring occasionally.

Stir the kale and vinegar into the pot. Let stand, uncovered, for 4–5 minutes or until the kale is wilted. Top with Parmesan cheese and serve.

Kristi stays busy with her writing, shoe designing and Pampered Chef business so she knows how precious time can be; she also knows how important eating healthy and showing your children life beyond fast food can be. The Pampered Chefs Happy Families segment is designed with busy lives in mind. The recipes presented will be fast, easy and affordable to everyone. The tools you need to complete these meals can be found on her personal website.

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