- 1 Tablespoon olive oil
- 1/2 cup farro
- 1/2 medium onion chopped
- 3 large carrots chopped
- 3 cloves garlic minced
- 2 teaspoons cumin
- 4 cups low-sodium chicken broth
- 1 cup water
- 1/2 cup lentils
- 3 leaves bay
- 15 oz can fire-roasted tomatoes undrained
- 6 oz uncooked chicken sausage links
- 4 handfuls of baby kale chopped
In a large pot, heat the olive oil. Once it's hot, add the sausage, onion, garlic and carrots and cook until the sausage is cooked, about 8 minutes. Stir in cumin.
Add the chicken broth, water, lentils farro, and the bay leaves. Bring to a boil and simmer, covered for about 45 minutes, or until the lentils and farro are cooked.
Stir in the tomatoes and kale. Keep stirring the kale until it begins to wilt. Serve immediately.
Calories: 187kcal | Carbohydrates: 23.3g | Protein: 11.2g | Fat: 6.5g | Saturated Fat: 1.4g | Cholesterol: 20.4mg | Fiber: 4.1g | Sugar: 4.2g