- 2 teaspoons olive oil
- 1 small onion, coarsely chopped
- 8 ounces Italian-style or chorizo-style soy sausage
- 4 cups vegetable broth, homemade or store-bought
- 1 package (10 ounces) frozen chopped kale or collard greens, or half of a 16-ounce bag
- 1 can (15 ounces) organic vegetarian lentils
- ¼ teaspoon salt
- 6 tablespoons grated Parmesan-style soy cheese
- In a large nonstick saucepan, heat oil over medium heat. Add onion and cook, stirring occasionally, until softened, about 5 minutes.
- If sausage is wrapped in casing, discard casing. Crumble sausage into the saucepan, and cook, stirring occasionally, for 5 minutes. Add broth and kale. Bring to a boil. Then reduce heat and simmer, covered, for 15 minutes.
- Stir in lentils and salt and simmer for 5 minutes longer. Ladle into six bowls and sprinkle each with 1 tablespoon Parmesan before serving.