Moroccan Spiced Lentil Soup | Olive & Mango

In a soup pot or heavy bottom Dutch oven on medium heat, add the olive oil and sausage sautéing it until brown and breaking it into piecesOnce browned add in all the veggies including the onions and sauté for a few minutes until the onions are soft and translucent. Then add the garlic and all the spices and sauté and stir for a minute until very fragrant. Then add the canned tomatoes and continue to stir for a minute or two until all the flavours are combined scraping the bottom of the pot.Pour in the lentils and broth and stir well and season with salt and pepper. Bring pot to a boil and then lower heat to a simmer, cover pot with lid half way and let simmer for 30-35 minutes or until lentils are tender yet in tact.Toss in the chopped kale and stir well and let simmer for another few minutes until kale has softenedServe with crusty bread, a dollop of yoghurt, a squeeze of lemon juice and with some chopped parsley or cilantro