Alison Lewis

Follow Ingredients, Inc. on Facebook

Follow Ingredients, Inc. on Twitter

Follow Ingredients, Inc. on Pinterest

Subscribe to Ingredients, Inc. through your RSS reader.

Follow Ingredients, Inc. by email.


Privacy Policy

As Seen On...

My Sponsors

cool kitchen gadgets wholesale from


sept cover reduced jpg july cover extra small copy



Click here to see all archives




Manage your shopping list and search for recipes from across the web at

NBC Television “Daytime Alabama: Alison Lewis, Brooke Smith and Kale-Lentil Soup

January 21, 2010

012110 014

So many ask people ask me about my television work. I love to do food television, and have been fortunate enough to do so many shows in the past year. I thought I would show a glimpse of us in action from yesterdays tapings for NBC 13 “Daytime Alabama” in Birmingham, Alabama. On one of the shows I featured “kale”. Everyone loved the recipes and was so excited to learn about kale and ways to use it in quick and healthy recipes. I made an awesome Kale-Lentil Soup filled with kale, lentils, garbanzo beans , andouille sausage and farro. I also made a Kale Saute with dried cranberries, walnuts and a drizzle of balsamic vinegar that I developed for Clean Eating Magazine. It was so much fun, and I thank Brooke Smith, Wes, Nicole and Alatia for all their great work and so much fun!

012110 017

Kale-Lentil Soup

Prep: 15 minutes
Cook: 40 minutes
Yield: 6 to 8 servings
12 ounces Cajun andouille sausage (or any other keilbasa), sliced
1 Cooking spray
11/2 cup chopped carrots
1 medium onion, chopped
1 teaspoon olive oil
2 tablespoons tomato paste with basil, garlic and oregano
8 cups low-salt, fat-free chicken broth
1/2 cup farro
1/2 cup lentils
1 (15-ounce) can chickpeas, rinsed and drained
1 bunch Swiss chard, stems removed and roughly chopped
1. Cook sausage in a large Dutch oven coated with cooking spray, stirring occasionally, until browned, about 2 minutes. Transfer to a bowl.

2. Add carrots, onion and olive oil and cook, stirring until vegetables begin to soften, about 4 minutes. Add tomato paste and cook, stirring until slightly darkened about 1 minute.

3. Add broth, farro and lentils; bring to a boil. Reduce heat to medium; cover and simmer until farro and lentils are tender, about 30 minutes, stirring occasionally. Stir in chickpeas, chard and sausage and simmer 5 minutes more.


One Response to “NBC Television “Daytime Alabama: Alison Lewis, Brooke Smith and Kale-Lentil Soup”
Lisa palet goldstein says:
February, 10 2011at 08:13 pm
I love this recipe. It's healthy, good, hearty and flavorful!

Leave a Reply