{organic green kale and lentil soup with spicy sausage}

3 1/2 cups chicken broth

1/4 cup heavy cream

1 medium russet potato, unpeeled

2-3 cups chopped kale

1/2 lb. spicy Italian sausage

1/4 to 1/2 cup lentils

1/4 tsp red pepper flakes

salt and pepper, to taste

sliced spring onion

chopped basil and dill

Combine the broth and cream in a saucepan over medium heat. Slice the unpeeled potato into 1/4 inch slices, then quarter the slices and add them to the soup. Add the kale. Saute the sausage. When cooked and cooled, cut the sausage at an angle into slices about 1/2 inch thick. Add the sausage to the soup. Add the lentils and spices and let the soup simmer for about 2 hours. Stir occasionally. Garnish with spring onion and herbs.