Lentil Soup with Kale and Sausage Recipe

Name: Lentil Soup with Kale and Sausage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons EVOO, plus more for drizzling; 1 pound hot or sweet Italian sausage, casings removed; 4 cloves garlic, finely chopped; 2 fresh bay leaves; 2 stems fresh rosemary; 1 carrot, finely chopped; 1 large or 2 medium onions, chopped; 1 potato, peeled and cut into small dice; 2 tablespoons tomato paste; 1 bunch black kale, stemmed and chopped; A few gratings fresh nutmeg; 1/2 cup dry white or red wine; 6 cups chicken stock; 1 1/4 cups brown lentils; Shaved Pecorino cheese, for serving

Servings: persons

2 tablespoons EVOO, plus more for drizzling
1 pound hot or sweet Italian sausage, casings removed
4 cloves garlic, finely chopped
2 fresh bay leaves
2 stems fresh rosemary
1 carrot, finely chopped
1 large or 2 medium onions, chopped
1 potato, peeled and cut into small dice
2 tablespoons tomato paste
1 bunch black kale, stemmed and chopped
A few gratings fresh nutmeg
1/2 cup dry white or red wine
6 cups chicken stock
1 1/4 cups brown lentils
Shaved Pecorino cheese, for serving

1
Heat the EVOO in a soup pot over medium-high heat.
2
Add the sausage and cook, crumbling with a wooden spoon, until browned.
3
Add the garlic, bay leaves, rosemary, carrots, onions and potatoes and season with salt and pepper.
4
Cook until the vegetables are soft, 7 to 8 minutes.
5
Stir in the tomato paste and cook for 1 minute.
6
Stir in the kale and nutmeg.
7
Add the wine to deglaze the pot, stirring and scraping up any browned bits from the bottom.
8
Stir in the chicken stock and 2 cups water and bring to boil (for thicker soup, use 2 cups less liquid).
9
Stir in the lentils and cook at a low, bubbly simmer until the lentils are tender, 30 to 35 minutes.
10
Remove the rosemary stems and bay leaves.
11
Ladle the soup into bowls and top with a drizzle of EVOO and the shaved Pecorino.
12
Per Serving: Calories 380; Total Fat 13 grams; Saturated Fat 3 grams; Protein 25 grams; Total Carbohydrate 44 grams; Sugar: 4 grams; Fiber 9 grams; Cholesterol 23 milligrams; Sodium 1207 milligrams

787

kcal

Calories

Fat

Carbs

121

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tablespoons EVOO, plus more for drizzling, 1 pound hot or sweet Italian sausage, casings removed, 4 cloves garlic, finely chopped, 2 fresh bay leaves, and more.

Yes, Lentil Soup with Kale and Sausage falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lentil Soup with Kale and Sausage

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions