Sausage, Kale, and Lentil Soup Recipe

Name: Sausage, Kale, and Lentil Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon extra-virgin olive oil; 1 pound hot sausage, bulk or casing removed; 1 onion, chopped; 2 ribs celery, chopped, leafy tops reserved; 1 large carrot, peeled and chopped; 1 large Idaho (russet) potato, peeled and chopped into small dice; 1 Fresno or Holland chile pepper, thinly sliced or finely chopped; 2 sprigs fresh rosemary, leaves picked and finely chopped; 2 large cloves garlic, chopped or sliced; 1/2 tablespoon ground cumin; Kosher salt and freshly ground black pepper; 1 bundle Tuscan, black, or dinosaur kale, stemmed and very thinly sliced; 1/4 cup tomato paste; 1 cup white wine; Freshly grated nutmeg; 1 3/4 cups lentils; 4 cups chicken stock; 2 cups water

Servings: persons

1 tablespoon extra-virgin olive oil
1 pound hot sausage, bulk or casing removed
1 onion, chopped
2 ribs celery, chopped, leafy tops reserved
1 large carrot, peeled and chopped
1 large Idaho (russet) potato, peeled and chopped into small dice
1 Fresno or Holland chile pepper, thinly sliced or finely chopped
2 sprigs fresh rosemary, leaves picked and finely chopped
2 large cloves garlic, chopped or sliced
1/2 tablespoon ground cumin
Kosher salt and freshly ground black pepper
1 bundle Tuscan, black, or dinosaur kale, stemmed and very thinly sliced
1/4 cup tomato paste
1 cup white wine
Freshly grated nutmeg
1 3/4 cups lentils
4 cups chicken stock
2 cups water

1
In a soup pot or large Dutch oven, heat 1 tablespoon extra-virgin olive oil.
2
Add the sausage, breaking it into pieces, and cook until lightly brown.
3
Add the onions, celery, carrots, potato, chile pepper, rosemary, garlic, cumin, salt, and pepper, and cook to soften, 8 to10 minutes.
4
Wilt in the kale, and season the kale leaves with a little freshly grated nutmeg.
5
Stir in the tomato paste for 30 seconds, then add white wine.
6
Cook to reduce by 1/2 and stir in the lentils, stock, and water.
7
Bring to a boil, reduce the heat to low, and simmer the soup until the lentils are tender, about 35 minutes.
8
Serve immediately or cool, store, and reheat.
9
Serve with chopped celery greens, to garnish.

682

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 18 ingredients. The key ingredients include: 1 tablespoon extra-virgin olive oil, 1 pound hot sausage, bulk or casing removed, 1 onion, chopped, 2 ribs celery, chopped, leafy tops reserved, and more.

Yes, Sausage, Kale, and Lentil Soup 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.

Sausage, Kale, and Lentil Soup

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