Description
This hearty and delicious sausage kale and lentil soup brings together the flavors of savory Italian sausage, earthy lentils, and kale in a well-spiced broth. It's as easy as it is delicious: it comes together in just one pot and takes less than 45 minutes.
Ingredients
- 1 lb (454g) ground Italian pork sausage (mild)
- 1 medium yellow onion, diced
- 1/2 cup chopped celery (~ 2 stalks)
- 1/2 cup diced carrots
- 3 cloves garlic
- 2 cups diced sweet potato (1 large sweet potato)
- 1 teaspoon smoked paprika
- Optional: 1/2 tsp red pepper flakes
- 1 teaspoon Italian seasoning blend
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cracked black pepper
- 1 cup brown lentils
- 8 cups chicken broth
- 2 bay leaves
- 4 cups lacinato (aka dinosaur) kale, roughly chopped and loosely packed (1 large bunch)
- 2 tablespoons lemon juice
- Grated parmesan, for topping
Instructions
- To a large pot or dutch oven over medium-high heat, add the Italian sausage and cook, stirring frequently, until browned.
- Next, remove the cooked sausage with a slotted spoon, leaving the oil behind. Reduce the temperature to medium heat, and add in the onions and sauté for 3-5 minutes, until they begin to soften and become translucent. Next, add in the sweet potato, carrots, celery, and garlic and cook for 3-5 minutes, until celery and carrots begin to soften.
- Add in the spices, lentils, cooked sausage, chicken broth, and bay leaves, and bring to a boil, then lower to a simmer. Let the soup cook uncovered for 20-30 minutes until the lentils are tender.
- Once the lentils are cooked, add in the lemon juice and kale and stir, then cook for 2 more minutes until the kale is wilted. Serve with a little grated parmesan, and enjoy!
Notes
Move to a large airtight container and store in the fridge, where it will keep for 3-5 days. You can also freeze in an airtight container and enjoy within 3-5 months. To reheat, move to a large pot over medium low heat and add a cup of broth and cover and cook until the soup is thawed and reheated.
Don't forget to rinse your lentils! All lentils should be rinsed in a fine mesh sieve before cooking to remove and dirt and debris.
Don't overcook the kale. It's best added right at the end! We just cook it for a minute or two until it's wilted before serving.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 345
- Sugar: 3.8 g
- Sodium: 1080.9 mg
- Fat: 18.3 g
- Carbohydrates: 27.3 g
- Fiber: 4.7 g
- Protein: 18.6 g