Sausage, Lentil and Kale Soup
- Ready In:
- 1hr 5mins
- Ingredients:
- 9
- Yields:
-
6 cups
- Serves:
- 6
ingredients
- 2 teaspoons extra virgin olive oil
- 8 ounces sweet Italian sausage, casings removed
- 2 celery ribs, thinly sliced (with leafy tops)
- 1 medium onion, diced medium
- 1⁄2 cup dried lentils
- 6 cups low sodium chicken broth
- 1 bunch about 1/2 pound kale, preferably Tuscan, stems removed, torn into bite-sized pieces
- course salt and pepper, to taste
- 2 teaspoons red wine vinegar
directions
- In a large Dutch oven or heavy pot, heat oil over medium heat.
- Add sausage and cook, breaking up meat with a wooden spoon, until golden brown, about 5 minutes.
- Add celery and onion and cook until softened, about 5 minutes.
- Add lentils, broth, and 1/2 cup water and bring to a boil.
- Reduce to a rapid simmer, partially cover, and cook until lentils and vegetables are tender, about 25 minutes.
- Add kale and season with salt.
- Return soup to a rapid simmer, cover, and cook until kale wilts, about 5 minutes.
- Remove from heat, stir in red-wine vinegar, and season with salt and pepper.
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Reviews
-
This is great and so easy to make. I used collard greens instead of Kale. I thought they were the same thing. Same family, but not the same. Anyway the soup turned out great. I had a taste testing bite and into the freezer the rest went. I will be looking forward to this soup later on down the road. Thanks.
Tweaks
-
This is great and so easy to make. I used collard greens instead of Kale. I thought they were the same thing. Same family, but not the same. Anyway the soup turned out great. I had a taste testing bite and into the freezer the rest went. I will be looking forward to this soup later on down the road. Thanks.
RECIPE SUBMITTED BY
Southern Polar Bear
Scottsdale, Arizona