• Skip to main content
  • Skip to primary sidebar

From A Chef's Kitchen logo

  • Home
  • About
    • Privacy Policy and Terms of Use
    • Accessibility Statement
    • Disclosure
    • Use of Content and Photography
  • Recipes
    • Appetizers and Snacks
    • Breads and Muffins
    • Breakfast and Brunch
    • Desserts
    • Pickles and Relishes
    • Main Course / Entrees
      • Beef
      • Chicken and Turkey
      • Fish and Seafood
      • Lamb
      • Main Course – Dinner Salads
      • Pork
    • Pizza and Pasta
    • Quiches and Tarts
    • Sandwiches
    • Sauces Dressings and Marinades
    • Side Dishes
      • Beans, Rice & Grains
      • Potatoes
      • Salads
      • Vegetables
    • Soups and Stews
    • Vegetarian / Vegan Entrees
    • Recipe Collections
      • Date Night Dinners
      • Grilling Favorites
      • Holiday Ideas
      • Ideas For Entertaining
      • Light and Healthy
      • Make Ahead and Meal Prep
      • One Pan / One Pot
      • Round-Ups
      • Slow Cooker Season Favorites
      • Weeknight Dinner Solutions
  • Work With Me
  • Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipe Index
  • About
  • Work With Me
    • Facebook
    • Instagram
    • Pinterest
    • Tumblr
    • Twitter
  • ×

    YOU ARE HERE: Home » Recipes » Soups and Stews

    By Carol · Published: Mar 23, 2020 · Modified: Jul 14, 2021 · This post may contain affiliate links. Please read my disclosure.

    Sausage and Lentil Soup with Kale Recipe

    Jump to Recipe
    4.61 from 38 votes
    1 hour 20 minutes

    Want the ultimate comforting soup for a chilly day?  This hearty Sausage and Lentil Soup with Kale is perfect for when all you want to do is wrap yourself up in some comfies and just enjoy a good, hearty bowl of flavorful goodness!

    Sausage and Lentil Soup with Kale in white Dutch oven, two spoons, two gray bowls and bread on gray napkin.

    Why This Recipe is a Keeper!

    Spicy Italian sausage.  Earthy lentils.  Vegetables like onion, celery and carrots in a spicy, tomatoey broth with kale.  Oh my!

    Dried lentils are something I always have on hand.  I love them!  They make for an inexpensive meal or addition to a meal at any time of year.  They also work in salads and you can use them in almost any way you would rice or quinoa.

    Besides being versatile, they’re good for you!  They’re loaded with plant protein and iron.

    Sausage and lentils are a match made in culinary heaven and in a soup they’re culinary magic!

    This hearty Sausage and Lentil Soup with Kale also freezes and reheats beautifully!

    One bowl of Sausage and Lentil Soup with Kale with gray napkin and lentils scattered about.

    How to make Sausage and Lentil Soup with Kale:

    Recipe Ingredients:

    Ingredients for Sausage and Lentil Soup with Kale in glass bowls.

    Ingredient Notes:

    • Italian Sausage: Use mild or spicy depending upon your tolerance. Can also substitute turkey or chicken Italian sausage.
    • Brown Lentils: Brown lentils are the most common type of lentil which is widely available at most grocery stores near the dried beans and rice. They cook fairly quickly–20 to 25 minutes. You can substitute green lentils but allow an additional 20-25 minutes cooking time. I don’t advise using red lentils because they break down too much after being cooked.
    • Kale: I used regular green curly kale, but any type of kale can be used. You can substitute other leafy greens such as spinach or Swiss chard.

    Step-By-Step Instructions:

    • Start by inspecting the lentils.  See my tips below on how to do that.
    • Cook the lentils separately before adding them to this soup.  Place the lentils in a saucepan of water and bring to a boil.  Cook a half hour or until the lentils are tender.
    • When the lentils are cooked, drain, rinse to cool then drain again.  Set aside.
    Sausage and Lentil Soup with Kale - Overhead shot of lentils in glass jar
    Cooked brown lentils in glass bowls.
    • Brown the sausage over medium-high heat then transfer to a plate.
    Cooked Italian sausage in white Dutch oven.
    • Reduce heat and saute chopped onion, carrots, celery until tender.
    Cooked onions, celery and carrot in white Dutch oven being stirred with white spoon.
    • Add garlic, the cooked sausage, beef broth and canned diced tomatoes.
    • Add dried basil and oregano and let it simmer away.
    Ingredients for Sausage and Lentil Soup with Kale in white Dutch oven before being cooked.
    • Add the kale and simmer until it wilts.
    • Transfer the lentils back to the pot and heat through.
    Finished Sausage and Lentil Soup with Kale in white Dutch oven.
    • Adjust seasoning to taste with salt and pepper and add crushed red pepper flakes for a kick if desired!
    Sausage and Lentil Soup with Kale in white Dutch oven with bread, two spoons and lentils scattered about.

    That’s it!

    If you prefer, you can always substitute turkey sausage or chicken sausage.  If you do that, substitute the beef broth with chicken stock or chicken broth.

    How to inspect lentils for debris:

    One thing you always want to do when working with lentils is to look them over well for stones, twigs and odd-looking shriveled ones because those can be stone-like.

    What I do is:

    • Place a small amount–about ¼ cup–on a plain white paper plate.  A white surface makes debris easier to find.
    • Look them over for any odd things and discard.
    • Then, gently fold the plate to guide them into your pot or into a bowl.
    • Repeat with the remaining lentils.

    Chef Tips and Tricks:

    • The reason I like to cook lentils separately is because all the starch they give off can make a soup murky….and who wants that?  Soups tend to thicken upon standing, especially those with anything starchy in them like lentils.  Cooking them separately will help prevent that.  Also, anything acidic like the tomatoes or the salty broth in this recipe may cause your lentils to take longer to cook.
    • A soup-making tip I’ve learned over my years as a personal chef is to let the soup “rest” approximately 15 to 20 before serving.  It’s going to be unbearably hot anyway, so let those flavors meld and get to know each other a little bit.

    Stay well and enjoy this delicious, hearty Sausage and Lentil Soup with Kale!

    Three bowls of Sausage and Lentil Soup with Kale with bread on gray napkin.

    Frequently Asked Questions:

    Can I use turkey or chicken Italian sausage instead of pork?

    Yes, absolutely! You may wish to switch out the beef broth for chicken or vegetable broth if using turkey or chicken Italian sausage. You could also substitute ground meats such as beef, turkey or chicken but the flavor will be much milder.

    Do you need to soak lentils before cooking?

    It’s optional. You don’t need to but if you want them to cook faster, soaking them is fine.

    Can I make lentil soup in a slow cooker?

    Yes, you can! If you have time, I would soak the lentils first to remove some of their starch. Brown the sausage, combine all the ingredients then cook on low for 7-8 hours.

    Sausage and Lentil Soup with Kale in gray bowl with spoon resting on the edge.

    More great lentil recipes you’ll love!

    • Spicy Kale Butternut Squash and Lentil Soup with Bacon
    • Thai Red Curry Lentil Soup with Sweet Potatoes
    • Southwestern Lentil and Brown Rice Bake
    • Soupy Spanish Lentils with Chorizo and Manchego Toast

    Check out all my soups at:  Soups and Stews Recipe Index.

    Join the FROM A CHEF’S KITCHEN MAILING LIST to get all the latest posts and more!

    Sausage and Lentil Soup with Kale - Overhead shot of three bowls of the soup on teal background

    Sausage and Lentil Soup with Kale

    4.61 from 38 votes
    By: Carol | From A Chef’s Kitchen
    Want the ultimate comforting soup for a chilly day?  This hearty Sausage and Lentil Soup with Kale is perfect for when all you want to do is wrap yourself up in some comfies and just enjoy a good, hearty bowl of flavorful goodness!
    PRINT RECIPE PIN RECIPE
    Prep Time 20 mins
    Cook Time 1 hr
    Total Time 1 hr 20 mins
    Course Soups and Stews
    Cuisine Italian
    Servings 6
    Calories 475 kcal

    Equipment

    • Wusthof Chef Knife
    • Cutting Board
    • Measuring Cups and Spoons
    • Saucepan
    • Dutch Oven

    Ingredients
      

    • 1 cup brown lentils
    • 2 tablespoons olive oil
    • 1 pound spicy Italian sausage links - casings removed, cut into 1-inch pieces
    • 1 large onion - chopped
    • 2 large carrots - chopped
    • 3 stalks celery - chopped
    • 6 cloves garlic - chopped
    • 6-8 cups beef broth - as needed
    • 1 can (28-ounce) petite diced tomatoes - or 2 (14.5-ounce) cans, undrained
    • 1 tablespoon dried basil
    • 1 tablespoon dried oregano
    • 1 large bunch curly kale - stems removed and coarsely chopped
    • Salt and freshly ground black pepper - to taste
    • Crushed red pepper flakes - to taste
    • Chopped fresh parsley

    Instructions
     

    • Inspect the lentils for any debris. Bring a small saucepan of water to a boil. Add the lentils and simmer 20 to 25 minutes or until cooked but not falling apart. Drain and set aside.
    • Meanwhile, heat olive oil over medium-high heat in a Dutch oven or large pot.
    • Add the sausage and brown well until almost cooked through (will continue to cook in the soup.) Transfer to a paper towel-lined plate.
    • Return pot to medium heat.
    • Add the onion and cook 4 to 5 minutes or until beginning to soften.
    • Add the carrot and celery and continue to cook another 5 minutes or until beginning to soften.
    • Add the garlic, stir briefly or until fragrant.
    • Add the beef broth, tomatoes, dried herbs and sausage.
    • Simmer uncovered 15 minutes. Add the lentils and kale and continue to cook until the vegetables are tender.
    • Season to taste with salt, black pepper and crushed red pepper.
    • Turn off the heat and let stand 10-15 minutes.

    Notes

    SUBSTITUTIONS:
    • Substitute turkey sausage or chicken sausage for pork sausage.  If you do that, substitute the beef broth with chicken stock or chicken broth.
    • You can also use ground meats such as chicken, turkey or beef but the flavor will be milder.
    • Substitute spinach or Swiss chard for the kale if desired.
    MAKE AHEAD:  This soup is great to make ahead.  Cool thoroughly and refrigerate.
    FREEZER-FRIENDLY:  Place in airtight containers in the number of servings desired.  Freeze 2-3 months.  Thaw in the refrigerator or microwave.  Reheat in the microwave or on the stovetop.

    Nutrition

    Serving: 6 | Calories: 475kcal | Carbohydrates: 29g | Protein: 24g | Fat: 30g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Cholesterol: 57mg | Sodium: 1491mg | Potassium: 939mg | Fiber: 12g | Sugar: 3g | Vitamin A: 6296IU | Vitamin C: 34mg | Calcium: 134mg | Iron: 5mg

    These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.

    Did you make this recipe? Please leave a comment, star rating or post your photo on Instagram and tag @fromachefskitchen.
    « Oven Risotto with Kale Pesto and Roasted Mushrooms
    Southwestern Chicken Rice and Black Bean Stuffed Peppers »
    15.2K shares
    • Share201
    • Tweet
    • Yummly
    • Email

    Categories: Soups and Stews

    Reader Interactions

    Comments

    1. Kris says

      June 30, 2022 at 5:58 pm

      5 stars
      Delicious!!!

      Reply
      • Carol says

        July 01, 2022 at 8:41 am

        Hi, Kris, Thanks so much and glad you enjoyed!!

        Reply
    2. Erin says

      March 20, 2022 at 10:27 pm

      5 stars
      Followed recipe as given… absolutely delicious and will definitely make again! Thank you!

      Reply
      • Carol says

        March 21, 2022 at 7:22 am

        Hi, Erin, Thank YOU! So glad you enjoyed and you find this one a keeper! Thanks again!

        Reply
    3. Becky says

      January 19, 2022 at 5:27 pm

      5 stars
      I rarely make my own soups – but I found that I had a bunch of leftover kale and lentils, so I grabbed some hot italian sausage and found this recipe. ABSOLUTELY DELICIOUS. So filling, healthy and really comforting all around. I just had a bowl with a piece of crusty bread and I’m debating about going back for seconds. I followed exactly as written, and I actually didn’t need to add any additional salt because the beef broth and diced tomatoes had some salt in it already. Thank you so much!

      Reply
      • Carol says

        January 19, 2022 at 6:40 pm

        Hi, Becky, Thanks so very much and so glad you enjoyed!! The temperature is dropping here big time tonight and I’ve been craving this soup, too. It’s definitely a good idea to consider the salt that’s already in packaged ingredients so good call. Thanks again!

        Reply
    4. Mary Lu says

      December 05, 2019 at 5:47 pm

      My wonderful niece made this for me recently as a surprise. When they come to visit they usually bring me a similar soup from a local restaurant near them that I truly love. However, she made this for me instead and, I must say, it is probably the best soup of its kind I’ve ever had. When I asked for her recipe, she directed me to your web site, and I just had to let you know how much I love this soup. Thanks for the great recipe.

      Reply
      • Carol says

        December 06, 2019 at 7:03 am

        Hi, Mary Lu, Thank you so very much! You really made my day! I love doing soup so I hope you’ll check out some of my other soup recipes. Thanks again and so glad you enjoyed!

        Reply
    5. Kim says

      February 25, 2018 at 6:22 pm

      So delicious. Thanks so much for the recipe!

      Reply
      • Carol says

        February 26, 2018 at 6:51 am

        Thanks, Kim! Glad you enjoyed and please stay in touch!

        Reply
    6. George Nielsen, Copenhagen says

      December 13, 2015 at 12:22 pm

      Delicious soup. I’ve it made it twice this week! Thanks for the recipe.

      Reply
      • Carol says

        December 13, 2015 at 3:18 pm

        Thanks for checking in, George and for your feedback. Have a great day!

        Reply
    7. George Nielsen, Copenhagen says

      December 13, 2015 at 12:22 pm

      5 stars
      Delicious soup. I’ve it made it twice this week! Thanks for the recipe.

      Reply
    8. Debbie Dyer says

      November 19, 2015 at 7:56 pm

      Made this soup but made it with lamb sausage. Delicious.

      Reply
      • Carol says

        November 19, 2015 at 8:29 pm

        Awesome! Thanks so much, Debbie! Lamb sausage is a great alternative to pork. Nice!

        Reply
    9. Debbie Dyer says

      November 19, 2015 at 7:56 pm

      4 stars
      Made this soup but made it with lamb sausage. Delicious.

      Reply
    10. Maureen, Milwaukee says

      November 01, 2015 at 5:22 pm

      This recipe looks great and I’m saving it. But, I have to ask: what is in the photos? It looks like some kind of pastry with cheese on the top? Thanks–

      Reply
      • Carol says

        November 01, 2015 at 6:10 pm

        Hi, Maureen,

        Thanks so much, but I’m not seeing what you’re seeing…… There’s no pastry or cheese in the recipe.

        Reply
    11. janet grey says

      October 30, 2015 at 5:29 am

      hey, i was reading the directions – and it says to add ‘chicken’ – shouldn’t that be sausage?

      Reply
      • Carol says

        October 30, 2015 at 6:34 am

        Thanks for the catch! I was actually talking about the broth and listed chicken along with the beef broth. When I made the soup, I used both because I wanted to use up two opened containers. I’ve corrected the recipe, but really you could use whatever you have on hand. Chicken, beef or even vegetable broth is fine. Thanks again!

        Reply
    12. Jenna says

      October 29, 2015 at 10:11 am

      The soup looks great! I love sausage. Like the new logo too.

      Reply

    Leave a Comment, Rating or Question Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Welcome and glad you’re here!

    Follow Me

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Tumblr
    • Twitter

    AS SEEN ON

    Top 10 Reader Favorites

    Perfect Roasted Potato Wedges in white enamel tray with ketchup and coarse sea salt.

    Perfect Roasted Potato Wedges

    Classic French Ratatouille in white Dutch oven garnished with fresh basil.

    Traditional Ratatouille Recipe

    Photo of Roasted Beet Salad with Walnuts Goat Cheese and Honey Balsamic Dressing on white oval platter with serving utensils.

    Roasted Beet Salad with Walnuts Goat Cheese and Honey Balsamic Dressing

    Kicked Up Canned Baked Beans - Overhead shot after spoon is inserted into the baked beans

    Kicked-Up Canned Baked Beans

    Overhead shot of potato salad in wood bowl on blue background garnished with parsley

    French-Style Potato Salad

    Beef Braciole on gray-rimmed platter ready to serve with serving fork

    Beef Braciole Recipe (Braciola)

    Don't toss those radish greens! Pungent, peppery radish leaves make perfect pesto!

    Radish Greens Pesto

    Korean Braised Beef Short Ribs

    Korean Braised Beef Short Ribs Recipe

    Spicy Shrimp and Grits Casserole with Gouda Cheese

    Spicy Shrimp and Grits Casserole with Gouda Cheese

    Curry Braised Chicken Thighs hero shot in pan garnished with cilantro on dark wood surface with yellow striped towel

    Curry Braised Chicken Thighs

    Grilling Favorites!

    Mojo-Marinated Pork Skewers on metal tray garnished with cilantro.

    Mojo-Marinated Pork Skewers

    Mahi-Mahi with Cilantro - Ginger Pesto with jasmine rice on white plate garnished with lime wedge and cilantro.

    Grilled Mahi-Mahi with Cilantro – Ginger Pesto

    Grilled Marinated Skirt Steak with Peperonata - Overhead hero shot of dish on white oval platter with meat fork

    Grilled Marinated Skirt Steak with Peperonata

    Grilled Citrus Chicken with Spicy Basil Chimichurri

    Grilled Vegetable Kabobs with Charmoula - Overhead shot of finished meal on white background garnished with fresh parsley and lemon wedges

    Grilled Vegetable Kabobs with Charmoula

    Indian-Style Beef Kabobs with Cilantro-Coconut Sauce - Hero shot of kabobs on gray-rimmed platter with sauce in the background

    Indian-Style Beef Kabobs with Cilantro – Coconut Sauce

    Chicken Zucchini Feta Burgers with Jalapeño Tzatziki - Close-up hero shot

    Grilled Chicken Burgers with Jalapeño Tzatziki

    Southwestern Spice Grilled Pork Chops with Plum Jalapeño Salsa - Overhead hero shot of pork chops with salsa, chips and tea on white wooden background

    Southwestern Spiced Grilled Pork Chops with Plum Jalapeno Salsa

    Grilled Burgers with Smoked Gouda and Bacon Tomato Jam

    Grilled Burgers with Bacon Tomato Jam and Smoked Gouda

    Grilled Peaches with Vanilla Ice Cream and Honey Balsamic Drizzle - Some with ice cream, some drizzled with balsamic honey drizzle

    Grilled Peaches with Vanilla Ice Cream and Honey Balsamic Drizzle

    Summer is Salad Season!

    Southwestern Orzo Pasta Salad with Cilantro Lime Dressing

    Sicilian Cauliflower Salad - Overhead shot of salad with serving utensils

    Sicilian Cauliflower Salad

    Quinoa and Kale Salad with Red Grapes, Walnuts and Honey - Lemon Dressing

    Quinoa and Kale Salad with Red Grapes Walnuts and Lemon Honey Dressing

    Quinoa Tabbouleh with Grilled Vegetables

    Quinoa Tabbouleh with Grilled Vegetables

    Cauliflower Antipasto Salad - Being served on wood serving plates

    Cauliflower Antipasto Salad

    Green Bean and Radish Salad with Mustard Caper Vinaigrette in wooden bowl with blue green towel.

    Green Bean and Radish Salad Recipe with Mustard-Caper Vinaigrette

    Yogurt Ranch Cucumber Salad

    Mediterranean Quinoa Salad with Grilled Vegetables on white platter with some served up on small white plate.

    Mediterranean Salad with Quinoa and Grilled Vegetables

    Greek Orzo Pasta Salad - Overhead hero shot of salad in white bowl on white distressed background with serving spoon, garnished with parsley and lemon

    Greek Orzo Pasta Salad

    Arugula, Egg and Asparagus Salad with Creamy Lemon Vinaigrette - Overhead hero shot of salad on white plates and white background

    Arugula, Egg and Asparagus Salad with Creamy Lemon Vinaigrette

    Footer

    About

    • Privacy Policy
    • Disclosure
    • Terms of Use
    • Accessibility Statement

    Newsletter

    • Sign Up for emails and updates!!

    Contact

    • Contact
    • Facebook
    • Pinterest
    • Instagram

    Copyright © 2021 From A Chef's Kitchen and A Thought For Food

    • 201Facebook
    • Pinterest
    15229 shares