Want the ultimate comforting soup for a chilly day? 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!
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.
How to make Sausage and Lentil Soup with Kale:
- Start by inspecting the lentils. See my tips below on how to do that.
- I 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. (All the starch they give off can make your soup a bit 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.)
- When the lentils are cooked, drain, rinse to cool then drain again. Set aside.
- Brown the sausage over medium-high heat then transfer to a plate.
- Reduce heat and saute chopped onion, carrots, celery until tender.
- Add garlic, the cooked sausage, beef broth and canned diced tomatoes.
- Add dried basil and oregano and let it simmer away.
- Add the kale and simmer until it wilts.
- Transfer the lentils back to the pot and heat through.
- Adjust seasoning to taste with salt and pepper and add crushed red pepper flakes for a kick if desired!
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.
Here are more lentil cooking tips from The Kitchn: How to Cook Perfectly Tender Lentils.
My best soup-making tip!
A soup-making tip I’ve learned over my years as a personal chef:
- 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!
More great lentil recipes you’ll love!
- Southwestern Lentil and Brown Rice Bake
- Spicy Kale, Butternut Squash and Lentil Soup with Bacon
- Slow-Cooker Moroccan Turkey and Lentils
- Cauliflower, Red Lentil and Potato Curry
- Thai Red Curry Sweet Potato and Lentil Soup
Check out all my soups at: Soups and Stews Recipe Index.
Sausage and Lentil Soup with Kale
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
Nutrition
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.
Becky says
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!
Carol says
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!
Mary Lu says
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.
Carol says
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!
Kim says
So delicious. Thanks so much for the recipe!
Carol says
Thanks, Kim! Glad you enjoyed and please stay in touch!
George Nielsen, Copenhagen says
Delicious soup. I’ve it made it twice this week! Thanks for the recipe.
Carol says
Thanks for checking in, George and for your feedback. Have a great day!
George Nielsen, Copenhagen says
Delicious soup. I’ve it made it twice this week! Thanks for the recipe.
Debbie Dyer says
Made this soup but made it with lamb sausage. Delicious.
Carol says
Awesome! Thanks so much, Debbie! Lamb sausage is a great alternative to pork. Nice!
Debbie Dyer says
Made this soup but made it with lamb sausage. Delicious.
Maureen, Milwaukee says
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–
Carol says
Hi, Maureen,
Thanks so much, but I’m not seeing what you’re seeing…… There’s no pastry or cheese in the recipe.
janet grey says
hey, i was reading the directions – and it says to add ‘chicken’ – shouldn’t that be sausage?
Carol says
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!
Jenna says
The soup looks great! I love sausage. Like the new logo too.