Sausage Lentil Soup with Kale
This sausage lentil soup is a cozy, one-pot meal made with flavorful sausage, tender lentils, and plenty of vegetables, simmered together until everything is rich and delicious. It comes together on the stovetop with minimal prep and very little hands-on time, making it an easy weeknight option that still feels hearty and nourishing. The sausage adds depth, the lentils make it filling, and the long simmer ties everything together into a satisfying, full-meal-in-a-bowl kind of soup you can enjoy all week.
Servings: 6 servings
Ingredients
- 3 Tablespoons olive oil
- 2 large links about 8 ounces of sweet or spicy Italian sausage (pork or poultry or vegan, such as Field Roast) or chorizo, removed from the casings or just buy “bulk” sausage meat
- 1 medium onion diced
- 2 medium or three small carrots diced
- 2 stalks of celery diced
- 4 cloves garlic finely chopped
- Sea salt
- ½ teaspoon dried Italian seasoning
- Optional: pinch of crushed red pepper flakes or a teaspoon of chopped Calabrian chili peppers
- 1 cup dried brown lentils sorted and rinsed or 2 packages Melissa’s cooked lentils* (adjust time and liquid)
- 2 bay leaves
- 18- ounces jarred crushed or diced tomatoes I prefer glass to canned
- 6 cups water vegetable stock, chicken stock or turkey stock OR if you have some red wine sitting around, swap in ½ cup of red wine for some of the stock
- Freshly ground black pepper
- 1 small bunch stemmed and chopped kale green curly or Tuscan or cabbage
- Suggestions for finishing: grated Parmesan cheese chili-infused olive oil, garlic-infused olive oil
Instructions
- Heat the olive oil in a large pot on medium heat. Add the sausage, breaking it up with a wooden turner or potato masher until it starts to brown, about five minutes.
- Add the onion, carrots, celery, garlic, a pinch of salt, Italian seasoning, and a pinch of red pepper flakes. Cook with the sausage until the vegetables soften a bit, another 5 minutes.
- Add the lentils, bay leaves, tomatoes, water/stock, more salt and black pepper to taste. Bring to a simmer and allow to cook until the lentils are tender, about 40 minutes. If you use pre-cooked lentils, just warm them through and get the vegetables tender, probably about 15 minutes.
- When the lentils are cooked, add the kale and cook until the leaves are tender, just a few minutes more. Discard the bay leaves. Serve with desired accompaniments.
- *If you opt for pre-cooked lentils, reduce liquid to 5 cups and you’ll only need to cook the soup until everything is tender and the flavors have melded, about 15-20 minutes.
Notes
- This sausage and lentil soup is easy to adapt without losing what makes it good. If you’re eating plant-based or vegetarian, a vegan sausage works beautifully and still gives the soup plenty of body. If you’re following a Paleo or Whole30-style approach, you can swap the lentils for diced butternut squash and simmer until tender.
Storage and Make-Ahead Tips
- This lentil and sausage soup keeps well in the refrigerator for up to 5 days and actually improves as it sits.
- It also freezes beautifully, making it a great option for meal prep or busy weeks. Let it cool completely before storing, and freeze in individual portions for easy lunches.