Sausage, Kale, and Lentil Soup
- Difficulty: Easy
- Servings: 4 to 6
- Nutritional Facts per Serving (1 of 6): Calories 480, Total Fat 27g, Saturated Fat 8g, Carbs 39g, Fiber 8g, Sugar 8g, Protein 24g, Cholesterol 44mg, Sodium 1342mg
- Total Time: 1 hr 50 min
- Active Time: 30 min
Craving comfort in a bowl? This warm, hearty stew is your answer on those crisp, chilly days. The smoky heat of andouille sausage pairs beautifully with earthy lentils and vibrant kale, creating a soup that's as satisfying as it is nourishing. Prefer a milder flavor? Italian sausage works wonderfully too. And if you're cooking plant-based, simply skip the sausage and swap in vegetable broth for a delicious vegetarian twist.
Ingredients
- 1 tablespoon olive oil
- 1 large yellow onion, chopped
- 3 large carrots, chopped
- 3 celery stalks, chopped
- 2 bay leaves
- 1 pound andouille sausage, sliced diagonally
- 2 cups roughly chopped fresh curly kale, stems removed, cut into large pieces
- 1 (28-ounce) can whole tomatoes with juice, crushed by hand
- 6 ounces French lentils, rinsed and picked over
- 6 cups low-sodium chicken broth
- 2 teaspoons kosher salt, plus extra as needed
- 1/2 teaspoon freshly ground black pepper, plus extra as needed
- Freshly grated Pecorino-Romano cheese, for garnish
- Optional: Crusty bread for serving
Instructions
- Heat the olive oil in a large heavy pot over medium heat. Add onion, carrots, celery, and bay leaves. Cook, stirring frequently, until the vegetables are very tender, about 10 to 12 minutes. Add the sausage and cook for another 4 to 5 minutes.
- Stir in the kale and cook just until it starts to wilt. Add the tomatoes, crushing them further with the back of a wooden spoon. Then add lentils, chicken broth, salt, and pepper.
- Bring the mixture to a boil over medium-high heat. Lower the heat, cover, and simmer until lentils are tender, about 1 hour. Taste and adjust seasoning with more salt and pepper if needed.
- Serve by ladling into bowls and topping with grated Pecorino-Romano cheese. Enjoy immediately, optionally with crusty bread on the side.
