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Sausage, Lentil, and Kale Soup

This rustic, savory soup is sure to satisfy.

  • prep: 15 mins
    total time: 50 mins
  • servings: 6

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Ingredients

  • 2 teaspoons extra-virgin olive oil
  • 8 ounces sweet Italian sausage, casings removed
  • 2 celery stalks (with leafy tops), thinly sliced
  • 1 medium yellow 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-size pieces
  • Coarse salt and ground pepper
  • 2 teaspoons red-wine vinegar

Cook's Note

You can substitute spinach or chard for the kale in this recipe. The soup can be enhanced by adding a couple of thyme or rosemary sprigs as it simmers.

Directions

  1. Step 1

    In a large Dutch oven or heavy pot, heat oil over medium-high. 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, 25 minutes.

  2. Step 2

    Add kale and season with salt. Return soup to a rapid simmer, cover, and cook until kale wilts, about 5 minutes. Remove soup from heat, stir in vinegar, and season with salt and pepper.

Source
Everyday Food, December 2009

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Reviews (10)

  • 17 Feb, 2014

    Super delicious, affordable and relatively quick prep!

  • 8 Jul, 2013

    This recipe is DELICIOUS. I used veggie broth instead of chicken, and used vegan sausages (I can't stomach the animal version). Will absolutely be making these again.

  • 21 Apr, 2013

    Delicious. I doubled the recipe used spicy Italian sausage and added extra carrots. Omitted the salt as not necessary. Froze a bunch...hopefully it reheats well.

  • 11 Jul, 2012

    An excellent, fairly light soup. I shared the recipe with some friends and it has become a staple in their household, too. Soaking the lentils in water in the morning really cuts down on the cooking time at dinner, especially for French lentils!

  • 7 Dec, 2011

    This is a delicious soup that makes a great weeknight meal. I mixed kale and swiss chard and added some thyme and orzo at the end. I would use less broth and more water because my sausage added more than enough salt and flavor. Enjoy!

  • 29 Nov, 2010

    This is an excellent soup! Easy to prepare. I used 4 cups of chicken stock and 2 1/2 cups of water. I have made it both ways, and I think the stock makes it more complex. Also added 2 carrots diced small. Either way you will enjoy this hearty soup.

  • 18 Sep, 2010

    This was good and pretty easy to make.

  • 19 Jun, 2010

    Awesome, quick soup. The red wine vinegar really adds a nice dimension of flavor to the soup. Delicious.

  • 30 Mar, 2010

    loved this soup. full of flavor! i used black lentils instead (pre-cooked package from trader joe's) and tossed them in with the kale. will definitely be making this again.

  • 23 Jan, 2010

    Really really good! Just made my first pot-full. I added barely, and left out the celery (because I don't like cooked celery). Perfect for winter.