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Sausage, Lentil, and Kale Soup

This rustic, savory soup is sure to satisfy.

  • Prep:
  • Total Time:
  • Servings: 6
Sausage, Lentil, and Kale Soup

Source: Everyday Food, December 2009


  • 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


  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. 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.

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.

Reviews (11)

  • Miriam J Marin 14 Jan, 2015

    I've made this several times and it's always great. Making it today with leftover spiral sliced ham instead of sausage and using swiss chard instead of kale because that's what I had.

  • Olive PDX 17 Feb, 2014

    Super delicious, affordable and relatively quick prep!

  • Laura Newton 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.

  • Jamy Traub 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.

  • threepeas 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!

  • fabrown 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!

  • noredp 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.

  • linpika 18 Sep, 2010

    This was good and pretty easy to make.

  • VTParker 19 Jun, 2010

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

  • mmeriche30 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.

  • mirapoix 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.

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