Sausage, Lentil, and Kale Soup

Prep Time:
15 mins
Total Time:
50 mins

This rustic, savory soup is sure to satisfy.


  • 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

  • ½ cup dried lentils

  • 6 cups low-sodium chicken broth

  • 1 bunch (about ½ 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 sausageand cook, breaking up meat witha wooden spoon, until golden brown,about 5 minutes. Add celery and onionand cook until softened, about 5 minutes.Add lentils, broth, and 1/2 cup waterand bring to a boil. Reduce to a rapidsimmer, partially cover, and cook untillentils 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, about5 minutes. Remove soup from heat,stir in vinegar, and season withsalt and pepper.

Cook's Notes

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.

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