This rustic, savory soup is sure to satisfy.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Reviews (11)

232 Ratings
  • 5 star values: 83
  • 4 star values: 53
  • 3 star values: 68
  • 2 star values: 26
  • 1 star values: 2
Rating: 5 stars
01/14/2015
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.
Rating: 5 stars
02/17/2014
Super delicious, affordable and relatively quick prep!
Rating: Unrated
07/08/2013
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.
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Rating: Unrated
04/21/2013
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.
Rating: Unrated
07/11/2012
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!
Rating: Unrated
12/07/2011
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!
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Rating: Unrated
11/29/2010
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.
Rating: Unrated
09/18/2010
This was good and pretty easy to make.
Rating: Unrated
06/19/2010
Awesome, quick soup. The red wine vinegar really adds a nice dimension of flavor to the soup. Delicious.
Rating: Unrated
03/30/2010
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.
Rating: Unrated
01/23/2010
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.