Kale, Lentil, and Sausage Soup Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1 tablespoons - extra virgin olive oil
  • 1 pounds - hot sausage, bulk or casing removed
  • 1 - onion, chopped
  • 2 ribs - celery, chopped
  • 1 - carrot, peeled, chopped
  • 1 - Idaho or russet potato, peeled, diced
  • 1 - chile pepper, thinly sliced or finely chopped
  • 2 sprigs - fresh rosemary, leaves picked, finely chopped
  • 2 cloves - garlic, chopped or sliced
  • 1/2 tablespoons - ground cumin
  • - kosher salt & ground black pepper
  • 1 bunches - Tuscan or black kale, stemmed, thinly sliced
  • 1/4 cups - tomato paste
  • 1 cups - white wine
  • - freshly grated nutmeg
  • 1 3/4 cups - lentils
  • 4 cups - chicken stock
  • 2 cups - water
  • Directions:

    In a soup pot or large Dutch oven, heat 1 tablespoon extra-virgin olive oil. Add the sausage, breaking it into pieces, and cook until lightly brown. Add the onions, celery, carrots, potato, chile pepper, rosemary, garlic, cumin, salt, and pepper, and cook to soften, 8 to 10 minutes.

    Add the kale, along with a little freshly grated nutmeg. Stir in the tomato paste for 30 seconds, then add white wine. Cook to reduce by 1/2 and stir in the lentils, stock, and water. Bring to a boil, reduce the heat to low, and simmer the soup until the lentils are tender, about 35-45 minutes. Serve immediately or cool, store, and reheat.

    Brief Description

    This hearty rustic soup is chock full of vegetables and flavor.

    Main Ingredient:


    Category:  Soups

    Cuisine:  Italian

    Prep Time: 15 min
    Cook Time: 1 hour(s)



    Posted By:


    Posted On:

    January 19, 2013

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    1. my div says:

      […] in the colcannon, mentioned above, try making some kale chips!  Or chop up some kale for adding to slow-cooked soups, stew or […]

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