Sausage, Kale, and Lentil Soup

Total Time:
2 hr 15 min
Prep:
15 min
Inactive:
1 hr
Cook:
1 hr

Yield:
4 servings
Level:
Easy

Ingredients
  • 1 tablespoon extra-virgin olive oil
  • 1 pound hot sausage, bulk or casing removed
  • 1 onion, chopped
  • 2 ribs celery, chopped, leafy tops reserved
  • 1 large carrot, peeled and chopped
  • 1 large Idaho (russet) potato, peeled and chopped into small dice
  • 1 Fresno or Holland chile pepper, thinly sliced or finely chopped
  • 2 sprigs fresh rosemary, leaves picked and finely chopped
  • 2 large cloves garlic, chopped or sliced
  • 1/2 tablespoon ground cumin
  • Kosher salt and freshly ground black pepper
  • 1 bundle Tuscan, black, or dinosaur kale, stemmed and very thinly sliced
  • 1/4 cup tomato paste
  • 1 cup 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 to10 minutes.

Wilt in the kale, and season the kale leaves 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 minutes. Serve immediately or cool, store, and reheat. Serve with chopped celery greens, to garnish.


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4.6 57
Delicious!  I have so much kale growing, this was a perfect use for it.  I used about 4 different varieties in it.  I left out the hot pepper b/c my 4 year old doesn't like spicy.  I had to make a few substitutions, but it still came out perfect.  I used sweet sausage.  I used veggie flavor 'Better Than Bouillon' instead of chicken broth and only 1/2 c. of white wine b/c it's all I had left.  Excellent soup - 4 year old even loves it. item not reviewed by moderator and published
My husband made this and it was great!  Even my kids 2 and 6 liked it!  Substituted Jennie O Turkey sausage and sweet potato (for the russet). item not reviewed by moderator and published
Love this recipe! so much flavor and goodness.. item not reviewed by moderator and published
I just watched the episode and noticed three differences between how Rachael makes the recipe on TV and what the recipe calls for. Rachael says to use 3/4 to 1 cup lentils. Not 1 3/4 cups as the recipe states. Rachael0 says to cook the soup for 45 minutes or until the lentils are soft. Not 35 minutes as written in the recipe. Rachael uses 8 cups of liquid during the episode, 6 cups chicken stock and 2 cups water. 2 cups more liquid than the recipe calls for. Read more at: http://www.foodnetwork.com/recipes/rachael-ray/sausage-kale-and-lentil-soup-recipe.html#sni-reviews?oc=linkback item not reviewed by moderator and published
Don't hesitate to make this, it has great flavor and heartiness. Just be aware that the lentils will require at least 15 minutes more to cook. I cut the lentils back to one cup based on the reviews here but a little more would be fine. You can change up the veggies as you wish, just be sure to stick with the seasonings and other ingredients. item not reviewed by moderator and published
Agree with the others, too many lentils for too little liquid. I'd suggest using 1 cup dry lentils, this recipe needs at least 1.5 cups more liquid but if you put it all in the flavor will become diluted. Only thing that saved this dish for me was the addition of some Colombo seasoning (curry powder), and a lot of it. This actually made it taste GREAT, even better the next day. Without that it would have been far too bland, albeit spicy. Bottom line: I will definitely make this recipe again but will halve everything (unless cooking for 8) except for the lentils which I will reduce to a third the amount, and will use Colombo to taste. I got this idea from an Ina lentils recipe and it is a fabulous flavor addition. item not reviewed by moderator and published
I started the lentils off in a separate pot because I knew they would take longer than 35 minutes. When they were almost tender, I added them to the soup (already in progress in another pot). Way too many lentils (when you start with 1 1/2 cups dry), so I made a lentil salad (green onions, cherry tomatoes, fresh basil, & feta cheese) for later. The soup itself is very good. Takes more stock than indicated. item not reviewed by moderator and published
This was very good! I had to add 2 extra cups of broth near the end (more flavorful than just water) as the lentils really soaked up everything and were still not soft. I added 1 cup at a time. You just need to keep an eye on it. I also would add more than 2 carrots next time. I couldn't find the type of peppers listed in the recipe so I used a cubanelle which was what the store I was in had available. We will definitely make this again and freeze 1/2 of it - it was a large batch for 2 people. item not reviewed by moderator and published
Meh. This so was ok. It tastes like a pot of sausage, lentil and kale goulash, which isn't a bad thing. It just wasn't very impressive. Fortunately, it was easy and fast to make. item not reviewed by moderator and published
Tasty but there is a mistake in this recipe. You should not add salt (and also acidic tomato paste for that matter before the lentils are done cooking. If you add salt or acid before the lentils are done cooking, you will end up with crunchy lentils. item not reviewed by moderator and published
This soup is delicious. I have made it before but really felt like I needed to endorse it. My CSA this week included a bunch of kale and a lot of other greens. Needed to use all of the kale in one place and remembered this soup. For those who care, it makes 5 2-cup servings. And the servings are very hearty. As written, I think a serving is 11 Weight Watchers points, but it really is a complete meal. I think you could reduce it a point or two by reducing the lentils. Depends on how filling you want it to be. item not reviewed by moderator and published
It tastes great with bread or brown rice! item not reviewed by moderator and published
Loved it. I used red split lentils and andouille sausage. Husband loved it too. Would definitely make again. item not reviewed by moderator and published
Easy to make, good spices, ample amount of vegetables in it, and it's delicious as well. I substituted some jalapeno for the pepper listed (which I haven't heard of before, and used red lentils. Very hearty winter soup! item not reviewed by moderator and published
Delicious, easy to make, printing the recipe and keeping it in "that" special recipe box for the next time. item not reviewed by moderator and published
This is a great soupy stew - used TJ ingredients, made it easy: red lentils (just the bag, however much that is, chicken garlic sausages, Super Greens instead of kale, low fat chicken broth... because of the sausages, used a little red pepper flakes to spice it. Also added a roasted sweet potato. Didn't use the 2C water, because we like it more like stew, added extra cumin and garlic... then, for a treat, heated TJ's garlic naan, with a drizzle of butter, on the side. Yum and Yum. You want to make this. Now-ish. item not reviewed by moderator and published
This is a good twist on a traditional lentil soup. I left out the chile pepper and it was still very flavorful and even spicy. It took about 50 minutes to soften the lentils rather than the 35 Rachel suggests. Also, be careful you use a pot that is large enough, all those veggies add up. item not reviewed by moderator and published
So good! I didn't have any wine or chicken stock, and didn't want to add the meat, so I just used water and ham base, and it's fantastic. Thanks Rachel. item not reviewed by moderator and published
Terrific soup! My husband and 2 sons loved it too! The fresno chilis are such a great touch of spice without too much heat. I will make this all winter! Thanks Rachael! item not reviewed by moderator and published
Wow a terrific soup and so hearty! I used country sausage in bulk instead of hot sausage and had a heck of a time finding a Holland or Fresno chili. I ended up using a jalapeno and it turned out great. Followed the recipe exactly then and it was perfect. It takes the longest time to chop everything up, but once that is done, it goes pretty quickly. item not reviewed by moderator and published
This was the most amazing soup ever! My husband and I could not get enough of it! Rachel should have a cookbook with just soups, stews and stoups! item not reviewed by moderator and published
This was really good and I didn't even have all the ingredients! I took the advice of another reviewer to experiment with white beans and used garbanzo beans...it came out good, but I definitely will use lentils next time. I also didn't have celery, cumin, nutmeg or any peppers. I used curry powder, red pepper flakes and tossed in whole grape tomatoes. I think my white wine choice was too fruity. I served it with french bread and cheddar cheese slices on the side. Yum! item not reviewed by moderator and published
This is now a FAVORITE in my household! Everyone that tries it always wants the recipe! We like spicy food so I always up the spice. I also used sweet potatoes and you definitely need probably double to chicken broth. Even better leftover! item not reviewed by moderator and published
This recipe is very forgiving and reliably good. It has made it into our permanent rotation and is my favorite way to sneak in some kale. I usually end up tweaking things here and there (like using jalapenos instead of the hollands and it always turns out delicious. I'm also a little heavy handed on the veggie portions to end up with a little extra soup. Leftovers are just as good as the original. Highly recommend. item not reviewed by moderator and published
Loved this soup! I needed to add a little bit more water, and I think I'll use sweet or mild sausage next time, to allow more of the other complex flavors to shine. But all in all, my husband and I are stuffed, as we couldn't help but have seconds! item not reviewed by moderator and published
This is very good, but I sure had to add a LOT more liquid. I only used 1 1/2 c. lentils, but it got thick so fast, before the lentils were done. I didn't have any more chicken stock, so I used beef. Added another whole box, and twenty minutes later it was thick again, so I added about another 3 cups of beef broth. Loved the fresh rosemary and nutmeg in this, as well as the cumin. I used Iserno's hot Italian sausage instead of a pork Italian. Can't go wrong with lentils, sausage and kale, imho! item not reviewed by moderator and published
YUMMO!!! It was so tasty and very easy to make. I did omit some items but would never know as it was so flavorful. item not reviewed by moderator and published
Very tasty! I had to substitute a few things, though. White wine with diluted white wine vinegar, a jalepeno for the recommended pepper and had to add more liquid. Im not sure what size a 'bunch' of kale is, I used the bunch from the farmer's market, which Im sure is larger than a store bought bunch. Glad to use it for something other than juice! Will make again, thanks for the recipe! Only 4 stars, I think the process for the recipe needs to be spelled out better for beginner soupers. item not reviewed by moderator and published
Fantastic! My family loved it even more the next day! Thank you Rachael Ray!! item not reviewed by moderator and published
I made this recipe with a few minor substitutions, most notably with using a sweet potato instead of a russet, with great results. This is probably the best lentil soup I have ever had! item not reviewed by moderator and published
Made soup for my family yesterday night and they all loved it and asked that I place it on my repeat list. I did make changes like used red potatoes instead of russet, and eliminated the holland peppers. Would recommend recipe. item not reviewed by moderator and published
VERY TASTY GOOD BODY TO IT item not reviewed by moderator and published
Delicious! item not reviewed by moderator and published
OH, I also blend or puree about 1 cup and a half of the liquid to give kind of a creamy texture : item not reviewed by moderator and published
Eating this soup made me feel cozy warm on a cold winter night. It's the first Rachael Ray recipe I've been impressed with, and it's healthful too. It needs a squeeze of lemon juice to brighten the flavors, and a tsp of sugar for balance. Otherwise, great. item not reviewed by moderator and published
Oh my goodness! What a delicious soup! I couldn't find the chili's Rachael recommended, so used jalapenos instead, just not as much, and we all loved it! Kids and all. A definite keeper!! item not reviewed by moderator and published
This soup was such a delight! All kinds of fantastic flavors included. It fed more than the recipe indicates: My husband and I had three servings each over the course of a couple of days. item not reviewed by moderator and published
Tried the sausage n lentil soup at carabas and this recipe is just as good as theres Great flavor and very feeling my family loves it. I just cooked the lentil first before adding them in and also added more hot Italian sausage . The hot Italian sausage at fresh market has fennel in it and that is one of carabas secrets item not reviewed by moderator and published
I tend to fail at recipes...this one was a success! So YUM! item not reviewed by moderator and published
This is a great recipe to have on hand for a healthy and filling soup. Very tasty and I had it over several meals without tiring of it. I have a lower tolerance for spicy foods, so I used sweet Italian sausage, and a 1/4 tsp. of red crushed pepper since I didn't find fresno peppers. I also used low-sodium chicken broth since the store didn't have stock and added salt to suit my taste. Felt like this made 6-8 servings. item not reviewed by moderator and published
This soup was delish and very comforting! I left out the potato just b/c I thought the lentils would make it filling enough. Great way to get in some greens too! item not reviewed by moderator and published
this is the best soup I have ever made. Make this soup and don't be afraid to change up some of the ingredients: spinach for kale or white beans for lentils, different sausage. Use your imagination. item not reviewed by moderator and published
For a twist I toss in diced sweet potato in place of the russet. I also put in dried chilis and garlic powder. Also I use precooked turkey kielbasa cut into bite size pieces, which I place in the pot AFTER the lentils are fully cooked and the pot has been removed from the heat. Otherwise, the cooked turkey sausage will lose its smoky flavor and turn rubbery. This one's a keeper. item not reviewed by moderator and published
Absolutely wonderful! I didn't have hot sausage handy so I added a few shakes of "Slap Ya Mama" Cajun seasoning. We ate soup for two days and put the rest in the freezer but I'll be pulling it right back out to take for lunch this week. It was too good to wait too long before eating it again. item not reviewed by moderator and published
This was easy to make and very tasty. I am trying to use kale--I was not familiar with it. I know it is healthy as are the lentils. I used chicken sausage and it was great. If you want to make it even faster, Trader Joes sells kale chopped and cleaned in a bag! Great soup for cold winter nights! item not reviewed by moderator and published
Fabulous recipe! Like the member below me, I wanted something less thick so I simply added two more cups of water at the end. It worked out perfectly because I had over salted anyway. This recipe is definitely tasty enough for five stars. I hate when people underrate a recipe because they couldn't be bothered to tweak it to their specifications. All store bought ingredients vary so a cook will always need to make adjustments to make it perfect for them. item not reviewed by moderator and published
While I thought that the soup tasted great, it was way too thick. I like for soup to have broth to it. I think she should have given this recipe her "stoup" title. I will make it again but I will either increase the liquids or more likely use half the lentils suggested. item not reviewed by moderator and published
Very hearty soup! I made some modifications. I added some garlic powder and I used 2 cups of chicken stock and 2 cups of beef stock. I also let the soup simmer for 1 hour and 25 minutes. I HATE under cooked lentils and I felt that they needed more time to cook. Also, I used chicken sausage and I would have added another pound (I love sausage. Serve with crusty french bread! item not reviewed by moderator and published
This is a delicious, hearty and easy soup. It's my now Ex-boyfriend's favorite. Too bad he won't be able to enjoy it any more! Hahaha item not reviewed by moderator and published
I love lentils and this was a really tasty, satisfying lentil-based meal. I used chicken Italian sausage to reduce the fat a bit and omitted the water so there would be more "stuff" than broth. Otherwise I stuck to the recipe. Great served with oven-crisped ciabatta. Try it! item not reviewed by moderator and published
I'm not usually a Rachel Ray fan but I stumbled across this recipe and decided to give it a try. I'm happy I did! This soup is very flavorful and a great way to get my very picky husband to eat his vegetables! item not reviewed by moderator and published
Much like the other reviewers I changed things up a bit in the making. For a leaner dish, I opted for hot turkey sausage instead of the pork used in the original. I also tripled up on the carrots and used red chard instead of kale. And, having forgotten the chili pepper, I opted to add a little extra cumin to add some more smoky flavor and a touch of chili powder for that extra pop. The dish turned out well. I divided it into 8 portions instead of 4, which there is more than enough to do without anyone feeling hungry. Turns out this is a healthy stand alone meal. Lentils are a great source of iron. Couple that with more iron and Vitamin K in the chard, a good dose of Vitamin A in the carrots and a lot of protein from the turkey sausage and you've got a great, well-balanced, figure friendly meal. item not reviewed by moderator and published
Delicious, extremely budget friendly, easy to make, and tastes better the next day; what more can you ask for?! I did things a little differently, as I used what I had in my pantry: doubled the kale for more veggie content, used a jalapeno since I don't know what a Fresno/Holland pepper is, 1 turkey kielbasa sausage thinly sliced, sherry cooking vice the white wine, and it was oh, so good! I'm sure it will be just as tasty sans meat or vegetarian sausage crumbles for a church potluck, and did I mention how budget friendly this is -- and it feeds many! A definite keeper. Thank you, Rachel! item not reviewed by moderator and published
This is a great hearty soup that is perfect as a standalone dinner! I left out the potatoes and used a jalapeno pepper instead - yummy! item not reviewed by moderator and published
I had lots of kale in my garden and "mystery" sausage in the freezer that needed a place to hide so I used the recipe as listed. Delicious and wholesome. A keeper recipe. item not reviewed by moderator and published
I tripled the recipe for a dinner party. I substituted cabbage for the kale and garlic for the onion do to likes and dislikes of the guests. Delish! Everyone loved it! item not reviewed by moderator and published
To be honest I changed this recipe up a little to use the ingredients I had on hand. I used sweet Italian sausage ( 6 links) also I use a bag of fresh spinach instead of Kale and I used a can of white beans instead of lentils. That being said, the recipe was easy and delicious, my family loved it and I will be making it again. Thanks Rachael! item not reviewed by moderator and published
Thank you! item not reviewed by moderator and published

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Make It 5 Ways: Sausage