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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    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.
    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.
    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.
    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.
    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.
    This is my absolute favorite soup to make! I use one hot sausage and two sweet sausage links to temper the heat, since the sausages at my market are quite spicy. I cook for one so I always freeze part of it for a quick, yummy meal after work. Whatever you're doing, stop now & make this soup!
    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.
    It tastes great with bread or brown rice!
    Loved it. I used red split lentils and andouille sausage. Husband loved it too. Would definitely make again.
    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!
    Delicious, easy to make, printing the recipe and keeping it in "that" special recipe box for the next time.
    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.
    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.
    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.
    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!
    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.
    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!
    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!
    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!
    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.
    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!
    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!
    YUMMO!!! It was so tasty and very easy to make. I did omit some items but would never know as it was so flavorful.
    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.
    Fantastic! My family loved it even more the next day! Thank you Rachael Ray!!
    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!
    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.
    VERY TASTY GOOD BODY TO IT
    Delicious!
    OH, I also blend or puree about 1 cup and a half of the liquid to give kind of a creamy texture :
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