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 55
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
Thank you! item not reviewed by moderator and published

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Make It 5 Ways: Sausage