Sausage, Kale and Lentil Soup
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 480
- Total Fat
- 27
- Saturated Fat
- 8
- Carbohydrates
- 39
- Dietary Fiber
- 8
- Sugar
- 8
- Protein
- 24
- Cholesterol
- 44
- Sodium
- 1342
- Total: 1 hr 50 min
- Active: 30 min
Ingredients
1 tablespoon olive oil
1 large yellow onion, diced
3 large carrots, diced
3 stalks celery, diced
2 bay leaves
1 pound andouille sausage, cut into diagonal slices
2 cups coarsely chopped fresh curly kale, stems removed, cut into large pieces
One 28-ounce can whole tomatoes with juice, broken with hands
6 ounces French lentils, picked through and rinsed
6 cups low-sodium chicken broth
2 teaspoons kosher salt, plus more as needed
1/2 teaspoon freshly ground black pepper, plus more as needed
Freshly grated Pecorino-Romano, for garnish
Crusty bread, for serving, optional
Directions
- In a large heavy pot, heat the olive oil over medium heat. Add the onion, carrots, celery and bay leaves. Cook, stirring often, until the vegetables are very tender, 10 to 12 minutes. Stir in the sausage and cook for an additional 4 to 5 minutes.
- Stir in the kale and cook until it begins to wilt, then add the tomatoes, crushing them additionally with the back of a wooden spoon. Add the lentils, chicken broth, salt and pepper.
- Bring the mixture to a boil over medium-high heat, then reduce the heat to low and simmer, covered, until the lentils are tender, about 1 hour. Stir and add more salt and pepper to taste.
- Ladle into bowls and top with grated cheese. Serve immediately, preferably with crusty bread.