Lentil Soup with Kale and Sausage

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  • Level: Easy
  • Total: 1 hr 10 min
  • Active: 10 min
  • Yield: s: 6 servings
  • Nutrition Info
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2 tablespoons EVOO, plus more for drizzling

1 pound hot or sweet Italian sausage, casings removed

4 cloves garlic, finely chopped

2 fresh bay leaves

2 stems fresh rosemary

1 carrot, finely chopped

1 large or 2 medium onions, chopped

1 potato, peeled and cut into small dice

2 tablespoons tomato paste

1 bunch black kale, stemmed and chopped

A few gratings fresh nutmeg

1/2 cup dry white or red wine

6 cups chicken stock

1 1/4 cups brown lentils

Shaved Pecorino cheese, for serving


  1. Heat the EVOO in a soup pot over medium-high heat. Add the sausage and cook, crumbling with a wooden spoon, until browned. Add the garlic, bay leaves, rosemary, carrots, onions and potatoes and season with salt and pepper. Cook until the vegetables are soft, 7 to 8 minutes. Stir in the tomato paste and cook for 1 minute. Stir in the kale and nutmeg. Add the wine to deglaze the pot, stirring and scraping up any browned bits from the bottom. Stir in the chicken stock and 2 cups water and bring to boil (for thicker soup, use 2 cups less liquid).
  2. Stir in the lentils and cook at a low, bubbly simmer until the lentils are tender, 30 to 35 minutes. Remove the rosemary stems and bay leaves.
  3. Ladle the soup into bowls and top with a drizzle of EVOO and the shaved Pecorino.

Cook’s Note

The soup can be refrigerated in an airtight container for a make-ahead meal. Reheat over medium heat.

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