Even as the months get warmer, I still turn to soup as a meal. This sausage, lentil and kale soup is easy and healthy. It’s full of protein and vegetables to keep you satisfied until your next meal.

Sausage, Lentil and Kale Soup

Like most soups, sausage, lentil and kale soup reheats great. I like to have it for dinner and then take the left overs for work lunches. The soup gets more flavorful the next day. Since it’s broth based and doesn’t have any noodles or rice, it doesn’t leave you wanting a nap at your desk mid-afternoon.

When making this soup remember that you’re cooking, not baking. Ingredients don’t have to be exact. If you like certain ingredient better than another, adjust it as needed.

Print Recipe

Sausage, Lentil, and Kale Soup

A hearty gluten free soup full of flavor and nutrients.

Prep Time15 minutes mins

Cook Time25 minutes mins

Total Time40 minutes mins

Course: Soup

Cuisine: American

Servings: 6 People

Author: Jamie at Savorysaver.com

Cost: 8.00

Ingredients

• 1 lb. Ground Italian Sausage – mild, hot, or sweet
• ¾ Cup Brown Lentils
• 1 Large Onion, chopped
• 3 Carrots, peeled and chopped
• 2 Stalks of celery chopped
• 3-4 Cloves of garlic, chopped
• 1 Bay Leaf
• 1 ½ tsp Dried Thyme or 1 Tbs Fresh Thyme
• 6 or 7 Large Kale Leaves, stemmed and chopped
• 1 Handful Fresh Parsley, chopped
• 8-10 Cups Chicken Broth
• Salt and Pepper to taste

Instructions

• Heat a Tablespoon or so of oil in a large pot over medium-high heat
• Brown sausage.
• Add Onion, Carrots, Celery and sauté for 4 or 5 minutes
• Add garlic and stir
• Add Bay Leaf, Dried Thyme, Salt and Pepper and sauté for a minute or so more
• Add Broth and bring a to a boil.
• Add Lentils, bring back to a boil, then reduce to simmer
• Cook until lentils are just about tender (20-30mins)
• Remove Bay Leaf.
• Add chopped Kale and cook for 2-3 minutes to soften Kale
• Add Parsley and additional salt and pepper if needed.
• Enjoy!

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