Lentil and Sausage Soup with Kale
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Serves 6
- 1 tablespoon olive oil, plus more for browning the sausages
- 1 tablespoon bacon fat (or add another tablespoon of olive oil)
- 1 cup chopped carrots
- 3/4 cups chopped celery
- 1 medium onion, chopped
- 3 cloves garlic, chopped
- Salt
- 1 1/2 cup french green lentils, rinsed
- 28 ounces canned chopped tomatoes (I use tetra-pack)
- 2 sprigs thyme
- 1 sprig rosemary
- 4 chicken sausages (or substitute another kind of sausage)
- 1 1/2 cup chopped kale
- Heat the olive oil and bacon fat over medium heat in a large, heavy pot and add the carrots, celery, onion and garlic. Add a big pinch of salt. Cook until softened, about 5 minutes.
- Stir in the lentils, tomatoes and 4 cups water. Add the thyme and rosemary and a couple more pinches of salt. Bring to a boil and then lower the heat to a simmer. Cook until the lentils are tender, 15 to 20 minutes, adding more water if necessary to cover the vegetables.
- Meanwhile brown the sausages in about a teaspoon of olive oil in a small pan and then slice them into quarter moons.
- When the lentils are just tender, taste the soup and add more salt if necessary. Add the kale and cook for about 3 minutes, until the kale is tender but still green. Stir in the sausage, make sure everything is heated through, and serve.
- This recipe is a Community Pick!
Tags: baby food, chicken sausage, cooking for clara, kale, lentils, pantry, soup
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1 day ago MrsK
Boy, oh, boy, another recipe that makes me want to long for winter... And I hate winter! :-)
12 days ago adele93
would roast chicken, shredded work as a substitute for sausage? trying to avoid that much fat
12 days ago merrill
Merrill is a co-founder of food52.
Sure! Also, most chicken sausage is pretty low in fat.
about 1 month ago punkage
carol from chicago
Just made this lentil and sausage soup with kale....one word....
Yummmmoooooo
Very very good. I never used chicken sausage before and you would
never miss regular Italian sausage. Excellant and I'll make it time and time again. Many thanks, C
2 months ago Cyn Der Rella
I want to try this asap!
2 months ago shirlee riddle
This question came to me and not an expert but would leave them whole as easier to remove when finished cooking.
2 months ago merrill
Merrill is a co-founder of food52.
Yes, that's what I do. You can also chop up the leaves and add them that way.
2 months ago GreeneKR
Should the thyme and rosemary go in whole of be destemmed first?
2 months ago shirlee riddle
Thanks Lynette, I'll give the V-8 a try.
2 months ago BadCat
That was quite good! I used two rashers of bacon as well as Italian sausage. My eight year old daughter loved it and it was so easy to make on a Wednesday night.
3 months ago shirlee riddle
Wanted to ask about the liquid?? Only juice from tomato's? I make a similar White Bean and Sausage which calls for 4 cups of chicken broth and would like to not have to use so much broth. Would like to use water.
3 months ago Lynette Lorenzen
I added one can of V-8.