Back to Sausage, Lentil, and Kale Soup All Reviews for Sausage, Lentil, and Kale Soup - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Sausage, Lentil, and Kale Soup Recipe Summary prep: 15 mins total: 50 mins Servings: 6
Ingredients Ingredient Checklist 2 teaspoons extra-virgin olive oil 8 ounces sweet Italian sausage, casings removed 2 celery stalks (with leafy tops), thinly sliced 1 medium yellow onion, diced medium 1/2 cup dried lentils 6 cups low-sodium chicken broth 1 bunch (about 1/2 pound) kale, preferably Tuscan, stems removed, torn into bite-size pieces Coarse salt and ground pepper 2 teaspoons red-wine vinegar
Cook’s Notes You can substitute spinach or chard for the kale in this recipe. The soup can be enhanced by adding a couple of thyme or rosemary sprigs as it simmers.
Gallery Sausage, Lentil, and Kale Soup
Recipe Summary prep: 15 mins total: 50 mins Servings: 6
Gallery
Sausage, Lentil, and Kale Soup
Sausage, Lentil, and Kale Soup
Sausage, Lentil, and Kale Soup
Recipe Summary prep: 15 mins total: 50 mins Servings: 6
Recipe Summary
prep: 15 mins total: 50 mins
Servings: 6
prep: 15 mins
total: 50 mins
prep:
15 mins
total:
50 mins
Servings: 6
6
Ingredients
Ingredients
- 2 teaspoons extra-virgin olive oil 8 ounces sweet Italian sausage, casings removed 2 celery stalks (with leafy tops), thinly sliced 1 medium yellow onion, diced medium 1/2 cup dried lentils 6 cups low-sodium chicken broth 1 bunch (about 1/2 pound) kale, preferably Tuscan, stems removed, torn into bite-size pieces Coarse salt and ground pepper 2 teaspoons red-wine vinegar
Directions
In a large Dutch oven or heavy pot,heat oil over medium-high. Add sausageand cook, breaking up meat witha wooden spoon, until golden brown,about 5 minutes. Add celery and onionand cook until softened, about 5 minutes.Add lentils, broth, and 1/2 cup waterand bring to a boil. Reduce to a rapidsimmer, partially cover, and cook untillentils and vegetables are tender,25 minutes.
Add kale and season with salt.Return soup to a rapid simmer, cover,and cook until kale wilts, about5 minutes. Remove soup from heat,stir in vinegar, and season withsalt and pepper.
Cook’s Notes You can substitute spinach or chard for the kale in this recipe. The soup can be enhanced by adding a couple of thyme or rosemary sprigs as it simmers.
Cook’s Notes
You can substitute spinach or chard for the kale in this recipe. The soup can be enhanced by adding a couple of thyme or rosemary sprigs as it simmers.
Reviews (11)
Add Rating & Review 232 Ratings 5 star values: 83 4 star values: 53 3 star values: 68 2 star values: 26 1 star values: 2
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Reviews (11)
Add Rating & Review 232 Ratings 5 star values: 83 4 star values: 53 3 star values: 68 2 star values: 26 1 star values: 2
Add Rating & Review
232 Ratings 5 star values: 83 4 star values: 53 3 star values: 68 2 star values: 26 1 star values: 2
232 Ratings 5 star values: 83 4 star values: 53 3 star values: 68 2 star values: 26 1 star values: 2
232 Ratings 5 star values: 83 4 star values: 53 3 star values: 68 2 star values: 26 1 star values: 2
5 star values: 83 4 star values: 53 3 star values: 68 2 star values: 26 1 star values: 2
Martha Stewart Member Rating: 5 stars 01/14/2015 I've made this several times and it's always great. Making it today with leftover spiral sliced ham instead of sausage and using swiss chard instead of kale because that's what I had. Martha Stewart Member Rating: 5 stars 02/17/2014 Super delicious, affordable and relatively quick prep! Martha Stewart Member Rating: Unrated 07/08/2013 This recipe is DELICIOUS. I used veggie broth instead of chicken, and used vegan sausages (I can't stomach the animal version). Will absolutely be making these again. Martha Stewart Member Rating: Unrated 04/21/2013 Delicious. I doubled the recipe used spicy Italian sausage and added extra carrots. Omitted the salt as not necessary. Froze a bunch...hopefully it reheats well. Martha Stewart Member Rating: Unrated 07/11/2012 An excellent, fairly light soup. I shared the recipe with some friends and it has become a staple in their household, too. Soaking the lentils in water in the morning really cuts down on the cooking time at dinner, especially for French lentils! Martha Stewart Member Rating: Unrated 12/07/2011 This is a delicious soup that makes a great weeknight meal. I mixed kale and swiss chard and added some thyme and orzo at the end. I would use less broth and more water because my sausage added more than enough salt and flavor. Enjoy! Martha Stewart Member Rating: Unrated 11/29/2010 This is an excellent soup! Easy to prepare. I used 4 cups of chicken stock and 2 1/2 cups of water. I have made it both ways, and I think the stock makes it more complex. Also added 2 carrots diced small. Either way you will enjoy this hearty soup. Martha Stewart Member Rating: Unrated 09/18/2010 This was good and pretty easy to make. Martha Stewart Member Rating: Unrated 06/19/2010 Awesome, quick soup. The red wine vinegar really adds a nice dimension of flavor to the soup. Delicious. Martha Stewart Member Rating: Unrated 03/30/2010 loved this soup. full of flavor! i used black lentils instead (pre-cooked package from trader joe's) and tossed them in with the kale. will definitely be making this again. Martha Stewart Member Rating: Unrated 01/23/2010 Really really good! Just made my first pot-full. I added barely, and left out the celery (because I don't like cooked celery). Perfect for winter.Martha Stewart Member
Rating: 5 stars 01/14/2015
I’ve made this several times and it’s always great. Making it today with leftover spiral sliced ham instead of sausage and using swiss chard instead of kale because that’s what I had.
Rating: 5 stars
Rating: 5 stars 02/17/2014
Super delicious, affordable and relatively quick prep!
Rating: Unrated 07/08/2013
This recipe is DELICIOUS. I used veggie broth instead of chicken, and used vegan sausages (I can’t stomach the animal version). Will absolutely be making these again.
Rating: Unrated
Rating: Unrated 04/21/2013
Delicious. I doubled the recipe used spicy Italian sausage and added extra carrots. Omitted the salt as not necessary. Froze a bunch…hopefully it reheats well.
Rating: Unrated 07/11/2012
An excellent, fairly light soup. I shared the recipe with some friends and it has become a staple in their household, too. Soaking the lentils in water in the morning really cuts down on the cooking time at dinner, especially for French lentils!
Rating: Unrated 12/07/2011
This is a delicious soup that makes a great weeknight meal. I mixed kale and swiss chard and added some thyme and orzo at the end. I would use less broth and more water because my sausage added more than enough salt and flavor. Enjoy!
Rating: Unrated 11/29/2010
This is an excellent soup! Easy to prepare. I used 4 cups of chicken stock and 2 1/2 cups of water. I have made it both ways, and I think the stock makes it more complex. Also added 2 carrots diced small. Either way you will enjoy this hearty soup.
Rating: Unrated 09/18/2010
This was good and pretty easy to make.
Rating: Unrated 06/19/2010
Awesome, quick soup. The red wine vinegar really adds a nice dimension of flavor to the soup. Delicious.
Rating: Unrated 03/30/2010
loved this soup. full of flavor! i used black lentils instead (pre-cooked package from trader joe’s) and tossed them in with the kale. will definitely be making this again.
Rating: Unrated 01/23/2010
Really really good! Just made my first pot-full. I added barely, and left out the celery (because I don’t like cooked celery). Perfect for winter.
All Reviews for Sausage, Lentil, and Kale Soup
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Sausage, Lentil, and Kale Soup
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
