Sausage, Kale and Lentil Soup
The recipe Sausage, Kale and Lentil Soup can be made in about 45 minutes. This recipe makes 8 servings with 415 calories, 22g of protein, and 20g of fat each. For $1.89 per serving, this recipe covers 28% of your daily requirements of vitamins and minerals. It is perfect for Autumn. Head to the store and pick up olive oil, celery, chicken stock, and a few other things to make it today. 121 person have tried and liked this recipe. It is brought to you by Mountain Mama Cooks. It is a good option if you're following a gluten free and dairy free diet. Plenty of people really liked this main course. Overall, this recipe earns a spectacular spoonacular score of 90%. If you like this recipe, you might also like recipes such as Lentil Soup with Kale and Sausage, Spicy Sausage Lentil & Kale Soup, and Kale, Sausage & Lentil Skillet Supper.
Servings: 8
Ingredients:
2 medium carrots, peeled and chopped
3 ribs celery, chopped
7-8 cups chicken stock
2 sprigs fresh rosemary, leaves picked and finely chopped
2 large cloves garlic, chopped
1 bunch kale, stemmed and thinly sliced
1 cup lentils
1 tablespoon extra-virgin olive oil
salt and pepper
1 pound your favorite sausage
1/4 cup tomato paste
1 cup white wine
1 medium yellow onion, chopped
2 small yukon gold potatoes, peeled and chopped into small dice (about 1 cup)
Equipment:
pot
Cooking instruction summary:
In a rage soup pot, heat olive oil over medium heat. Add the sausage, breaking it into pieces, and cook until lightly brown. Add the onions, celery, carrots, potato, rosemary, and a pinch of salt and pepper; cook about 8-10 minutes until veggies are softened. Add garlic and kale and cook until kale wilts just a little about 3 minutes. Stir in the tomato paste for 30 seconds, then add white wine. Cook to reduce by 1/2 about 2 minutes. Add the lentils, stock and parmesan cheese rinds if using. Bring to a boil, reduce the heat to low, and simmer the soup until the lentils are tender, about 35 minutes. Serve immediately or cool, store, and reheat. Serve with chopped chopped parsley and extra grated parmesan cheese as garnish is desired.
Step by step:
1. In a rage soup pot, heat olive oil over medium heat.
2. Add the sausage, breaking it into pieces, and cook until lightly brown.
3. Add the onions, celery, carrots, potato, rosemary, and a pinch of salt and pepper; cook about 8-10 minutes until veggies are softened.
4. Add garlic and kale and cook until kale wilts just a little about 3 minutes. Stir in the tomato paste for 30 seconds, then add white wine. Cook to reduce by 1/2 about 2 minutes.
5. Add the lentils, stock and parmesan cheese rinds if using. Bring to a boil, reduce the heat to low, and simmer the soup until the lentils are tender, about 35 minutes.
6. Serve immediately or cool, store, and reheat.
7. Serve with chopped chopped parsley and extra grated parmesan cheese as garnish is desired.
Nutrition Information:
covered percent of daily need
