Description
This hearty and flavorful Spicy Sausage Lentil Kale soup combines spicy Italian sausage with nutritious lentils and kale, simmered in a rich broth with aromatic spices. Perfect for a comforting and wholesome meal, this recipe is easy to prepare and packed with protein and fiber.
Ingredients
Scale
Meat and Oil
- 12 oz spicy Italian sausage, casings removed
- 1 tablespoon olive oil
Vegetables
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 4 cups kale, stems removed and leaves chopped
Legumes and Broth
- 1 cup brown or green lentils, rinsed
- 5 cups low-sodium chicken or vegetable broth
- 14 oz can diced tomatoes with juices
- 2 cups water
Spices and Seasonings
- 1 teaspoon smoked paprika
- 1/2 teaspoon crushed red pepper flakes
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- Salt and black pepper to taste
Instructions
- Brown the sausage: Heat olive oil in a large pot over medium heat. Add the spicy Italian sausage, breaking it up with a spoon, and cook until browned, about 5 minutes. Remove excess fat if needed.
- Sauté the mirepoix: Add diced onion, carrots, and celery to the pot. Sauté for 5 to 7 minutes until the vegetables begin to soften.
- Bloom the spices: Stir in minced garlic, smoked paprika, crushed red pepper flakes, dried thyme, and dried oregano. Cook for 1 minute until fragrant.
- Build the broth base: Add rinsed lentils, diced tomatoes with their juices, chicken or vegetable broth, water, and the bay leaf. Stir everything well to combine.
- Simmer the soup: Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 25 to 30 minutes until the lentils are tender.
- Incorporate the kale: Remove the bay leaf. Stir in the chopped kale and simmer uncovered for 5 to 7 minutes until the kale is wilted and tender.
- Season and serve: Season the soup with salt and black pepper to taste. Serve the soup hot and enjoy.
Notes
- You can substitute turkey sausage for a leaner option.
- To make it vegetarian, omit the sausage and use vegetable broth.
- Rinse lentils thoroughly before cooking to remove any debris.
- Adjust crushed red pepper flakes according to your spice preference.
- This soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
