Sausage Lentil And Kale Soup Recipes

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LENTIL SOUP WITH KALE AND SAUSAGE



Lentil Soup with Kale and Sausage image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 1h10m

Yield s: 6 servings

Number Of Ingredients 15

2 tablespoons EVOO, plus more for drizzling
1 pound hot or sweet Italian sausage, casings removed
4 cloves garlic, finely chopped
2 fresh bay leaves
2 stems fresh rosemary
1 carrot, finely chopped
1 large or 2 medium onions, chopped
1 potato, peeled and cut into small dice
2 tablespoons tomato paste
1 bunch black kale, stemmed and chopped
A few gratings fresh nutmeg
1/2 cup dry white or red wine
6 cups chicken stock
1 1/4 cups brown lentils
Shaved Pecorino cheese, for serving

Steps:

  • Heat the EVOO in a soup pot over medium-high heat. Add the sausage and cook, crumbling with a wooden spoon, until browned. Add the garlic, bay leaves, rosemary, carrots, onions and potatoes and season with salt and pepper. Cook until the vegetables are soft, 7 to 8 minutes. Stir in the tomato paste and cook for 1 minute. Stir in the kale and nutmeg. Add the wine to deglaze the pot, stirring and scraping up any browned bits from the bottom. Stir in the chicken stock and 2 cups water and bring to boil (for thicker soup, use 2 cups less liquid).
  • Stir in the lentils and cook at a low, bubbly simmer until the lentils are tender, 30 to 35 minutes. Remove the rosemary stems and bay leaves.
  • Ladle the soup into bowls and top with a drizzle of EVOO and the shaved Pecorino.

Nutrition Facts : Calories 380, Fat 13 grams, SaturatedFat 3 grams, Cholesterol 23 milligrams, Sodium 1207 milligrams, Carbohydrate 44 grams, Fiber 9 grams, Protein 25 grams, Sugar 4 grams

LENTIL, KALE, AND SAUSAGE SOUP



Lentil, Kale, and Sausage Soup image

The original recipe is from the Nov 2011 'Taste of Home' magazine and called Lentil-Tomato soup. I doubled the size and tweaked the seasonings. I recommend cornbread as a side. Great for cold winter days.

Provided by Luiology101

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas     Lentil Soup Recipes

Time 1h10m

Yield 6

Number Of Ingredients 15

1 pound bulk Italian sausage
1 bunch kale, chopped into bite-sized pieces
4 medium carrots, diced
1 medium onion, diced
9 cups water
1 ⅓ cups lentils, rinsed
1 (6 ounce) can tomato paste
2 tablespoons white vinegar
1 tablespoon brown sugar
2 teaspoons garlic powder
1 ¼ teaspoons garam masala
1 teaspoon dried thyme
½ teaspoon dried dill weed
½ teaspoon dried tarragon
salt to taste

Steps:

  • Heat a large pot over medium heat. Cook and stir sausage until browned, about 5 minutes. Add kale stems, carrots, and onion; saute until soft, about 5 minutes. Pour in water and lentils; bring to a boil. Reduce heat to a simmer until lentils are tender, about 20 minutes.
  • Stir tomato paste, vinegar, brown sugar, garlic powder, garam masala, thyme, dill, tarragon, and salt into the pot. Return to a boil. Reduce heat; simmer, uncovered, until flavors blend, about 15 minutes. Toss in kale leaves and let wilt, about 5 minutes.

Nutrition Facts : Calories 429.2 calories, Carbohydrate 49.7 g, Cholesterol 29.7 mg, Fat 15.6 g, Fiber 17.5 g, Protein 25.5 g, SaturatedFat 5.2 g, Sodium 955.8 mg, Sugar 9.9 g

SAUSAGE, LENTIL, AND KALE SOUP



Sausage, Lentil, and Kale Soup image

This rustic, savory soup is sure to satisfy.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 50m

Number Of Ingredients 9

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

Steps:

  • 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.

Nutrition Facts : Calories 170 g, Fat 5 g, Fiber 6 g

LENTIL AND SAUSAGE SOUP



Lentil and Sausage Soup image

Lentil soup flavored with sausage. Serve with Romano cheese sprinkled on top of each serving bowl.

Provided by ANGCHICK

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas     Lentil Soup Recipes

Time 3h15m

Yield 10

Number Of Ingredients 18

½ pound sweet Italian sausage
1 large onion, chopped
1 stalk celery, finely chopped
1 tablespoon chopped garlic
1 (16 ounce) package dry lentils, rinsed
1 cup shredded carrot
8 cups water
2 (14.5 ounce) cans chicken broth
1 (28 ounce) can diced tomatoes
1 tablespoon garlic powder
1 tablespoon chopped fresh parsley
2 bay leaves
½ teaspoon dried oregano
¼ teaspoon dried thyme
¼ teaspoon dried basil
1 tablespoon salt, or to taste
½ teaspoon black pepper
½ pound ditalini pasta

Steps:

  • Place sausage in a large pot. Cook over medium high heat until evenly brown. Add onion, celery and chopped garlic, and saute until tender and translucent. Stir in lentils, carrot, water, chicken broth and tomatoes. Season with garlic powder, parsley, bay leaves, oregano, thyme, basil, salt and pepper. Bring to a boil, then reduce heat. Cover, and simmer for 2 1/2 to 3 hours, or until lentils are tender.
  • Stir in pasta, and cook 15 to 20 minutes, or until pasta is tender.

Nutrition Facts : Calories 353 calories, Carbohydrate 50.2 g, Cholesterol 17.3 mg, Fat 8 g, Fiber 16 g, Protein 18.9 g, SaturatedFat 2.7 g, Sodium 1008.5 mg, Sugar 5.1 g

SAUSAGE & KALE LENTIL STEW



Sausage & Kale Lentil Stew image

I made a pot of this awesome soup when visiting my sister and her family. Now, I'll bring it along when I stop by or pack up a few containers for my nephew, who appreciates a home-cooked meal while he's off at college. -Tiffany Ihle, Bronx, New York

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 6 servings (2 quarts).

Number Of Ingredients 12

1 pound bulk pork sausage
10 baby carrots, chopped (about 3/4 cup)
1 small onion, finely chopped
4 garlic cloves, minced
4 plum tomatoes, halved
3/4 cup roasted sweet red peppers
1 cup dried lentils, rinsed
2 cans (14-1/2 ounces each) vegetable broth
1 bay leaf
1/2 teaspoon ground cumin
1/4 teaspoon pepper
2 cups coarsely chopped fresh kale

Steps:

  • In a Dutch oven, cook sausage, carrots and onion over medium-high heat until sausage is no longer pink, breaking up sausage into crumbles, 8-10 minutes. Stir in garlic; cook 2 minutes longer. Drain., Place tomatoes and red peppers in a food processor; process until finely chopped. Add to sausage mixture; stir in lentils, broth and seasonings. Bring to a boil. Reduce heat; simmer, covered, 20 minutes, stirring occasionally., Stir in kale; cook until lentils and kale are tender, 10-15 minutes. Remove bay leaf. Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

Nutrition Facts : Calories 339 calories, Fat 17g fat (5g saturated fat), Cholesterol 41mg cholesterol, Sodium 1007mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 5g fiber), Protein 17g protein.

SAUSAGE AND KALE SOUP



Sausage and Kale Soup image

This is my family's absolute favorite soup, and I can have it on the table in 30 minutes. I usually double the recipe, as the flavors blend and make the soup even better the next day.-Dawn Rohn, Riverton, Wyoming

Provided by Taste of Home

Categories     Dinner     Lunch

Time 40m

Yield 14 servings (3-1/2 quarts).

Number Of Ingredients 12

1 pound smoked kielbasa or Polish sausage, cut into 1/4-inch slices
3 medium Yukon Gold or red potatoes, chopped
2 medium onions, chopped
2 tablespoons olive oil
1 bunch kale, trimmed and torn
4 garlic cloves, minced
1/4 teaspoon pepper
1/4 teaspoon salt
2 bay leaves
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 carton (32 ounces) chicken broth

Steps:

  • In a Dutch oven over medium-low heat, cook the sausage, potatoes and onions in oil for 5 minutes or until sausage is heated through, stirring occasionally. Add kale; cover and cook for 2-3 minutes or until kale is wilted. Add garlic; cook 1 minute longer. , Add the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 9-12 minutes or until potatoes are tender. Discard bay leaves.

Nutrition Facts : Calories 187 calories, Fat 11g fat (3g saturated fat), Cholesterol 22mg cholesterol, Sodium 706mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 3g fiber), Protein 7g protein.

LENTIL, KALE AND SAUSAGE SOUP



Lentil, Kale and Sausage Soup image

Make and share this Lentil, Kale and Sausage Soup recipe from Food.com.

Provided by Jayne

Categories     Pork

Time 35m

Yield 6 serving(s)

Number Of Ingredients 12

2 tablespoons olive oil
2 Italian sausages
1 large onion, finely chopped
1 leek, sliced (white part only)
2 carrots, diced
2 garlic cloves, minced
1 (156 ml) can tomato paste
1 teaspoon ground coriander
1 teaspoon salt
8 cups kale, chopped about 1 small bunch
1 (540 ml) can lentils, rinsed and drained
parmesan cheese, grated (optional)

Steps:

  • Heat a large, wide saucepan over medium heat. Add oil, then sausages. Turn sausages occasionally until they lose their pink colour, 4 to 6 minutes. Remove to a plate. Add onion, leek, carrots and garlic to pan. Cook until onion starts to soften, about 3 minutes. meanwhile, thinly slice sausages. Stir in tomato paste, coriander, salt, sausages and any juices. Continue to cook, stirring frequently, until flavour develops, 5 more minutes. Pour in 4 cups water. Bring to a boil. Stir in kale and reduce heat to medium. Cover and gently boil, stirring occasionally, until kale is tender, 5 to 7 minutes. Stir in lentils. If soup is too thick, stir in more water. Ladle soup into bowls. Sprinkle with parmesan. Serve immediately.

Nutrition Facts : Calories 320, Fat 13.3, SaturatedFat 3.5, Cholesterol 15.8, Sodium 1004, Carbohydrate 37.5, Fiber 10.3, Sugar 7.7, Protein 17.1

LENTIL, KALE, AND SAUSAGE SOUP



Lentil, Kale, and Sausage Soup image

Categories     Soup/Stew     Bean     Leafy Green     Pork     Quick & Easy     High Fiber     Fall     Gourmet

Yield Makes about 3 cups

Number Of Ingredients 9

a 2 1/2-inch piece smoked kielbasa, sliced thin
1 teaspoon vegetable oil if necessary
2 garlic cloves, minced
1 small onion, sliced thin
1/2 cup lentils, picked over
1 1/2 cups water
1 1/2 cups chicken broth
1/2 small bunch kale, stems and center ribs discarded and leaves sliced thin (about 2 cups)
1 tablespoon balsamic or red-wine vinegar

Steps:

  • In a 3-quart heavy saucepan brown sausage over moderate heat and transfer with a slotted spoon to paper towels to drain. If there is more than 1 teaspoon fat in pan pour off excess; if there is less, add enough oil to measure 1 teaspoon fat. Cook garlic, stirring, until golden. Add onion and cook, stirring, until softened.
  • Add lentils, water, broth, and sausage and simmer, covered, 30 minutes. Add kale and simmer, uncovered, until tender, 5 to 7 minutes. Stir in vinegar and salt and pepper to taste.

SAUSAGE, LENTIL AND KALE SOUP



Sausage, Lentil and Kale Soup image

Make and share this Sausage, Lentil and Kale Soup recipe from Food.com.

Provided by Southern Polar Bear

Categories     Vegetable

Time 1h5m

Yield 6 cups, 6 serving(s)

Number Of Ingredients 9

2 teaspoons extra virgin olive oil
8 ounces sweet Italian sausage, casings removed
2 celery ribs, thinly sliced (with leafy tops)
1 medium 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-sized pieces
course salt and pepper, to taste
2 teaspoons red wine vinegar

Steps:

  • In a large Dutch oven or heavy pot, heat oil over medium heat.
  • Add sausage and cook, breaking up meat with a wooden spoon, until golden brown, about 5 minutes.
  • Add celery and onion and cook until softened, about 5 minutes.
  • Add lentils, broth, and 1/2 cup water and bring to a boil.
  • Reduce to a rapid simmer, partially cover, and cook until lentils and vegetables are tender, about 25 minutes.
  • Add kale and season with salt.
  • Return soup to a rapid simmer, cover, and cook until kale wilts, about 5 minutes.
  • Remove from heat, stir in red-wine vinegar, and season with salt and pepper.

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Top Asked Questions

How to cook lentils and kale for Soup?
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.
How to cook sausage and kale for Soup?
Add the sausage, breaking it into pieces, and cook until lightly brown. Add the onions, celery, carrots, potato, chile pepper, rosemary, garlic, cumin, salt, and pepper, and cook to soften, 8 to10 minutes. Wilt in the kale, and season the kale leaves with a little freshly grated nutmeg.
How do you cook lentils in tomato soup?
Stir in the tomato paste for 30 seconds, then add white wine. Cook to reduce by 1/2 and stir in the lentils, stock, and water. Bring to a boil, reduce the heat to low, and simmer the soup until the lentils are tender, about 35 minutes.
How do you cook Kale and celery for Soup?
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.

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