Sausage, Lentil and Kale Soup

There’s nothing like a delicious soup! And while there are plenty of delicious options available in cans, cartons and so forth at your local supermarket, making soup from scratch is such a better option and best of all…. the leftovers! I had this soup for lunch over the course of a week and by end of the week it was even better than the first day I had it.

I began by cooking a 1lb. of sweet Italian sausage meat in my Dutch oven over medium-high heat until it was beginning to brown. If you can find sausage meat in ground form as opposed to actual sausages it will save you some time and just make things easier so you don’t have to remove the meat from the casings. I then added in chopped onion and garlic and continued cooking everything until the onions were soften and the sausage was completed cooked.

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Next, I added in chicken stock, stirring and scraping to loosen any browned bits from the bottom of the pot. I then added in lentils, whole peeled tomatoes, salt and pepper and brought the whole thing to a boil. I then reduced the heat to medium-low and simmered the soup until the lentils had softened. As the soup simmered the tomatoes began to break down as well.

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And finally I added in baby kale leaves, stirring the soup constantly until the leaves had softened.

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Sausage, Lentil and Kale Soup

Ingredients:

1 lb. sweet Italian sausage meat*

1 cup chopped onion

2 garlic cloves, chopped

4 cups chicken stock

2 cups dried red lentils, rinsed

1 28oz. can whole peeled tomatoes, drained

1 teaspoon Kosher salt

1/2 teaspoon black pepper

5 cups loosely packed baby kale leaves

*If using sausages remove casings

Directions:

Cook the sausage in a Dutch oven (or your preferred pot for making soup) over medium-high heat, stirring often, until the meat crumbles and begins to brown. Add in the onion and garlic and continue cooking until the meat is cooked through and the onions have soften.

Add the stock, stirring and scraping the bottom of the pot to loosen any browned bits. Add the lentils, tomatoes, salt and pepper and bring to boil. Reduce the heat to medium-low and simmer until the lentils have softened.

Stir in the kale and cook, continue stirring until softened.

Recipe from Real Simple Magazine

Lentil and Sausage Soup

Usually my idea of making soup is opening up a can of my favorite one, heating it up on the stove and then enjoying it, but since I have been cooking more I decided to give making soup from scratch a go. It’s always nice knowing exactly what you are eating as opposed to guessing what the vegetable is after it’s been masked by some thick, albeit yummy, chowder or liquid. I decided to start simple and go with a Lentil and Sausage Soup that I found on Allrecipes.

To start, I browned three links of sweet sausage over medium-high heat. I actually began by cooking the links slightly and then slicing them to finish browning them. It’s much easier to slice half cooked sausage as opposed to raw sausage.

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Next I added in one large onion, a celery stalk and a tablespoon of garlic, all chopped.

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After letting that sauté until the vegetables were tender I added in my lentils, 3 shredded carrots, water, chicken broth and diced tomatoes. I actually used diced tomatoes that were seasoned with basil, garlic and oregano which definitely added in some extra flavor.

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And finally I added in all of my spices: garlic powder, parsley, bay leaves, oregano, thyme, basil, salt & black pepper.

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After bringing the soup to a boil I then reduced the heat and let it simmer until the lentils were tender. While the directions said that it would take about 2.5 to 3 hours my soup was done in about an hour.

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It was absolutely delicious and tasted even better the following day for lunch. I doubt I will be giving up those canned soups anytime soon, but, it’s definitely nice to know that making soup from scratch isn’t all that difficult.

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Lentil and Sausage Soup

Ingredients

1/2 lb. sweet Italian sausage

1 large onion, chopped

1 stalk celery, finely chopped

1 tbsp. chopped garlic

1 16 oz. package dry lentils, rinsed

1 cup shredded carrot

8 cups water

2 14.5 oz. cans chicken broth

1 28 oz. can diced tomatoes*

1 tbsp. garlic powder

1 tbsp. chopped fresh parsley**

2 bay leaves

1/2 tsp. dried oregano

1/4 tsp. dried thyme

1/4 tsp. dried basil

1 tbsp. salt, or to taste

1/2 tsp. black pepper

1/2 lb. ditalini pasta (optional – I chose not to add it in)

*I used 2 14.5 oz. cans of diced tomatoes seasoned with garlic, basil & oregano

**I used 1 tsp. dried parsley

Directions

1. Place sausage in a large pot. Cook over medium high heat until evenly brown. Add onion, celery and chopped garlic, and sauté 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.

2. Stir in pasta, and cook 15 to 20 minutes, or until pasta is tender.