Lentil, kale and sausage soup

Prep 10 min
Total 35 min
Serves 6



2 tbsp
Italian sausages
large onion, finely chopped
leek, white part only, sliced
carrots, diced
garlic cloves, minced
156-mL can
1 tsp
1 tsp
1 small bunch
kale, stems removed, chopped, about 8 cups
540-mL can
lentils, drained and rinsed
grated parmesan, optional


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


Calories 308
Protein 16 g
Carbohydrates 36 g
Fat 13 g
Fibre 8 g
Sodium 857 mg

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Photo credit: John Cullen

( 119 ratings )

3 comments on “Lentil, kale and sausage soup

  1. Hello, has anyone tried to freeze this soup?


    • No, but I tried it on the second day and found it to be not as tasty as fresh. The best quality of this soup in my opinion is its freshness – because it isn’t cooked for a long time the vegetables remain fresh.


  2. This soup is a go to for me! A crowd pleasing/ comfort food/ quick meal… Have been making since it printed in the magazine a few years ago…. One thing I will say is quality Italian sausages make a difference! I’ve also made it with fresh chorizo and it’s delicious!


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