Lentil, kale and sausage soup

2

( 98 ratings )

Preparation time:
10 minutes
Cooking time:
25 minutes
Makes:
6 Servings
John Cullen


 
John Cullen

Ingredients

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

Instructions

  • 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.

Nutrition (per Serving)

calories
308 
protein
16 g
carbohydrates
36 g
fat
13 g
fibre
g
sodium
857 mg

2 comments on “Lentil, kale and sausage soup

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

    Reply

    • 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.

      Reply

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