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Lentil, Kale And Sausage Soup

265

  • Prep Time10 mins
  • Total Time35 mins
  • Makes6 servings
Lentil, Kale And Sausage Soup

(Photography: Christie Vuong. Produced by Stephanie Han Kim. Food styling: Ashley Denton. Prop styling: Cailen Speers Prop credit: Spoons, courtesy of Homsense.ca)

Chatelaine Triple Tested

Packed full of protein and veggies, this soup is ready in a flash—it’s great for busy, cold winter nights.

Ingredients

  • 2 tbsp olive oil

  • 2 Italian sausages

  • 1 large onion, finely chopped

  • 1 leek, white part only, sliced

  • 3 carrots, diced

  • 2 garlic cloves, minced

  • 156-mL can tomato paste

  • 1 tsp coriander

  • 1 tsp salt

  • 1 small bunch kale, stems removed, chopped, about 8 cups

  • 540-mL can lentils, drained and rinsed

  • 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 16g, Carbohydrates 36g, Fat 13g, Fibre 8g, Sodium 857mg.

See more of our soup recipes

@chatelaine It’s finally soup season! Get started with this 30-minute weeknight bowl. #chatelainemagazine #easyrecipes #weeknightdinner #soup ♬ original sound - Chatelaine

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