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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