Lentil, kale and sausage soup

196

PREP TIME

10 min

TOTAL TIME

35 min

Serves

6

Lentil, kale and sausage soup

John Cullen


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