Description
A hearty and comforting sausage and lentil soup, perfect for chilly days.
Ingredients
Scale
- 1 pound Italian sausage, casings removed
- 1 cup lentils, rinsed and drained
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 6 cups chicken broth
- 1 can (14.5 oz) diced tomatoes
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 2 cups kale, chopped
- 1 tablespoon olive oil
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot, heat olive oil over medium heat. Add the Italian sausage and cook until browned, breaking it up with a spoon, about 5-7 minutes.
- Add the chopped onion, carrots, and celery to the pot. Sauté for 5-6 minutes, or until the vegetables are softened.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the lentils, chicken broth, diced tomatoes, dried thyme, smoked paprika, salt, and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for 25-30 minutes, or until the lentils are tender.
- In the last 5 minutes of cooking, stir in the chopped kale and allow it to wilt.
- Taste and adjust seasoning if necessary. Serve hot, garnished with fresh parsley.
Notes
- This soup can be stored in the refrigerator for up to 5 days.
- It can be frozen for up to 3 months; thaw and reheat before serving.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 9g
- Protein: 20g
- Cholesterol: 50mg