Spicy Sausage Lentil Kale (Printer View)

Hearty blend of sausage, lentils, and kale simmered in a savory tomato broth for cozy meals.

# Components:

→ Meats

01 - 12 oz spicy Italian sausage, casings removed

→ Vegetables

02 - 1 medium onion, diced
03 - 2 medium carrots, diced
04 - 2 celery stalks, diced
05 - 3 garlic cloves, minced
06 - 4 cups kale, stems removed and leaves chopped

→ Legumes

07 - 1 cup brown or green lentils, rinsed

→ Liquids

08 - 5 cups low-sodium chicken or vegetable broth
09 - 14 oz can diced tomatoes with juices
10 - 2 cups water

→ Spices and Seasonings

11 - 1 teaspoon smoked paprika
12 - 1/2 teaspoon crushed red pepper flakes
13 - 1 teaspoon dried thyme
14 - 1 teaspoon dried oregano
15 - 1 bay leaf
16 - Salt and black pepper to taste

→ Oils

17 - 1 tablespoon olive oil

# Method:

01 - Heat olive oil in a large soup pot or Dutch oven over medium heat. Add sausage and cook, breaking it up with a spoon, until browned, approximately 5 minutes. Remove excess fat if necessary.
02 - Add onion, carrots, and celery to the pot. Sauté for 5 to 7 minutes until vegetables begin to soften.
03 - Stir in garlic, smoked paprika, red pepper flakes, thyme, and oregano. Cook for 1 minute until fragrant.
04 - Add lentils, diced tomatoes with juices, broth, water, and bay leaf. Stir well to combine.
05 - Bring to a boil, then reduce heat to low. Cover and simmer for 25 to 30 minutes until lentils are tender.
06 - Remove the bay leaf. Stir in chopped kale and simmer uncovered for 5 to 7 minutes until kale is wilted and tender.
07 - Season with salt and black pepper to taste. Serve hot.

# Expert Advice:

01 -
  • It comes together in under an hour but tastes like you've been tending it all day.
  • The spice builds gently, so even if you're cautious with heat, you can dial it to exactly what you want.
  • Kale and lentils make you feel virtuous while the sausage makes it genuinely satisfying.
02 -
  • Don't skip rinsing the lentils—it removes the starchy dust and prevents them from getting gummy.
  • The spice builds as it sits, so if you're uncertain about heat level, start conservative and you can always add more next time.
03 -
  • Brown the sausage thoroughly before moving on—those caramelized edges add depth that a quick cook simply can't give you.
  • This soup freezes beautifully for up to three months, so make a double batch and thank yourself later on a night when cooking feels like too much.
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