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Hearty Winter Lentil, sausage and Kale soup

Lentil, Sausage and Kale Soup

A hearty, winter soup that comes together easily.  Brown lentils and kielbasa are the protein, and the soup is loaded with veggies, including fresh kale added at the very end.  And the unsung star is the red wine! 

Course Soup
Cuisine French
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings 6

Ingredients

  • 1/2 pound or 1 1/4 cups of green lentils brown lentils will also work
  • 2 tbsp olive oil
  • 2 cups yellow or white onion diced
  • 1 large leek sliced into half moons (use only the white and light green parts, clean between the layers if needed)
  • 2 cloves garlic minced
  • 2 tsp kosher salt
  • 2 tsp fresh cracked pepper
  • 1 tsp cumin powder
  • 1 tsp dried thyme
  • 1 1/2 cups carrots diced
  • 1 1/2 cups celery diced
  • 6 cups of chicken stock see notes
  • 2 tbsp tomato paste
  • 1/2 pound turkey kielbasa or dry cured sausage of choice cut into bite sized pieces
  • 3-4 tbsp dry red wine or red wine vinegar
  • 2 cups lacinato kale chopped
  • red wine vinegar or fresh lemon for serving

Instructions

  1. Wash, and rinse the lentils in a sieve.

    Place the lentils into a medium sized bowl and cover with boiling water. Let sit for 15 minutes and then drain. Set aside

  2. In a large stock pot, heat the olive oil over medium heat. Add the onions, leeks, salt, pepper, cumin and thyme and sauté until softened, about 15 minutes.
  3. Add the carrots and celery, sauté another 8 minutes or so.

  4. Add the stock, the tomato paste and the drained lentils.  

  5. Cover and bring to a boil. Then reduce to a simmer and cook uncovered for about 45 minutes or so, until the lentils are cooked through and tender.  Test by eating one ;)

  6. Taste for seasoning. Adjust if necessary. 

  7. Add the kielbasa and red wine or vinegar. Cook for about another 8-10 minutes, or until the sausage is warmed through.  If you find the soup a little thick, you can add more stock, or a quick blend of my Faux Chicken Bouillon powder and hot water (see notes below) If you do add more liquid, add more red wine as well!  Taste for flavour- you want to notice that bit of bright tang that will come from the wine or vinegar.

  8. Add the kale and stir. Simmer until kale has softened, about 2 minutes.


  9. Serve with extra vinegar or lemon wedges on the side.  It really does make a difference!

Recipe Notes

New You Bone Broth recipe.

Faux Chicken Bouillon Powder recipe

Ina Garten inspired this base for this soup, but the additional flavours are totally my mum's!

This soup reheats wonderfully, and can be stored in the fridge for a day or so.