Cookstr.com

Lentil Soup with Kale and Sausage

Updated February 23, 2016
(1 Votes)

0 Comments

Here's a hearty cold-weather soup that makes use of some of the best convenience products: canned organic vegetarian lentils, frozen chopped kale, and soy sausage. Everyday, it seems, there are new versions of soy sausage in the supermarket. If the one you're using has a casing, remove and discard it. And in most cases, the 8 ounces called for in the recipe will not use a whole package, so you'll have some left over. Nutritionally the soup delivers 16 grams of protein per serving and 8 grams of fiber, along with only 200 calories and 1 gram saturated fat.

This is the kind of recipe that invites endless variation. You could add frozen corn kernels, frozen peas, a splash of balsamic vinegar, cannellini beans instead of lentils, and on and on.

Make-Ahead Tip: Soup can be refrigerated for up to three days, or frozen for up to a month.

Serving Suggestions: Crispy bread sticks or a crusty loaf of whole-grain bread—that's it.

Makes6 servings

Preparation Time10 min

Preparation Time - Text10 minutes

Cooking Time30 min

Cooking Time - Text30

Cooking Methodsauteeing

CostModerate

Easy

Total Timeunder 30 minutes

Make Ahead RecipeYes

One Pot MealYes

OccasionCasual Dinner Party, Family Get-together

Recipe Coursehot appetizer, main course

Dietary Considerationhot appetizer, main course

Mealdinner

Taste and Texturesavory, spiced

Type of Dishhot soup

Ingredients

  • 2 teaspoons olive oil
  • 1 small onion, coarsely chopped
  • 8 ounces Italian-style or chorizo-style soy sausage
  • 4 cups vegetable broth, homemade or store-bought
  • 1 package (10 ounces) frozen chopped kale or collard greens, or half of a 16-ounce bag
  • 1 can (15 ounces) organic vegetarian lentils
  • ¼ teaspoon salt
  • 6 tablespoons grated Parmesan-style soy cheese

Instructions

In a large nonstick saucepan, heat oil over medium heat. Add onion and cook, stirring occasionally, until softened, about 5 minutes.

If sausage is wrapped in casing, discard casing. Crumble sausage into the saucepan, and cook, stirring occasionally, for 5 minutes. Add broth and kale. Bring to a boil. Then reduce heat and simmer, covered, for 15 minutes.

Stir in lentils and salt and simmer for 5 minutes longer. Ladle into six bowls and sprinkle each with 1 tablespoon Parmesan before serving.

YOUR RECENTLY VIEWED RECIPES

Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

I have made this soup several times, with different variations and it's terrific every time. One of my all time favorites!

I have made this soup several times, with different variations and it's terrific every time. One of my all time favorites!

Close

Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Sign In to Your Account

Close Window
Sign In with one of your Social Accounts
Facebook
Google
Twitter
OR
Sign In using Email and Password