Sausage, Lentil, and Kale Soup
This rustic, savory soup is sure to satisfy. Prep: 15 minutes Total: 50 minutes
This rustic, savory soup is sure to satisfy. Prep: 15 minutes Total: 50 minutes
- 2 teaspoons extra-virgin olive oil
- 8 ounce sweet italian sausage casings removed
- 2 ribs celery (with leafy tops), thinly sliced
- 1 medium yellow onion diced medium
- 1/2 cup dried lentils
- 6 cup low-sodium chicken broth
- 1 bunch kale (about 1/2 pound) preferably tuscan, stems removed, torn i
- salt and pepper and pepper
- 2 teaspoons red-wine vinegar
- Carbohydrate 17.8387825335243 g
- Cholesterol 28.7275167413333 mg
- Fat 18.31590744004 g
- Fiber 6.88833334525426 g
- Protein 14.8662382778875 g
- Saturated Fat 5.19491333644743 g
- Serving Size 1 1 Serving (369g)
- Sodium 883.609462925509 mg
- Sugar 10.95044918827 g
- Trans Fat 1.03074092008157 g
- Calories 293 calories
Step-by-step
- In a large Dutch oven or heavy pot, heat oil over medium-high. Add sausage and cook, breaking up meat with a wooden spoon, until golden brown, about 5 minutes. Add celery and onion and cook until softened, about 5 minutes. Add lentils, broth, and 1/2 cup water and bring to a boil. Reduce to a rapid simmer, partially cover, and cook until lentils and vegetables are tender, 25 minutes.
- Add kale and season with salt. Return soup to a rapid simmer, cover, and cook until kale wilts, about 5 minutes. Remove soup from heat, stir in vinegar, and season with salt and pepper.
The Meat Does the Heavy Lifting
Dried lentils and basic aromatics require a flavor catalyst to transform into a substantive meal without relying on expensive cuts of protein. Sweet Italian sausage performs this vital function completely, rendering enough seasoned fat in the Dutch oven to sweat down the celery and onions without requiring extra cooking oil. Brown the pork thoroughly over medium-high heat for five minutes until deep golden crusts form on the bottom of the pot, because those browned bits dissolve into the chicken broth and build a complex foundation. Utilizing bulk sausage or removing casings from links exposes the meat's interior spices directly to the hot metal surfaces, maximizing savory extraction across every single serving.
Companion Foods for the Bowl
Pairing this robust legume broth with the right accompaniment stretches a pot into a filling supper while balancing the earthy undertones of Tuscan kale. Thick slices of rustic sourdough bread rubbed with raw garlic and toasted under a broiler absorb the liquid without disintegrating immediately. Acidic components cut through the rich pork fat, making a sharp shaved fennel salad dressed simply in lemon juice an ideal counterpoint on the side of the table. Keep portions balanced by calculating roughly one cup of starch or bread per bowl to maintain the proper ratio of liquid to solid ingredients.
Storage and Reheating Mechanics
Legumes continue to absorb liquid as they sit, meaning leftovers stored in airtight containers within the refrigerator for up to four days will thicken significantly. Add a splash of water or low-sodium chicken broth when reheating the mixture on the stovetop over medium-low heat to restore the original consistency. Freezing works well for up to three months, provided you omit the delicate greens or expect them to soften further upon thawing. Always stir in a fresh teaspoon of red-wine vinegar just before serving stored portions to revive the bright top notes that fade during prolonged refrigeration.
