Lentil soup with Italian sausage and kale

Name: Lentil soup with Italian sausage and kale
Prep time: 50 min
Total time: 50 min
Yield: 4
Cuisine: italian
Ingredients: 1 onion; 2 cloves garlic; 0.5 fennel; 1 lb Tuscan kale; 1 lb Italian sausages; 2 tbsp olive oil; 1 tbsp tomato paste; 1.33 cups beluga lentils; 2 bay leaves; 6.33 cups chicken stock; 1 tsp white balsamic vinegar; 1 tsp sugar; Parmesan cheese (grated, for serving); salt; pepper

Based on 16 ratings

In app

Christian Ruß

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/deepfriedtiger

"The perfect dish for a cold, winter evening. At first, the ingredients might seem simple, but the fennel and kale sing through this soup and the Italian sausage rounds it out to make a hearty, warming dish. Serve it with with sour cream and crusty bread."

Difficulty

Easy 👌

Preparation

50 min

Baking

0 min

Resting

0 min

Ingredients

2Servings

MetricImperial

onion

1 cloves

garlic

fennel

250 g

Tuscan kale

250 g

Italian sausages

1 tbsp

olive oil

½ tbsp

tomato paste

125 g

beluga lentils

bay leaves

¾ l

chicken stock

½ tsp

white balsamic vinegar

½ tsp

sugar

Parmesan cheese (grated, for serving)

salt

pepper

Utensils

knife, cutting board, pot (large), cooking spoon

Nutrition per serving

Cal949

Fat53 g

Protein50 g

Carb73 g

Step 1/3
- ½ onion
- 1 cloves garlic
- ¼ fennel
- 250 g Tuscan kale
- 250 g Italian sausages
- knife
- cutting board
Finely mince onion and garlic. Roughly dice fennel. Wash Tuscan kale and cut into approx. 2 cm/1-in. strips. Remove Italian sausage meat from casings.
Step 2/3
- ½ tbsp tomato paste
- 125 g beluga lentils
- 1 bay leaves
- ¾ l chicken stock
- pot (large)
- cooking spoon
Heat olive oil in a large pot and fry the sausage meat until crisp and brown. Add onion and garlic and sauté until soft. Add fennel and tomato paste and continue to fry until the fennel is also soft. Add lentils, bay leaf, and Tuscan kale and broth let it simmer for approx. 30 – 40 minutes over medium heat.
Step 3/3
- ½ tsp sugar
- ½ tsp white balsamic vinegar
- Parmesan cheese (grated, for serving)
- salt
- pepper
Once the lentils are cooked, season with sugar, white balsamic vinegar, salt, and pepper. Serve soup with grated Parmesan cheese. Enjoy!
Enjoy your meal!