Lentil soup with Italian sausage and kale

Name: Lentil soup with Italian sausage and kale
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4 Servings
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 13 ratings

Christian Ruß

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/deepfriedtiger

Difficulty

Easy 👌

min.

Preparation

min.

Baking

min.

Resting

Ingredients

Servings:-4+

1	onion
2 cloves	garlic
½	fennel
500 g	Tuscan kale
500 g	Italian sausages
2 tbsp	olive oil
1 tbsp	tomato paste
250 g	beluga lentils
2	bay leaves
1½ l	chicken stock
1 tsp	white balsamic vinegar
1 tsp	sugar
	Parmesan cheese (grated, for serving)
	salt
	pepper

Metric

Imperial

Utensils

knife
cutting board
pot (large)
cooking spoon

How-To Videos

Nutrition per serving

Cal
949

Protein
50 g

Fat
53 g

Carb
73 g

Step 1/3
- 1 onion
- 2 cloves garlic
- ½ fennel
- 500 g Tuscan kale
- 500 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
- 1 tbsp tomato paste
- 250 g beluga lentils
- 2 bay leaves
- 1½ 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
- 1 tsp sugar
- 1 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!