Search

Lentil soup with Italian sausage and kale

Based on 4 ratings

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 👌
50
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
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
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

Nutrition per serving

Cal
949
Protein
50 g
Fat
53 g
Carb
73 g
  • Step 1/3

    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.
    • 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

    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.
    • 1 tbsp tomato paste
    • 250 g beluga lentils
    • 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

    Once the lentils are cooked, season with sugar, white balsamic vinegar, salt, and pepper. Serve soup with grated Parmesan cheese. Enjoy!
    • 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!