Lentil soup with Italian sausage and kale
"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
Baking
Resting
Ingredients
Utensils
knife, cutting board, pot (large), cooking spoon
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How-To Videos
How to prepare garlic
How to cut an onion
How to prepare kale
Nutrition per serving
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!
