Lentil soup with Italian sausage and kale

Lentil soup with Italian sausage and kale

Based on 14 ratings
Christian Ruß

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
½
onion
1 cloves
garlic
¼
fennel
250 g
Tuscan kale
250 g
Italian sausages
1 tbsp
olive oil
½ tbsp
tomato paste
125 g
beluga lentils
1
bay leaves
¾ l
chicken stock
½ tsp
white balsamic vinegar
½ tsp
sugar
Parmesan cheese (grated, for serving)
salt
pepper
MetricImperial

Utensils

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

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How-To Videos

how-to-prepare-garlic

How to prepare garlic

how-to-cut-an-onion

How to cut an onion

how-to-prepare-kale

How to prepare kale

Nutrition per serving

Cal949
Fat53 g
Protein50 g
Carb73 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.
    • 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

    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.
    • 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

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

    Lentil soup with Italian sausage and kale

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