Sausage and Lentil Soup with Kale

Another classic. But simple, hearty and flavorful.

adapted from Mountain Mama blog

serves 4-6


  • 1 tablespoon extra-virgin olive oil
  • 1 pound your favorite sausage
  • 1 medium yellow onion, chopped
  • 3 ribs celery, chopped
  • 2 medium carrots, peeled and chopped
  • 2 small yukon gold potatoes, peeled and chopped into small dice (about 1 cup)
  • 2 sprigs fresh rosemary, leaves picked and finely chopped
  • 2 large cloves garlic, chopped
  • salt and pepper
  • 1 bunch kale, stemmed and thinly sliced
  • 1/4 cup tomato paste
  • 1 cup lentils
  • 78 cups chicken stock
  • rind of parmesan cheese (optional)


  1. In a rage soup pot, heat olive oil over medium heat. Add the sausage, breaking it into pieces, and cook until lightly brown. Add the onions, celery, carrots, potato, rosemary, and a pinch of salt and pepper; cook about 8-10 minutes until veggies are softened. Add garlic and kale and cook until kale wilts just a little about 3 minutes.
  2. Stir in the tomato paste for 30 seconds. Add the lentils, stock and parmesan cheese rinds if using. Bring to a boil, reduce the heat to low, and simmer the soup until the lentils are tender, about 35 minutes. Serve immediately or cool, store, and reheat. Serve with chopped chopped parsley and extra grated parmesan cheese to garnish.