Lentil Soup with Sausage and Greens
User Reviews
4.9
123 reviews
Excellent
Lentil Soup with Sausage and Greens
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My Lentil Soup with Sausage and Greens is packed with nutrient-rich lentils, chicken sausage, and vegetables. It’s easy to make, inexpensive and filling enough to be eaten for dinner.
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Ingredients
- 1 ½ tablespoons olive oil, divided
- 1 package (12 ounces) cooked chicken sausage, sliced
- 1 large onion, chopped
- 3 medium carrots, peeled and chopped
- 3 stalks celery, chopped
- 3 cloves garlic, finely chopped
- 1 tablespoon chopped fresh rosemary (or 1 teaspoon dried)
- 1 bay leaf
- 2 tablespoons tomato paste
- 8 ounces (about 1 cup + 2 tablespoons) French green lentils, rinsed
- 4 cups reduced-sodium vegetable or chicken broth
- 4 cups roughly chopped Swiss chard, kale, spinach or other leafy green
- 1 tablespoon balsamic vinegar
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- Optional: grated Parmigiano-Reggiano cheese for topping
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Instructions
- In a large Dutch oven or other heavy bottomed pot, heat ½ tablespoon oil over medium-high heat. Add the sausage slices and brown them on both sides. Transfer the sausage to a bowl.
- Add the remaining tablespoon oil to the pot along with the onion, carrot and celery. Cook until slightly softened, 4-5 minutes. Stir in the garlic, rosemary, bay leaf and tomato paste and cook until fragrant, about 1 minute. Add the lentils, stock and 4 cups water. Bring to a boil, then lower the heat and simmer with the lid slightly ajar until lentils are tender, about 30 minutes.
- Stir in the greens, vinegar, salt, pepper, and sausage and cook until the greens are wilted and the sausage is heated through, 3-4 minutes. Adjust seasoning to taste. Serve with Parmigiano-Reggiano cheese, if desired.
Notes
- French green lentils
- I like to use French green lentils in this soup because they hold their shape better than traditional lentils and don’t get mushy.
- I like to use fresh kale in this soup because it's sturdy and holds its texture. But you can substitute other greens like Swiss chard or spinach.
- Stirring a little balsamic vinegar into the soup at the end adds a pop of acidity and flavor. You can substitute red wine vinegar or any other type of vinegar.
Nutrition Information
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Calories
326kcal
(16%)
Carbohydrates
36g
(12%)
Protein
21g
(42%)
Fat
12g
(18%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Cholesterol
40mg
(13%)
Sodium
908mg
(38%)
Potassium
698mg
(20%)
Fiber
15g
(60%)
Sugar
6g
(12%)
Vitamin A
6968IU
(139%)
Vitamin C
15mg
(17%)
Calcium
69mg
(7%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 326 kcal
% Daily Value*
| Calories | 326kcal | 16% |
| Carbohydrates | 36g | 12% |
| Protein | 21g | 42% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 40mg | 13% |
| Sodium | 908mg | 38% |
| Potassium | 698mg | 15% |
| Fiber | 15g | 60% |
| Sugar | 6g | 12% |
| Vitamin A | 6968IU | 139% |
| Vitamin C | 15mg | 17% |
| Calcium | 69mg | 7% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
123 reviews
Excellent
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