Lentil Soup with Sausage and Greens
User Reviews
4.9
Lentil Soup with Sausage and Greens
Description
Lentil Soup with Sausage and Greens utilizes French green lentils chosen for their ability to remain intact during cooking, avoiding mushiness. The sausage is browned first to develop savory depth before being set aside. Aromatics like onion, carrot, celery, and garlic are sautéed and combined with herbs including fresh or dried rosemary and bay leaf to build a fragrant base enhanced by tomato paste.
After simmering the lentils in vegetable or chicken broth until tender, chopped sturdy greens such as kale or Swiss chard are stirred in along with the cooked sausage and a splash of balsamic vinegar to add acidity and brighten the flavors. The soup finishes with seasoning adjustments and can be served with grated Parmigiano-Reggiano cheese for a salty, umami topping.
This soup makes a substantial, satisfying meal that balances earthy lentils and hearty sausage with vibrant greens, suitable for cool weather or anytime a wholesome bowl is desired.
Substitutions for greens like spinach or kale will affect texture slightly but keep the recipe flexible. Vinegar variants such as red wine vinegar can replace balsamic if preferred.
Ingredients
- 1 ½ tablespoons olive oil divided
- 1 chicken sausage cooked, sliced, 12 ounces package
- 1 onion chopped, large
- 3 carrot peeled and chopped, medium
- 3 celery chopped, stalks
- 3 cloves garlic finely chopped
- 1 tablespoon rosemary or 1 teaspoon dried, chopped, fresh
- 1 bay leaf
- 2 tablespoons tomato paste
- 8 ounces French green lentils about 1 cup + 2 tablespoons, rinsed
- 4 cups vegetable broth reduced-sodium or chicken broth
- 4 cups swiss chard roughly chopped; or kale, spinach, or other leafy green
- 1 tablespoon balsamic vinegar
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- Parmigiano-Reggiano cheese optional, grated, for topping
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 hold their shape better than other lentils, helping maintain texture in soup.
- Fresh kale adds sturdiness and texture, but Swiss chard or spinach work as alternatives.
- Balsamic vinegar provides a subtle acidity; red wine vinegar or other vinegars can be substituted.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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