4.9 from 123 votes
Lentil Soup with Sausage and Greens
Lentil soup enriched with browned chicken sausage, aromatic vegetables, and hearty greens creates a nutritious, warming meal. This recipe features French green lentils that stay firm, combined with garden vegetables and seasoned with rosemary and balsamic vinegar for a balanced flavor. The soup offers texture from lentils and sausage with tender greens finishing the dish.
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
Servings:
6
Calories:
326 kcal
Course:
Soup
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 326
% 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.