4.9 from 123 votes
Lentil Soup with Sausage and Greens
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.
Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings: 6
Calories: 326 kcal
Course:
Soup
Cuisine:
American
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
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
- 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
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
% 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.