Lentil Soup with Sausage and Kale
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • ½ cup/120 ml olive oil
  • 2 links of Italian sausage or bratwurst, casings removed
  • 1 med. onion, chopped
  • 2 carrots, peeled and diced
  • 2 sticks of celery, diced
  • 4 cloves of garlic, pressed (reserve half for later)
  • 1 cup/160g brown lentils, rinsed
  • 2 bay leaves
  • 1 28oz/800g can crushed tomatoes
  • 5 cups/1200ml water
  • Salt and freshly ground black pepper
  • 3-4 cups/300g chopped kale, fresh or frozen (if frozen, thawed and liquid squeezed out)
  • shredded Parmesan cheese for topping
  1. Heat ¼ cup/60ml olive oil (enough to coat the bottom of a large pot) on medium heat.
  2. Add the sausage, breaking it up with a wooden spoon, until it starts to brown (about 5 minutes).
  3. Add the onion, carrot, celery, 2 pressed garlic cloves and some salt to the pot. Cook another 5 minutes or until the vegetables start to soften.
  4. Add the lentils, bay leaves, tomatoes, water and some salt and pepper to taste.
  5. Bring to a boil and let simmer for about 45-60 minutes or until the lentils and vegetables are soft and soup is at the consistency you prefer. (You may have to add more water if the soup gets too thick)
  6. When the lentils are cooked, add the kale and cook for a few minutes more until soft.
  7. While the kale cooks heat the rest of the olive oil (1/4cup/60ml) in a small skillet and add the pressed garlic. Cook just until the garlic sizzles and softens.
  8. Remove the bay leaves from the soup and top each portion with some Parmesan cheese and a teaspoon of the garlic oil for the adults.
Recipe by My Little Gourmet at http://mylittlegourmet.com/soups/lentil-soup-sausage-kale/