Sausage Lentil Soup Recipe
Recipe video above. I've been making variations of this sausage lentil soup for years, as I always have the ingredients in my kitchen. If you don't have kielbasa sausage in your fridge or freezer, use what you have on hand. Italian sausage, garlic sausage, or even chorizo all work well. And I recommend making some garlic bread while the soup simmers. You can thank me for it later!
Ingredients
- 2 tablespoons olive oil
- 1 ½ lb kielbasa sausage, sliced into coins
- 1 medium onion, finely minced
- 4 cloves garlic, finely minced
- 2 teaspoons smoked paprika
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 cup red wine, optional
- 5 cups beef stock
- 15 ounce can diced tomatoes, I like fire-roasted tomatoes
- 1 ½ cup brown lentils, picked through and rinsed
- 1 cup finely chopped kale
- ¼ cup whipping cream, see notes
- Parmesan cheese, to serve
Instructions
- Heat the olive oil in a large soup pot over medium heat then add the sausage. Cook, stirring occasionally, until the sausage rounds are golden. Add the onion and garlic and cook until the onions soften, about 5 minutes.1 ½ lb kielbasa sausage, 1 medium onion, 4 cloves garlic, 2 tablespoons olive oil
- Add the smoked paprika, Italian seasoning, salt and pepper and stir for about 30 seconds. Add the red wine, bring it to a boil, and let it reduce by half, scraping the bottom of the pot to remove any bits that are stuck on.2 teaspoons smoked paprika, 1 teaspoon Italian seasoning, 1 teaspoon salt, 1 cup red wine, 1 teaspoon pepper
- Add the stock, diced tomatoes, and lentils and bring the pot to a boil. Reduce the heat, cover the pot, and let it simmer gently, stirring a few times, until the lentils are tender, about 45 minutes.5 cups beef stock, 15 ounce can diced tomatoes, 1 ½ cup brown lentils
- Add the chopped kale and whipping cream (if using) and let the kale wilt. Taste and add more salt and pepper, if wanted.1 cup finely chopped kale, ¼ cup whipping cream
- Serve with some pepper and parmesan over the top.Parmesan cheese
Last step:
- After you make this recipe, take a picture with your phone and share it in the comments section below. I love seeing it when you make my recipes!
Notes
Browning sausages: The time it takes to brown the sausages depends on the width of your pot. A wider pot has more surface area and will, therefore, brown the sausages faster. Don't rush this step—it adds a lot of flavor.
Types of lentils: Either brown lentils or French green lentils can be used in this recipe.
Red wine: If you avoid alcohol, you can replace the wine with stock.
Whipping cream: I love adding a touch of whipping cream, as it enhances the flavor and texture without making the dish a cream soup. But the soup will still be very good if you don't want to add it.
Consistency: This soup strikes a balance between thick and thin, but it's easy to adjust for personal preference. To make it thinner, add more stock. To make it thicker, boil with the lid off for several minutes.
In a hurry? If you need to make this quickly, start by boiling the lentils in the stock. Then, brown the sausages and follow the rest of the soup directions. In step 3, pour the boiling lentils into the soup pot.
Serving: 1 bowl, Calories: 525kcal, Carbohydrates: 30g, Protein: 25g, Fat: 31g, Saturated Fat: 11g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 15g, Cholesterol: 68mg, Sodium: 1417mg, Potassium: 1015mg, Fiber: 12g, Sugar: 4g, Vitamin A: 695IU, Vitamin C: 11mg, Calcium: 80mg, Iron: 5mg