This hearty and comforting lentil and kale soup recipe comes together with practically no effort at all and uses ingredients that I almost always have on hand. It’s high in fiber and protein to keep you full!
Next time there’s snow in the forecast, forget about running to the store for milk and bread – this lentil soup is all you need. It’s ridiculously good and really easy to make. With the exception of merguez, which can easily be swapped out for Italian sausage, the ingredients are all staples that I always have on hand.
Merguez is a North African sausage made out of beef or lamb mixed with warm spices like cumin and Harissa. It’s packed full of flavor and is typically served grilled, but it’s also amazing in omelets and soups like this one. It can be hard to find, so when I see it I like to pick up a few extra packages for the freezer. (You can also make homemade merguez; skip the casing if you only plan to use it for this soup.)
I took inspiration from the flavors of the sausage and seasoned this soup with garlic, cumin, and coriander, which give more depth to the flavor of the broth. The last minute addition of kale balances out the soup’s richness and adds a touch of freshness, while a drizzle of vinegar brightens it up.
Lentil and Kale Soup with Merguez
- 2 tablespoons olive oil
- 8 ounces merguez or Italian sausage, crumbled
- 1 onion, finely chopped
- 3 celery ribs, finely chopped
- 2 carrots, finely chopped
- 2 garlic cloves, minced
- 1 tablespoon roasted ground cumin
- 1 tablespoon roasted ground coriander
- 1 cup lentils
- 28 ounces chopped tomatoes in puree
- 8 cups water
- 4 cups chopped kale
- 2 tablespoons red wine vinegar
- Heat the olive oil in a heavy soup pan set over medium heat. Add the sausage and cook until browned, about 5 minutes. Add the onion, celery, and garlic; cook until the onions are soft but not brown, about 3 minutes. Stir in the spiced and cook 1 minute.
- Ad the lentils, tomatoes, and water. Simmer for 30-40 minutes, or until the lentils are tender. Season with salt, to taste. Stir in the kale and cook until wilted. Remove from heat and stir in the vinegar.
Calories: 349 Fat: 1.8 Carbohydrates: 45.9 Fiber: 15.7 Protein: 16.6
3.2.2885
More Lentil Recipes that are perfect for winter:
Roasted Eggplant and Lentil Soup
Slow Cooker Lentil and Pumpkin Chili
Carrot and Red Lentil Soup