Lentil, Sausage, and Kale Soup
It’s definitely soup season here in Kansas City! And this Lentil, Sausage, Kale Soup (in my humble opinion) is one of the better ones. For one, it’s not mostly broth. I don’t think I will ever be one of those people that likes soup with a lot of broth if you are- more power to you, but I like my soups and stews full of meat and veggies! It’s also perfect to have on a cold fall or winter day and made 8 to 10 servings so plenty for leftovers.
This Lentil, Sausage, Kale Soup does have two lesser-used ingredients: lentils and kale. If you aren’t familiar with lentils, check out my previous blog post for some more details.
The hype about kale
Kale is a diverse leafy green you likely started seeing more frequently as it rose in popularity a few years ago in the health and foodie world. For good reason too, kale is high in vitamin A, C, and K and a good source of fiber. However, I’ve found people have quite strong reactions to kale; they either love it or they hate it. I think it’s all about how you cook and prepare it.
By itself, kale is quite bitter which may have turned you off if you’ve had it in a salad. One trick is to decrease the bitterness is to massage the kale. Yep, your kale salad if high maintenance and wants a massage. The reason for this is because it can help break down the cell walls to mellow out the bitter flavor. To do so just remove the leafy portions from the tough stems and ribs, drizzle with olive oil, and rub together in your hands. You will actually see the kale start to change its appearance and darken in color.
In other recipes, kale can be an excellent choice because it is so tough. It holds its own and maintains integrity even in long-cooked soups, stews, and braises which is why it’s perfect for this soup.
Lentil, Sausage, and Kale Soup
Course: Main DishesIngredients
1 tbsp olive oil
1 (14 oz) packaged pre-cooked turkey sausage link
1 tbsp minced garlic
1 medium onion, diced
8 oz fresh mushrooms
1 cup green lentils, uncooked and rinsed
1/2 tsp black pepper
2 tsp cumin
1/2 tsp chili powder
1 tsp dried rosemary
1 (14.5 oz) no salt added crushed tomatoes
1 pound sweet potato, peeled and cubed
4 cups (32 fl. oz) low sodium chicken broth
3 cups kale, stems removed and chopped
Directions
- Heat oil in a large stockpot over medium heat. Add sausage and brown for 3-4 minutes.
- Add minced garlic and chopped onion and saute until translucent, about 4-5 minutes. Add in sliced mushroom and saute 2 more minutes.
- Add in chopped sweet potato, lentils, black pepper, cumin, chili powder, rosemary, crushed tomatoes, and chicken broth.
- Cover pot and bring to boil. Keep at boil for 20 to 25 minutes or until sweet potato and lentils soft.
- Remove lid and add in chopped kale in small bunches at a time and stir. Allow kale to cook down for 1 to 2 minutes.
- Allow soup to cool for 5 minutes before serving.
