This is not the first Lentil Soup recipe I have blogged. Nope – I am a lentil addict, so one soup is not enough for me. Back in January, I blogged this lentil soup. And while lentils do have a nice, even distinctive flavor, it is a background flavor and you end up with very different tasting soups, depending on what else you add. This soup gets its unique flavors from kale and sausage, a combination you find often in Italian cooking, and one that is paired for a very good reason – they are delicious together. I used some smoked bratwurst, but any sausage, from keilbasi to a spicy Italian sausage will be good. And if you haven’t cooked with kale before, just make sure you choose leaves that are bright green, with no yellow. You will need to rinse it, just to be sure there is no grit, but unlike some other green, kale is clean already, and it is easy to wash. 
Heat a couple tablespoons of olive oil in a 5 quart soup pot or dutch oven.
Peel a large onion and cut in a medium dice.
Cut 2 large ribs of celery in a large dice.
Peel 3 large carrots, cut in half lenghtwise and then cut in slices
2 teaspoons kosher salt
8-10 grinds pepper [1/2 teaspoon, ground]
Add to pot and stir to combine – keep heat at medium
Slice the sausage into rounds, about 1/4 inch thick. If using keilbasi, cut in half lengthwise before slicing. For a completely raw sausage, like Italian, I would brown the links before adding the veggies to the pot, and then slice it, or just remove from the casings and cook with the veg. In any case, add the sausage to the pot, and stir.
Remove the ribs from the kale, by sliding a sharp knife alongside and then chop the kale roughly, just making sure that you don’t leave any long ribbons. If you don’t have kale, you can use spinach, either fresh or frozen. Add to the pot and stir. Allow to saute for about 5 minutes.
Then add
2 cups rinsed and picked over lentils
3 or 4 big cloves garlic, chopped
6 cups chicken stock or broth.
Stir all of that together well and add some seasonings. I used the following, but you can adjust it however you like
2 tablespoons cumin
1 teaspoon smoked paprika
1 teaspoon chipotle chili powder
1 teaspoon dried oregano
3 bay leaves
Mix together and taste to see if it needs salt
Simmer for about an hour or so, until the lentils are soft. I actually like to make this so it has time to sit off the heat for a couple hours, because the flavors will deepen on standing. If you are pushed for time, it is really good right away. Like many soups, it will be even better if you refrigerate it overnight and heat up again right before serving, but I don’t usually manage to think that far ahead.
I like to serve it with crusty wheat bread or corn bread .
It’s earthy and satisfying and you might want to make a double batch, because it’s going to go fast!
Mmmm. But I have barley on hand, not lentils. I think I’ll make a beef barley stew for dinner. Thanks for the inspiration!
Yum, yum, YUM.
I’ve made lentil soup before but with big chunks of ham in it. I will def try the sasuage since I like spicey dishes.
Thanks.
I wish I liked lentils or kale – I know, picky eater, right? but it sounds yummy. very soul satisfying.
I love lentils too .. such a perfect food … now if I was making this and if I still ate meat I would put chorizo in it .. I am salivating just thinking of it …
Sounds yummy. Can I come for dinner?
But I want to go to Flea’s house too. I just don’t know what to do.
Do I have a delicious lentil soup recipe for you! I email it to you later when I get home. Do believe you’ll love it! And this lentil soup looks wonderful!
Hi Donalyn! Thanks for the comment on my blog. I decided to check yours out, too, and I LOVE it! It’s funny that you posted about Sausage Lentil Soup – it’s something I’ve grown to love ever since living in Spain – we never ate it in the US but here the Spaniards are obsessed with lentils and chorizo so you have to make combinations like these. But it’s delicious. I like your photos, too!! See you later!!
oh your lentil soup looks soooo delicious!
When in doubt, I like a nice hot bowl of lentil soup with a grilled cheese sandwich. But then, I’m a real cornbread lover from way back!
Brenda
OH That sounds really good.
I have not tried it with bratwurst. Yum!
I have still never made lentil soup, but your picture almost has me tasting it. It looks delicous! I do believe I’ll be inspired to make a batch of lentil soup one of these days. One of these days when the temps do not exceed 107, like it did today! Maybe we’ll cool off nicely by the end of this week. :)
Oh, Mama! This looks divine!!!!
This is one tasty looks soup! And it is nice and healthy to boot.
Just made a pot, but made ‘on hand’ changes. Used 1/3 C. ea. of lentils, barley, and cous cous, and added 1 C. sliced mushrooms. Smells great, and even though it’s not quite ready for the table, sipping the broth is just great.
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Looks delicious, but how much kale was used in the original recipe?
Sooooo good. I added some elbow noodles at the end!
I made it. Waiting for it to simmer. I’m using the instapot.