Rich and flavorful, this lentil soup is packed full of vegetables and tasty sausage to make it a filling and satisfying meal. Nothing feels better than enjoying a warm bowl of soup while it is chilly outside, however, it can be easy to end up feeling hungry shortly after finishing your bowl if it is not too hearty. I find that lentils are a great addition to soups as they add some protein and bulk up the broth so it is more filling.
This recipe can be tweaked to personal preference for both the sausage and broth. If you would rather lighten up the soup, use a vegetable broth to thin things out. Or if you prefer things richer, a beef broth would add an even deeper element to the recipe. I like using chicken apple sausages as they add to the fall flavor profile of this dish but if you want to add a bit of heat instead, Jalapeño sausage would go great in this recipe as well. No matter how you choose to flavor your soup, enjoy!
Makes 6 servings
Preparation Time: 10 minutes
Cook Time: 50 minutes
Ingredients:
*1 tablespoon olive oil
*1 package chicken sausage, flavor of your choice
*2 medium onions, diced
*4 garlic cloves, minced
*4 celery stalks, sliced
*4 carrots, sliced
*8 cups chicken broth
*1 1/4 cup lentils
*2 tablespoons tomato paste
*1 bunch kale
*1 1/2 tablespoons balsamic vinegar
Preparation:
*Rinse lentils and sort through to ensure no small pebbles are mixed in. Set aside.
*Slice up sausage and all veggies.
*Heat olive oil in a large soup pot or dutch oven over medium high heat.
*Add sausage and stir for about 2 minutes until browned.
*Next, add in onion, celery, and carrot. Sautéing until softened, about 5 minutes.
*Add garlic and stir for 30 seconds.
*Pour in the chicken broth, scraping the bottom of the pot to loosen any browned bits.
*Mix in lentils and tomato paste. Lower heat to low and simmer, covered, for 40 minutes.
*Add kale and simmer, uncovered, for 5 minutes until greens are tender.
*Finish by adding balsamic vinegar.
Recipe Creator - Alina Gersib