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.
Ingredients
- 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
Instructions
- 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.
More Lentil Recipes that are perfect for winter:
Roasted Eggplant and Lentil Soup
Slow Cooker Lentil and Pumpkin Chili
Carrot and Red Lentil Soup
Hi, I just made this, because I found D’Artagnan lamb merguez on clearance at my local store, and I was in the mindset to make soup, so I googled and found this. Absolutely incredible. This will be a go-to recipe for me from now on. The only changes I made were I threw in a beef marrow bone for more depth of flavor, and some cannellini beans because I read that pairs well with marguez. I also used the “soup kit” from my local store which is a discount pack of local veg, maybe past their prime for a main but still good for soup bases, so it was an onion, celery, carrot, parsnip and a turnip in addition to parsley. For the salt I added some “mushroom salt” for more umami, and some celery salt. This is just excellent. Simple to make and exploding with flavor. For the lentils I used pardina lentils but I’m sure any hearty lentil will do. Thank you to the author/creator of this recipe. Oh also I used my food processor to cut down the time of all the chopping. Thanks again.