Lentil and Kale Soup with Merguez

4.45 from 9 votes

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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 // @HealthyDelish  #soup #lentils #cleaneating

Lentil and Kale Soup with Merguez 1

Lentil and Kale Soup with Merguez

4.45 from 9 votes
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Servings: 8
Calories: 349kcal
Author: Lauren Keating


  • 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.
Nutrition Facts
Lentil and Kale Soup with Merguez
Amount Per Serving
Calories 349 Calories from Fat 16
% Daily Value*
Fat 1.8g3%
Fiber 15.7g65%
Protein 16.6g33%
* Percent Daily Values are based on a 2000 calorie diet.

 More Lentil Recipes that are perfect for winter:

Roasted Eggplant and Lentil Soup | Healthy. Delicious.

Roasted Eggplant and Lentil Soup

pumpkin lentil chili

Slow Cooker Lentil and Pumpkin Chili

Carrot and Red Lentil Soup

By on December 5th, 2014

About Lauren

Hi, I'm Lauren! I'm a certified plant-based cook and enthusiastic omnivore who loves looking for creative ways to make weeknight meals more nutritious. I'm the author of Heathy Eating One Pot Cookbook and Healthy Meal Prep Slow Cooker Cookbook. I also blog at The Busy Foodie.

More posts by this author.

22 thoughts on “Lentil and Kale Soup with Merguez”

  1. I have everything I need to make this soup right now in my pantry and freezer. I can’t wait to try this. It looks so hearty, healthy and delicious! Thanks for the recipe!!!

  2. I’m not huge on lentils but this just made a believer out of me. I just love all the flavors in this dish. Looks so satisfying!

  3. This is totally my kind of soup. I love adding a drizzle of vinegar to my bean or lentil soups – so good!


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