Lentil and Kale Soup with Merguez

This post may contain affiliate links.

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 Save
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Servings: 8
Calories: 349kcal


  • 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.
Tried this recipe?Mention @HealthyDelish or tag #HealthyDelish!

 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


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. Read more...


Get My Quickstart Guide to Reclaiming Your Weeknights.

Better Meals. Fewer Dishes. 

Thanks! Keep an eye on your inbox for updates.

22 thoughts on “Lentil and Kale Soup with Merguez”

  1. 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.

4.45 from 9 votes (8 ratings without comment)

Leave a Comment

Recipe Rating (Optional)

This site uses Akismet to reduce spam. Learn how your comment data is processed.