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4.45 from 9 votes

Lentil and Kale Soup with Merguez

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.


Calories: 349kcal | Protein: 16.6g | Fat: 1.8g | Fiber: 15.7g