Hearty Sausage Lentil Soup with Kale (a cozy recipe!)
Nothing hits better on a cozy fall night or during the dark winter months than a giant bowl of this Hearty Sausage Lentil Soup with Kale! It’s loaded with savory sausage, kale, and lentils. And everything is cooked in a mouthwatering combination of chicken stock and coconut milk. If you’re looking for a speedy, flavorful dinner that makes excellent use of pantry staples, look no further!
Ok, confession time.
I’m not a huge fan of lentils. I know, I know…..I’m a food blogger and, by definition, should eat literally everything. I do love most food. Except lentils….lol!
My husband, on the other hand, is a massive fan of lentils. But he’s not a fan of soup. I think you can see where this story is going, right? In the interest of trying to please both of us, I tested a lot of soup recipes that also featured lentils.
There was lentil and smoked sausage soup, winter squash and red lentil soup, and green lentil soup with prosciutto and asiago.
After all the testing (and retesting!), this recipe is, hands down, my husband’s favorite. I’ve been making it for years, and it’s the first soup I make as soon as the temps dip and the leaves start to fall. It’s like a warm hug or snuggling under your favorite cozy blanket. And, because we’re empty nesters, we love enjoying large bowls of this on our couch while watching our current Netflix obsession…….which, right now, is the latest season of Slow Horses.
WHY THIS RECIPE WORKS
This Lentil Sausage Soup works because all of the ingredients work harmoniously together to provide deep, comforting layers of flavor. The mirepoix kicks things off with a sweet and savory base. The Italian sausage adds a savory layer while the lentils provide an earthy, slightly peppery flavor. Everything is tied together with the sweet and savory combination of chicken broth and coconut milk. The kale adds texture and a slight bitterness, and the lime juice adds acid, which brightens up the entire recipe.
TL;DR (Cliff’s Notes for Hearty Sausage Lentil Soup with Kale)
What is it: A hearty soup featuring pork sausage, lentils, and kale all cooked in a savory broth.
Why you’ll love it: This is a one-pot dinner that’s both filling, irresistibly delicious and uses pantry staples.
How to make it: Sauté the carrots, celery, and onion (otherwise known as a mirepoix which is a flavor-building powerhouse). Then add the sausage and cook until browned. Add the broth and coconut milk and simmer everything together. Then stir in the kale and a squeeze of lime juice.
Star Ingredients for Sausage Lentil Soup
Sausage – Pork sausage adds incredible flavor and richness to this soup. I’m a huge fan of Italian pork sausage, but any savory sausage works. You can use links (just remove the meat from the casing) or ground sausage. I wouldn’t recommend breakfast sausage, though, because it’s too sweet.
Lentils – Green or red lentils will work with this recipe. Green lentils are heartier with a nutty flavor, and also take a bit longer to cook. Because they are firmer, they don’t break down and become mushy. If you’re in a rush, use red lentils as they’ll cook in about half the time. However, because red lentils aren’t as hearty as green, they tend to break down more and have a mushier, smoother texture.
Coconut Milk – I love adding coconut milk to soups when I want a bit of creaminess, but don’t want the heaviness whipping cream tends to add. And, before you ask, no, I promise the soup won’t taste like coconuts. The flavor is so subtle that all you’ll taste is a hint of sweetness. And that sweetness adds a really lovely balance to the savory.
Kale – I usually have at least a few stalks of kale that get lost in my crisper….does this happen to you, too? This is the perfect recipe to use them up! Kale adds some color and a slight bitterness, which helps to balance all the flavors.
What is Mirepoix?
Mirepoix is a powerhouse flavor base and a staple in French cooking. It consists of onions, carrots and celery in a 2:1:1 ratio. This means 2 cups of diced onions, 1 cup of diced carrots, and 1 cup of diced celery. The ratio is important so no one ingredient overpowers the other.
Cooking is all about layering flavors. The pungent flavor of the onion, the sweetness of the carrot, and the earthiness of the celery work in harmony to add the first layer of flavor to a dish. Because of this, you’ll often see mirepoix used as the base in soups, stews, and sauces.
Other cuisines have a similar aromatic flavor base, but use different ingredients. Spanish cuisine uses sofrito (tomatoes, onions, garlic and sometimes red bell pepper). Cajun cuisine calls it the Holy Trinity which usually includes onion, green bell pepper and celery. And Italian soffritto uses onions, carrots and celery, but, instead of dicing the vegetables you would mince them.
Swaps, Substitutions & Variations
Sausage – If you’re a fan of spice, swap out Italian sausage for spicy Italian sausage. Chicken sausage would also work really well. I would stay away from sweet Italian sausage because it leans too far over to the sweet side. Delicious for breakfast, though, especially with this Spinach Sausage Mushroom Frittata.
Kale – I know kale can be a tad controversial….lol! I’m a fan of Tuscan kale (also known as dinosaur kale) because I like the larger leaves. But curly kale would also work. If you’re over the kale craze, Swiss chard or spinach are good options. If you use spinach, it will wilt much faster, so keep an eye on it.
Red Pepper Flakes – Still looking to kick up the heat? Add a sprinkle of red pepper flakes when you add the lentils and chicken broth.
Other flavor enhancers – For a richer, smoky flavor, add a tablespoon of tomato paste when the mirepoix is softened and before you add the lentils and chicken broth. Stir to incorporate it and cook over low to medium low heat until the tomato paste turns a dark red. The sweetness and acidity will add a really beautiful balance to the soup. A bay leaf is another way to enhance the savory flavor. Add one with the lentils and chicken broth. Don’t forget to remove the bay leaf before serving!
Let’s Make Sausage Lentil Soup!
Step 1: Add the mirepoix (diced carrots, onion, and celery) to a Dutch oven or heavy pot with some olive oil. Sauté over medium heat until the ingredients begin to soften, and the onions start to glisten.
Step 2: Add the sausage and use a fork or spoon to break it up. Cook the sausage until well browned.
Step 3: Add the lentils and chicken broth. Season with salt and pepper. Bring the mixture to a simmer and cook until the lentils are done, about 30-40 minutes.
Step 4: Add the coconut milk and bring the mixture to a simmer. Continue to simmer until the soup starts to thicken. Stir in the kale and continue to gently simmer until the kale is wilted. Stir in lime juice and taste to see if you need to adjust the seasoning.
PRO TIPS
To create the best base of flavor, take your time to sauté the carrots, onion, and celery. Flavor takes time to develop, so don’t rush the process. You want these ingredients to really soften before adding the rest of the ingredients.
To easily remove the casing around the sausage (the thin white film that covers the sausage link), take a small paring knife and gently cut down the center of the sausage, going vertically from top to bottom. Don’t apply too much pressure because you don’t want the knife to pierce completely through the sausage. Once you have a shallow cut, gently peel away the casing and place the sausage in a small bowl. Continue this process until you’ve removed the casings from all the sausages, and all the sausages are in a bowl, ready to add to your pot.
Be sure to fully brown and cook the pork. Just like the mirepoix, don’t rush this step. As the pork cooks, it will release flavor into your pot. In order to ensure it browns properly, use a wooden spoon or fork to break it up into small pieces. As it cooks, you’ll see browned bits on the bottom of your pot. That’s exactly what we’re looking for! Those browned bits will add insane flavor to the soup.
Use homemade chicken stock. Yes, it really makes a difference! To ensure I always have a steady supply, I cook a roast chicken on Sunday night and then use the bones to make stock on Monday. If you’re just reading this recipe now and want to make this soup tonight and only have store-bought chicken stock, yes, you can absolutely use it. You can see in the ingredient shot, I used my favorite store-bought brand because I was out of homemade. And it turned out delicious!!
What To Serve with Sausage Lentil Soup
Crusty bread to soak up all the brothy goodness!
A simple arugula salad with a lemon vinaigrette is a bright and fresh side dish.
