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Wrap yourself up in your comfies and dive into this bowl of spicy, hearty goodness! Sausage and Lentil Soup with Kale Sprouts. Good for what ails ya!


Total time

0 minutes




Dinner, Lunch


  • 1 cup brown lentils
  • 2 tablespoons olive oil ((divided))
  • 1 package kale sprouts or 1 (10-ounce) package baby kale or shredded kale
  • 1 pound spicy Italian sausage links, casings removed, cut into 1-inch pieces
  • 1 large onion (chopped)
  • 2 large carrots (chopped)
  • 3 stalks celery (chopped)
  • 6 cloves garlic (chopped)
  • 6 cups beef broth (or as needed)
  • 1 can (28-ounce) petite diced tomatoes
  • 1 tablespoon dried basil
  • 1 tablespoon dried oregano
  • salt and freshly ground black pepper (to taste)
  • crushed red pepper flakes (to taste)
  • fresh parsley


  1. Bring a small pot of water to a boil.  Add the lentils and simmer 20 to 30 minutes or until cooked but not falling apart.  Drain and set aside.
  2. Heat olive oil over medium-high heat in a Dutch oven or large pot.  Add the kale sprouts and saute until wilted.  Transfer to a plate.
  3. Add the sausage and brown well until almost cooked through (will continue to cook in the soup.)  Transfer to a paper towel-lined plate.  Drain off half of the fat.
  4. Add the onion and cook 4 to 5 minutes or until beginning to soften.  Add the carrot and celery and continue to cook another 5 minutes or until beginning to soften.  Add the garlic, stir briefly, then add the beef broth, tomatoes, herbs and sausage.
  5. Simmer uncovered 15 minutes.  Add the lentils and kale sprouts and continue to cook until the vegetables are tender.  Season to taste with salt, black pepper and crushed red pepper.
  6. Turn off the heat and let stand 15 minutes.
  7. View the recipe instructions at From a Chef's Kitchen

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