Lentil & Sausage Soup with Greens
This Lentil & Sausage Soup with Greens is a hearty, flavorful, and nutritious one-pot meal featuring protein-rich lentils, savory sausage, and fresh greens. Perfect for a comforting lunch or dinner, it comes together in about an hour with simple ingredients.
Servings: 4 servings
Ingredients
- 1 tablespoon olive oil
- 1 pound turkey sausage remove casing, crumbled
- 1 medium onion diced
- 3 cloves garlic minced
- 2 medium carrots peeled and diced
- 2 stalks celery diced
- 1 cup dried green or brown lentils rinsed and drained
- 6 cups low-sodium chicken broth or vegetable broth
- 1 can diced tomatoes 14.5 oz
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon dried thyme
- Salt and pepper to taste
- 4 cups chopped kale or Swiss chard stems removed
- 1 lemon juice juice of 1 lemon
- Fresh parsley chopped, optional for garnish
Instructions
- Heat the olive oil in a large pot over medium heat. Add the crumbled turkey sausage and cook until browned and cooked through, about 5-7 minutes. Use a wooden spoon to break it apart as it cooks. Once browned, transfer the sausage to a plate and set aside.
- In the same pot, add the diced onion, carrots, and celery. Sauté until the vegetables are softened and the onion is translucent, about 5 minutes. Stir in the minced garlic and cook for another 1 minute until fragrant.
- Sprinkle in the cumin, smoked paprika, dried thyme, salt, and pepper. Stir well to coat the vegetables with the spices. Then add the rinsed lentils to the pot, stirring to combine.
- Pour in the chicken or vegetable broth and the canned diced tomatoes with their juices. Return the cooked sausage to the pot and stir everything together. Bring the soup to a boil, then reduce the heat to low and let it simmer uncovered for about 30-35 minutes, or until the lentils are tender.
- Once the lentils are cooked, stir in the chopped kale or Swiss chard. Continue to simmer for another 5-7 minutes, until the greens are wilted and tender.
- Remove the pot from heat and stir in the fresh lemon juice to brighten the flavors. Taste and adjust seasoning with additional salt and pepper if needed. Ladle the soup into bowls and garnish with chopped fresh parsley if you like. Serve warm with crusty bread for dipping.
Equipment
- Large pot
- Wooden spoon
Notes
Choose lentils that hold their shape well, such as green or brown lentils, for the best texture in soup. For a deeper flavor, consider browning the sausage until slightly crispy before removing it to sauté the vegetables. If you prefer a thicker soup, you can blend a cup of the soup and then stir it back into the pot. Don’t skip the lemon juice at the end – it really brightens and balances the savory flavors. Use a good quality broth for the richest taste, or make your own if you have time. Make sure to rinse lentils well to remove any dust or impurities before cooking. Feel free to add a pinch of red pepper flakes if you like a bit of heat.
You can swap turkey sausage for chicken sausage or a plant-based sausage for different flavor profiles. Try spinach, collard greens, or kale stems instead of kale or Swiss chard. Add diced potatoes or sweet potatoes for extra heartiness. Experiment with curry powder or Italian seasoning to change the flavor. Mix in cannellini beans or chickpeas for additional protein and creaminess. Stir in cooked quinoa or brown rice for a more filling soup. Use mushroom broth or beef broth for a richer base.
This soup keeps well in the refrigerator for up to 4 days and freezes well for up to 3 months. Reheat gently on the stovetop or microwave, adding broth or water if needed to loosen the soup.