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Sausage and Lentil Soup
6 servings · 60 min total
A hearty Italian-style soup of browned sausage, green lentils, and kale in a fennel-scented tomato broth, finished with Parmesan.
Ingredients
- 2 tbsp olive oil
- 400 g sausage, sliced
- 1 onion, chopped
- 2 carrot, diced
- 2 celery stalk, diced
- 4 garlic, minced
- 1 tsp fennel seeds
- 2 tbsp tomato paste
- 400 g canned tomatoes
- 300 g green lentils, rinsed
- 1½ l chicken stock
- 150 g kale, chopped
- 40 g Parmesan, grated
- salt to taste
- black pepper to taste
Contains: Milk, Celery
Allergen info is best-effort — please verify yourself.
Method
- 1.
Brown the sausage — Heat the olive oil in a pot and brown the sausage for 6 minutes. Set aside.
- 2.
Soften the vegetables — Soften the onion, carrot, and celery in the same pot for 8 minutes, then add the garlic and fennel seeds for 1 minute.
- 3.
Simmer the lentil soup — Return the sausage, add the tomato paste, canned tomatoes, lentils, and chicken stock, season, and simmer for 30 minutes until the lentils are tender.
- 4.
Add kale and serve — Stir in the kale and cook for 5 minutes until tender. Serve topped with grated Parmesan.