Lentil and Sausage Soup

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Smoky kielbasa, tender lentils, and loads of veggies make this cozy one-pot soup the kind of dinner you'll crave all winter long!

Prep Time35

Cook Time50

Total Time1 25

Course: Soup

Cuisine: American

Servings: servings

Calories: 491kcal

Author: Marie

1 tbsp olive oil
1 pound fully cooked smoked sausage pork or turkey kielbasa, diced into 1/2-inch pieces
4 medium carrots peeled and diced into ¼-inch pieces
1 large sweet onion diced into ¼-inch pieces
3 ribs celery diced into ¼-inch pieces
2 cloves garlic finely minced
1 tsp salt
1/4 teaspoon ground cumin
1/4 teaspoon cayenne pepper
6 cups vegetable or chicken stock
1 cup dried lentils rinsed and picked over for debris
28 ounces diced tomatoes with juices
3 medium potatoes red, golden or white—NOT russet, peeled & diced into ½-inch cubes
1 bunch kale stems removed and leaves roughly chopped into 1-inch pieces (about 3–4 cups loosely packed)

Heat oil in a Dutch oven over medium heat. Add the smoked sausage, diced carrots, celery, onion, minced garlic, and salt. Cook, stirring occasionally, until vegetables are almost tender and onions are translucent, about 10 minutes. Add cumin and cayenne after about 5 minutes, once vegetables begin to release their liquid.
Add the stock and rinsed lentils to the pot; bring to a boil. Reduce heat to low, cover, and simmer for 25 minutes, stirring occasionally.
Add the diced potatoes and tomatoes, cover, and continue simmering for another 15 or 20 minutes, or until potatoes are tender when pierced with a fork.
Stir in the chopped kale and cook uncovered for 3-5 minutes, until kale is wilted and the soup is heated through.
Season to taste with additional salt if needed before serving.

Nutrition estimated using turkey kielbasa