Lentil Soup with Kale and Chicken Sausage


Lentil soup was a dinner staple my mother made about once a week. Inexpensive, nutritious and easy to make, it’s one of the one-pot meals that tastes better every day after you make it. I added some hearty lacinato (dino kale) and some crispy chicken sausage to make it even more delicious.


Lentil Soup with Kale and Chicken Sausage

  • Author: Roni Proter
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 1x


Units Scale
  • 1 1/2 cups dried green lentils
  • 2 tbsp extra virgin olive oil
  • 2 carrots
  • 2 celery stalks
  • 1/2 onion
  • 3 cloves garlic
  • 1/2 leek, white and light green parts only
  • 6 cups water
  • 1 dried bay leaf
  • 1/2 tsp dried thyme
  • 1 tsp kosher salt
  • 1/2 tsp pepper
  • 1 cup lacinato kale, stemmed and sliced into quarter inch strips
  • 2 chicken sausages (I used spinach and feta chicken sausage from Whole Foods)
  • Shredded Parmesan for serving


  1. Slice the leek in half, rinse very well to remove any dirt and cut into very thin strips
  2. Dice the onion, carrot, celery and mince the garlic
  3. In a large stock pot, add 1 tbsp of the olive oil and the leeks, onion, carrot, celery and garlic and swet on medium low heat until the vegetables start to soften
  4. Rinse the lentils well and pick through to ensure any small pebbles and dirt are removed
  5. Add the lentils to the stock pot and add the water, salt, pepper, bay leaf and dried thyme
  6. Bring to a boil, then cover and reduce to low and simmer for 20 minutes
  7. Meanwhile, prepare the kale and cut the chicken sausage into half inch thick circles
  8. Fry the sausage in a separate pan using the remaining oil and crisp on both sides
  9. Turn off the heat, add the kale and stir until wilted
  10. Serve with chicken sausage and Parmesan cheese

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