A hearty stew on a cold day is just what I crave. I use andouille sausage for a little extra spice, but Italian sausage can be substituted, or leave it out (and swap in vegetable broth for the chicken broth) to make the dish vegetarian.
| Level: | Easy |
| Total: | 1 hr 50 min |
| Active: | 30 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 tablespoon olive oil
- 1 large yellow onion, diced
- 3 large carrots, diced
- 3 stalks celery, diced
- 2 bay leaves
- 1 pound andouille sausage, cut into diagonal slices
- 2 cups coarsely chopped fresh curly kale, stems removed, cut into large pieces
- One 28-ounce can whole tomatoes with juice, broken with hands
- 6 ounces French lentils, picked through and rinsed
- 6 cups low-sodium chicken broth
- 2 teaspoons kosher salt, plus more as needed
- 1/2 teaspoon freshly ground black pepper, plus more as needed
- Freshly grated Pecorino-Romano, for garnish
- Crusty bread, for serving, optional
Instructions
- In a large heavy pot, heat the olive oil over medium heat. Add the onion, carrots, celery and bay leaves. Cook, stirring often, until the vegetables are very tender, 10 to 12 minutes. Stir in the sausage and cook for an additional 4 to 5 minutes.
- Stir in the kale and cook until it begins to wilt, then add the tomatoes, crushing them additionally with the back of a wooden spoon. Add the lentils, chicken broth, salt and pepper.
- Bring the mixture to a boil over medium-high heat, then reduce the heat to low and simmer, covered, until the lentils are tender, about 1 hour. Stir and add more salt and pepper to taste.
- Ladle into bowls and top with grated cheese. Serve immediately, preferably with crusty bread.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 480 |
| Total Fat | 27 g |
| Saturated Fat | 8 g |
| Carbohydrates | 39 g |
| Dietary Fiber | 8 g |
| Sugar | 8 g |
| Protein | 24 g |
| Cholesterol | 44 mg |
| Sodium | 1342 mg |
Reviews
I made this recipe today. I only made a 1/2 recipe just to be sure we would like it…well according to my husband, it’s a keeper. The only thing I added was chopped garlic as suggested by another cook here. So, for a 1/2 recipe I added 1 tsp of chopped garlic.
Just an FYI… the 1/2 recipe is perfect for 2 people. Thanks Katie Lee
Just an FYI… the 1/2 recipe is perfect for 2 people. Thanks Katie Lee
This is absolutely amazing!!! I am not a fan of curly kale and do not like how it wilts, so I subbed Tuscan kale (lacinato, dinosaur) and it held up really well. I also wish I doubled the lentils because they almost disappeared with everything else. This is a definite keeper!
Really good. I would just use your judgement on salt and pepper seasoning. There’s definitely room for more lentils. You could possibly add the kale at a later point so it doesn’t get over cooked.
This was delicious. I used chicken Italian sausage, which gave it some heat. Loved it.
Absolutely delicious! Followed the recipe (minus the salt typo) and it was perfect! This will be a regular now!
Very delicious!! Made for dinner last evening and will make again. I made with Italian sausage. As I tasted in cooking process in order to amp up flavor added red pepper flakes and garlic. Dicing veggies allow for the time.
Delicious soup and very easy to make. I added more lentils (one cup) but besides that stuck to the recipe.
I made this in anticipation of our first really chilly evening, using sausages I brought home from a trip to Lowe’s Grocery sausage market in North Carolina. I substituted canned cannellini beans for the lentils, and it was great! My husband had the one leftover bowl for lunch a couple of days later. Very easy and quick to make.
Great soup. I added garlic (3-4 cloves). Would make again!
I made this last night and ate it again for lunch today. This soup is delicious and will keep it in regular rotation! Thanks for sharing Katie!