This is probably our favorite fall soup. It is warm, hearty, and nutritious. We love it in big bowls or mugs, alongside good bread.
Jump to RecipeIt’s fancy enough for Sunday Dinner for your family, but makes a great, simple weeknight dinner as well. Throw it in a crockpot for a filling tailgating meal or an “after the big game” supper.
If you skip the parmesan cheese, and the butter on your bread, it can be a delicious dairy-free dinner. My daughter-in-law needed to take a break from dairy for a while to rule out an allergy and this was our go-to family dinner.
Lentil, SAusage, and Kale Soup
Course: MainDifficulty: Easy8
servings15
minutes1
hourThis is probably our favorite fall soup. It is warm, hearty, and nutritious. We love it in big bowls or mugs, alongside good bread.
Ingredients
1 ½ c dried lentils
¾ c long grain brown rice
2 quarts chicken or beef broth (I use one of each)
1 c water
2 t salt
¾ t oregano
½ t thyme
½ t black pepper
2 cloves garlic, minced
3 stalks celery, chopped
2 carrots sliced
1 onion chopped
1 can (20 oz.) diced or crushed tomatoes
1 bunch fresh kale or 1 pkg frozen kale
1 lb sausage, sliced (I like to brown it before adding to soup)
1 T apple cider vinegar
Topping – parmesan cheese (grated or shredded)
Directions
- Rinse lentils and add to a large saucepan.
- Add rice, broth, water, salt, oregano, thyme, black pepper, garlic, celery, carrots, and onion.
- Bring to a simmer, cover, and simmer for 45 minutes more.
- Add tomatoes, kale, sausage, and vinegar and simmer uncovered, over low heat for about 15-20 minutes longer.
- Ladle into bowls or large mugs and top with parmesan.
- Serve with crusty bread and butter.
