Entrees, Food

Lentil Soup Recipe

November 30, 2016


I adapted this recipe from a favorite home cook, Smitten Kitchen:https://smittenkitchen.com/2013/01/lentil-soup-with-sausage-chard-and-garlic/

Servings 6| Prep Time 30 mins| Total Time 1:30
Difficulty – EASY


2 tbsp olive oil
4 large sweet Italian turkey sausage links (casings removed) or ½ pound of fresh sausage (using a teaspoon, roll sausage into ½ balls)
1 medium yellow onion, diced
2 celery stalks, diced
2 medium carrots, sliced into half moons
4 cloves garlic, chopped
Kosher salt
Fresh ground black pepper
Crushed red pepper flakes
3 tsp fresh oregano, chopped
1 sprig fresh rosemary
¼ tsp. Ground Red Pepper Flakes
1 cup brown lentils, rinsed and sorted
2 bay leaves
1 28-ounce can of crushed tomatoes
6 cups water
6 cups kale, stems removed and chopped

[UPDATE] VEGETARIAN SUBSTITUTE:  Substitute the turkey sausage for firm tofu and 1 tbsp dried Italian seasoning.  Brown the tofu with Italian seasoning sprinkled on top in Step 1 below.

Once the weather dips below 60 degrees, I love making a big ol’ pot of hearty soup. In addition to making the house smell glorious, a pot of soup serves as a healthy lunch and/or dinner alternative. I pack my soups with tons of fresh veggies, lean proteins and complex carbohydrates. They are generally one-pot meals, meaning they stand alone and the whole meal is in one bowl (happy dance 💃🏼cause no sides are required).

This particular recipe is easy and accessible to the most novice of cooks and has minimal clean-up. The leftovers are perfect for lunch the next day. In fact, soups and stews always taste better on Day 2 once the seasonings and flavors have a chance to come together. If you have lingering leftovers or are making in advance, this recipe freezes very well so feel free to make a double batch for those busy holiday nights! In fact, this stew is perfect for a gathering in your home like book club or movie night.  To make this soup vegetarian, just remove the turkey sausage and add in a tablespoon of dried Italian Seasoning when you add your tomatoes.  If your family does not like kale, then susbsitute spinach, swiss chard or another leafy vegetable.   (Jackie’s Tip💡:  The smaller you cut the leafy greens, the faster they cook at the end and the less noticeable they are to picky eaters like children.  I am not beneath trickery when it comes to healthy living! 😉)

With so many options, what’s not to love here! Okay good looking, let’s get to cooking.

Step 1: Prep all your ingredients before you begin cooking. Once you start the flame, everything moves really fast!


Step 2: Heat olive oil (enough to coat bottom of pan) in a large heavy pot on medium heat. I prefer to use my oval dutch oven for stews and soups. When oil is hot, add the sausage, turning occasionally with a wooden spoon until lightly brown (about 5 minutes).


Step 3: Add the onion, celery, carrots, garlic, a couple pinches of salt and a pinch of red pepper flakes. Cook vegetables with the sausage until the they start to sweat and soften a bit (about 5 minutes).


Step 4: Add the lentils, tomatoes, water (6 cups is about 2 empty 28 ounce cans which is perfect because you can get any tomato pulp you missed), bay leaves, oregano, rosemary sprig, a couple more pinches of salt and ground pepper to taste. Bring to a simmer and cook uncovered until the lentils are tender. If you are using fresh lentils, this takes about 40 minutes. If your lentils are a little older then add more cooking time. Stir using a wooden spoon every 15 minutes scraping up any bits at the bottom. (Add more water if you like a juicier stew but always adjust seasoning if adding more liquid.)


Jackie’s Tip💡: While the lentils cook, clean your prep dishes/utensils and tidy the kitchen. There is nothing worse than a sink/kitchen full of dirty dishes after a meal. Hate it!

Step 5: When lentils are cooked, remove and discard bay leaves and rosemary, add the kale and cook until the leaves are just tender, wilted and bright green (about 2 minutes.) Always taste and adjust the seasonings before serving.


Step 6: Ladle this pot of goodness into your favorite soup bowls and get to grubbing. 😋



[UPDATE]  Readers have tried the recipe since the original post and sent their pictures.  It is always nice to know that the recipe works in your kitchens.

Submitted by @maurachanz on Instagram


Submitted by Cass from www.ontheRoadWithCass.com


Submitted by A. Mabry on Facebook who substituted garbanzo beans, Brussels sprouts and added a heavy dose of curry powder.

Enjoy! Let me know if you have any questions and thank you for stopping by #JackieUnfiltered and cooking with me!



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1 Comment

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