Lentil Soup with Sausage and Greens
My Lentil Soup with Sausage and Greens is packed with nutrient-rich lentils, chicken sausage, and vegetables. It’s easy to make, inexpensive and filling enough to be eaten for dinner.
Servings: 6
Calories: 326kcal
Ingredients
- 1 ½ tablespoons olive oil, divided
- 1 package (12 ounces) cooked chicken sausage, sliced
- 1 large onion, chopped
- 3 medium carrots, peeled and chopped
- 3 stalks celery, chopped
- 3 cloves garlic, finely chopped
- 1 tablespoon chopped fresh rosemary (or 1 teaspoon dried)
- 1 bay leaf
- 2 tablespoons tomato paste
- 8 ounces (about 1 cup + 2 tablespoons) French green lentils, rinsed
- 4 cups reduced-sodium vegetable or chicken broth
- 4 cups roughly chopped Swiss chard, kale, spinach or other leafy green
- 1 tablespoon balsamic vinegar
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- Optional: grated Parmigiano-Reggiano cheese for topping
Instructions
- In a large Dutch oven or other heavy bottomed pot, heat ½ tablespoon oil over medium-high heat. Add the sausage slices and brown them on both sides. Transfer the sausage to a bowl.
- Add the remaining tablespoon oil to the pot along with the onion, carrot and celery. Cook until slightly softened, 4-5 minutes. Stir in the garlic, rosemary, bay leaf and tomato paste and cook until fragrant, about 1 minute. Add the lentils, stock and 4 cups water. Bring to a boil, then lower the heat and simmer with the lid slightly ajar until lentils are tender, about 30 minutes.
- Stir in the greens, vinegar, salt, pepper, and sausage and cook until the greens are wilted and the sausage is heated through, 3-4 minutes. Adjust seasoning to taste. Serve with Parmigiano-Reggiano cheese, if desired.
Nutrition
Calories: 326kcal | Carbohydrates: 36g | Protein: 21g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 40mg | Sodium: 908mg | Potassium: 698mg | Fiber: 15g | Sugar: 6g | Vitamin A: 6968IU | Vitamin C: 15mg | Calcium: 69mg | Iron: 4mg