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Lentil Kale and Sausage Soup


February 21, 2017

This is a family favourite, quick hearty and perfect for a chilly fall day!

  • Cook: 1 hr 30 mins
  • Yields: 4-6


2 tsp olive oil

2 links mild or spicy Italian Sausage, casings removed

2 celery stalks, diced

2 medium carrots, diced

2 cloves of garlic, minced

1/2 cup dried French green lentils

6 cups low sodium chicken stock

2 sprigs thyme and 1 sprig of rosemary, tied togethe

1 bay leaf

1 bunch of kale, stems removed and cut into bite size pieces

2 tsp red wine vinegar

salt and pepper


1In a large heavy pot, heat oil over med high heat. Add sausages breaking up meat into small chunks. Cook until golden brown about 5 mins. Add celery, carrot, onion, and garlic. Cook another 5 min or so until vegetables are softened. Add lentils, broth and herbs and bring to a simmer.

2Cook partially covered until vegetable and lentils are tender, about 30 mins. Remove herb sprigs and bay leaf. Add kale and continue to cook until tender, another 15 mins. Stir in vinegar, season to taste with salt and pepper. Serve with crusty buns