Winter Lentil Soup w/ Sweet Italian Sausage & Kale


This clean warm soup is perfect on a cold winter night. Light enough as a first course dish or hearty enough as a main dish when paired with a crusty French baguette.

This recipe is {HE} + {DF} + {ML} friendly


  • 8 ounces sweet Italian sausage, casings removed
  • 5 celery stalks, thinly sliced
  • 1 medium yellow onion, diced
  • 2- 15oz. Cans of Organic Lentils
  • 8 cups low-sodium/no salt chicken stock
  • 1 bunch (about 1/2 pound) kale (Tuscan), stems removed, chopped into bite-size pieces
  • Sea salt, ground pepper & Black & Red
  • 2 teaspoons red-wine vinegar


This is a really simple and quick soup. Start with cutting the sausage out of its casing. In a large stock pan over med-high heat steam the sausage with a 1/4 c. water. Stir and break up sausage as it cooks. While sausage is cooking- chop celery, kale & onion. Drain lentils and set aside. When sausage is almost fully cooked, add celery, onion and 1/4 c. of water (cover to steam). Stir a few times until veggies are soft.

Once onion and celery are cooked, add chicken stock, sea salt, pepper and Black & Red to taste. Once stock begins to simmer again, add kale and cover until cooked (about 5 min.) Pull off heat and add red wine vinegar serve hot & ENJOY!

I served this soup with toasted French baguette and a pecan-crusted warm goat cheese spinach salad. It was perfect for a cold January day. It has become a new family fave!

Pecan-crusted warmed goat cheese, organic blueberries, Italian kiwi, oven roasted spinach w/ red wine and honey vinaigrette.

*Soup recipe adapted from Martha Stewart’s Sausage, Lentil and Kale Soup.


{GF} = Gluten Free

{V} = Vegan

{Veg} = Vegetarian

{DF} = Dairy Free

{ML} = Meat Lovers

{HE} = Healthy Eating

{<3} = My Faves


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