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Ingredients
- 2 tbsp olive oil
- 2 Italian sausages
- 1 large onion, finely chopped
- 1 leek (white part only), sliced
- 3 carrots, diced
- 2 garlic cloves, minced
- 156 ml can tomato paste
- 1 tsp ground coriander
- 1 tsp salt
- 8 cups chopped kale leaves, about 1 small bunch
- 540 ml can lentils, rinsed and drained
- grated parmesan (optional)
- Heat a large, wide saucepan over medium. Add oil, then sausages. Turn sausages occasionally until they lose their pink colour, 4 to 6 min. Remove to a plate. Add onion, leek, carrots and garlic to pan. Cook until onion starts to soften, about 3 min. Meanwhile, thinly slice sausages. Stir in tomato paste, coriander, salt, sausages and any juices. Continue to cook, stirring frequently, until flavour develops, 5 more min. Pour in 4 cups water. Bring to a boil. Stir in kale and reduce heat to medium. Cover and gently boil, stirring occasionally, until kale is tender, 5 to 7 min. Stir in lentils. If soup is too thick, stir in more water. Ladle soup into bowls. Sprinkle with parmesan. Serve immediately.
- 308 calories
- 16 g protein
- 36 g carbohydrates
- 13 g fat
- 8 g fibre
- 857 mg sodium
User comments (14)
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This recipe was so quick and easy, and the result is delicious and very filling. Definitely on my list to make again.
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I would use less kale next time - I think 5 cups would be ideal.
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Omitted the sausage and used veg broth instead of water. Great, hearty soup that was quick to put together. Will make again :)
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Very good soup everyone at the table enjoyed it, and I have picky eaters, only used 4 cups of Kale. the family vote was to make it again with may be some sort of small paste added
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I've made this twice now and we love it - used the full amount of kale. The second time I made it I only had a small amount of red lentils so used those and added some quinoa.
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delicious! I used spinach instead of kale and omitted the sausage (because I forgot to defrost it) - very yummy! Will try it with the sausages next time.
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Reduce the sodium by using fresh lentils (not canned), and no salt added tomato paste. Great dish...too much sodium!
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Delicious, fast and easy. I think I will try fresh lentils next time - I agree with last comment the sodium is high but still on my list to make again.
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Made this last night. Fantastic and perfect for a cold winter day. I left out the leek (as they wer $5 for 3 and that's just crazy) used two cans of lentils instead of one (so increased the water a bit) and went with Chorizo sausage instead of Italian. Will definitely put this in the rotation.
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I have made this soup so many times since I saw it the magazine! I even made a quadruple batch for a friend who was having a baby, and put 4 cups worth into freezable containers (made about 16 containers!) and stuck those in her freezer. They thawed out great, and was as good as fresh made! I made the soup entirely salt-free because people always add it anyway. My favorite soup recipe!
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exellent soup...it has become a staple in our household.
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Great hearty soup - calls for a little too much kale (I would use 6 cups instead of 8). I omitted the coriander (as I despise it!) and used spicy sausage - my girls (11 and 8) and hubby loved it with some fresh bread.
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This soup was delicious! I added an extra carrot and half of yam diced, because I didn't have leeks. I needed to add more water, garlic, and pepper than the receipe called for, but I will definately make this again.
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I found this bland and relatively tasteless. I should have doubled up on the sausage and used spinach instead. Not a keeper.
