I don’t remember my mother ever cooking kale and it was a vegetable I hadn’t tasted until I started working at my farmers’ market 13 years ago. It will never make my list of favorite vegetables but it has become one of my favorite ingredients in many of my hearty soups. It adds so much flavor, texture and substance to soups as well as a good dose of vitamins and minerals. Last night I found myself picking the kale out of my soup bowl and eating it all before I started on the rest of the ingredients…I’m making a note to add more to the soup pot next time. There is something about it with lentils that is perfect.
This lentil soup recipe is so versatile and inexpensive to make…you can leave out the meat, use whatever sausage you prefer (I used chicken apple sausage in this recipe, and add more veggies if you want to. The essential flavorings for my lentil soup are mustard and red wine vinegar…my Grandmother’s German touches that add so much flavor.
It’s raining sideways with high winds today and there isn’t anything more comforting than the aroma of a pot of soup simmering on the stove. And with a hearty soup like this one a slice of bread and a little salad are all you need to make a very satisfying meal…and a nice glass of wine, of course.
This post is linked to FOODIE FRIDAY at Rattlebridge Farm.
- 8-10 cups good quality chicken stock
- ½ pound (1-1/2 cups) lentils
- 1 15 oz can diced tomatoes
- 2 tablespoons olive oil
- 1 pound sausage removed from the casings. I usually use Italian but this time I bought chicken-apple.
- 1 cup chopped onion
- ½ cup chopped carrots
- ½ cup chopped celery
- ½ teaspoon dried thyme
- 1 tablespoon Dijon mustard
- 2 tablespoons red wine vinegar
- 3 cups kale, roughly chopped
- ½ cup fresh parsley, chopped
- Wash and pick through the lentil. Place in a large pot with the soup stock and bring to a boil. Add tomatoes. Reduce heat and simmer, covered, for 1-1/2 hours or until lentils are tender.
- Saute the sausage in a large saute pan until barely browned. Add onion, carrots and celery and cook until tender. Add this mixture to the cooked lentils. Add salt, pepper, thyme, mustard and vinegar. Simmer for about an hour. Add chopped kale and parsley and cook for an additional 30 minutes. If soup is too thick add additional chicken stock.
This looks wonderful Cathy and you have me so intrigued with the mustard and red wine. I love secrets that are passed down from one generation to another.
Your pumpkin is jumping right off the screen:-)
My friend Linda shared a lentil soup recipe with me and I love it..sure to love yours also.
Thank you..
Monique recently posted..The Butcher’s Pasta Sauce~ Long..:)
Of the veggies you listed, my mom only used celery, onion and tomatoes…. and only red beans.
She could only could a very few things.
This looks like one delicious soup and I love the addition of kale. Your presentation in those beautiful pumpkin bowls is charming.
ciaochowlinda recently posted..Breton Apple Cake
Today Houston is having its first little cool spell, and your soup sounds perfect for the day. My family was talking about kale a few days ago, and none of us can remember when we first ate it. It seems a fairly recent addition to our diet.
Linda recently posted..Gathering of the Traveling Sisterhood
Gosh, a great big bowl of that would be great right now. It is FREEZING here today, with so much wind. Brrrr!
I love your pumpkin tureen that you’ve served it in & wish I lived closer so I could pop over for a small taste.
Strangely, my DD makes lentil soup all the time. I think she uses her MIL’s recipe. I’ll have to show her yours!
Stay Warm Hugs,
Rett
Rettabug recently posted..Candle Jar Lids
I pinned this. I love lentils, and love kale more than spinach. My Dad used to add a little red wine vinegar to soups and I just thought that was weird, turns out he knew what he was doing. 🙂 I had a chef tell me it lifts and brightens the flavor.
Madonna/aka/Ms. Lemon recently posted..Southern Vegetarian Burgers With Comeback Sauce
lovely soup and what a cool bowl love the new design makes me think of an airmail postcard
rebecca recently posted..Bonfire Toffee
Love the soup and the pretty pumpkin bowl, Cathy! Kale has also become my new favorite soup green.
Pat @ Mille Fiori Favoriti recently posted..My First Autumn in Colorado
Such a comforting and delicious soup!
Angie@Angie’s Recipes recently posted..Poppy Spelt Streusel Cake
Wow chicken apple sausage??? I can only imagine how good that is and how good it would be in a soup like this! Wonderful soup and in this weather – which we are also having – as well as inexpensive, this is such a great soup! We have been cooking with lentils more because they are cheap, healthy and delicious! I have also been admiring the kale and chard on the market and I love using it in soups. Bookmarked this one. Now about those sausages…
Jamie recently posted..Sweet and Savory Lamb Stew with Raisins
Your pumpkin tureen just jumps off of the screen Cathy. I love the lentil soup combination with the kale. I admit I hardly eve use kale and you inspired me to give it a try.
Have a nice weekend.
Sam
Sam @ My Carolina Kitchen recently posted..Chocolate Cassis Cake to celebrate our 5th Blog Anniversary
Same here Cathy. I didn’t know Kale existed when I was a kid. That pumpkin bowl is fabulous! And this soup is a must try. Thanks for the recipe.
Lea Ann (Cooking On The Ranch) recently posted..Sopa Ranchera, Chicken Ranch-Style Soup
This sounds very good.
I’ve never tasted Kale, that I can remember. Yesterday was damp & dreary here. The perfect day to make your soup!
~Judy
JG recently posted..~Butternut Squash~
Sounds hearty and tasty Cathy! While not raining, it sure got cold here again, this would be welcome:@)
Happier Than A Pig in Mud recently posted..My Attempt At Deviled Egg Turkeys…
I love kale in soups, too. Love that pumpkin tureen!
Karen recently posted..Pumpkin Roll
One of my favorite soups in an absolutely adorable container!
xo
Sheila
Before I go any further – I covet your tureen! It is beautiful, and perfect for the season. Now, on to the soup – I say “yes, please – a large bowl, if you do not mind.” It sounds wonderful. As a kid growing up in the fifties and sixties, I never saw kale either. By about the seventies I became aware of “ornamental kale,” but I never tasted it until the eighties. Now, I adore it. It is so good, and it seems to be very popular now. I’ve got to try this one. Thanks!
I like everything in this soup so know I would enjoy it.
Larry recently posted..Madison And Anthony Finally Meet
I too love the addition of mustard and vinegar to your kale and lentil soup. I always learn so much from my fellow bloggers. Thanks Cathy. Love your pumpkin tureen!
Penny recently posted..Shrimp with Orange Butter Sauce and Cornmeal Savarins
Great recipe!! It seems delicious!! I’m hungry now!
XOXO!
Fashion Lover recently posted..Batido vitamĂnico y Espirulina
This soup looks fabulous! Thanks for sharing Cathy!
Linda recently posted..Alton’s Buttermilk Biscuits
The new site looks beautiful Cathy! I am loving this hearty and delicious looking soup. YUM.
Pam recently posted..Mexican Chopped Salad with a Citrus Vinaigrette