The Natural Health and Healing Center

Lentil Soup with Kale and Sausage

Lentil Soup with Kale and Sausage


  • 2 Tblsp coconut oil
  • 1 pound hot or sweet Italian sausage, castings removed
  • 4 cloves garlic, finely chopped
  • 2 fresh bay leaves
  • 2 stems fresh rosemary
  • 1 carrot, finely chopped
  • 1 large or 2 medium onions, chopped
  • 1 potato, peeled and cut into small dice
  • 2 tblsp tomato paste
  • 1 bunch kale, stemmed and chopped
  • A few gratings fresh nutmeg
  • 1/2 cup dry white or red wine
  • 6 cups chicken stock
  • 1-1/4 brown lentils
  • Shaved Pecorino cheese, for serving


  1. Heat the oil in a soup pot over medium-high heat.
  2. Add the sausage and cook, crumbling with a wooden spoon, until browned
  3. Add garlic, bay leaves, rosemary, carrots, onions and potatoes and season with salt and pepper
  4. Cook until the vegetables are soft, 7 to 8 minutes.
  5. Stir in the tomato paste and cook for 1 minute.
  6. Stir in the kale and nutmeg.
  7. Add the wine to deglaze the pot, stirring and scraping up any browned bits from the bottom.
  8. Stir in the chicken stock and 2 cups water and bring to boil (for thicker soup, use 2 cups less liquid).