Lentil and Sausage Soup with Quinoa and Kale
This hearty lentil soup combines ground sausage, quinoa, kale, and vegetables in a flavorful broth for a balanced and satisfying meal!
Servings: 10 servings
Calories: 387kcal
Ingredients
- 1 tablespoon extra virgin olive oil
- 3 cloves garlic diced
- 1 pound sausage casings removed (you can also use pork or chicken sausage)
- ½ cup carrots diced
- ½ cup onion diced
- ½ cup celery diced
- 1 tablespoon basil dried
- 1 tablespoon oregano dried
- 1 teaspoon rosemary dried
- ½ teaspoon thyme dried
- 8 cups low sodium chicken broth you can also use 6 cups broth and 2 cups water
- 16 ounces dried lentils rinsed
- 1 ½ cups cooked quinoa
- 5 cups kale
Instructions
- Place oil and garlic in large pot or dutch oven. Cook for 1-2 minutes until garlic softens.
- Add sausage and cook over medium-low heat until browned and no longer pink inside, about 5-8 minutes. Break the sausage up into bit size pieces.
- Add diced vegetables and seasonings. Stir well and slowly add the broth, lentils and quinoa. Turn heat to high and bring it to a boil.
- Once boiling, cover the soup and reduce heat to low. Simmer for 45-60 minutes until lentils become soft. Add kale in the last 5-10 minutes. Serve immediately. Top with grated parmesan cheese if desired.
Nutrition
Calories: 387kcal | Carbohydrates: 38g | Protein: 24g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 33mg | Sodium: 364mg | Potassium: 849mg | Fiber: 16g | Sugar: 2g | Vitamin A: 2218IU | Vitamin C: 14mg | Calcium: 85mg | Iron: 5mg