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Lentil and Sausage Soup with Quinoa and Kale

Author: Lauren Kelly


  • 1 tablespoon grapeseed or olive oil
  • 3 cloves garlic diced
  • 1 pound turkey 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


  • 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.