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Lentil and Sausage Soup with Quinoa and Kale
  • 1 tablespoon grapeseed or olive oil
  • 3 cloves garlic diced
  • 1 pound turkey sausage casings removed (you can also use pork or chicken sausage)
  • 1/2 cup carrots diced
  • 1/2 cup onion diced
  • 1/2 cup celery diced
  • 1 tablespoon basil dried
  • 1 tablespoon oregano dried
  • 1 teaspoon rosemary dried
  • 1/2 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 1/2 cups cooked quinoa
  • 5 cups kale
  1. Place oil and garlic in large pot or dutch oven. Cook for 1-2 minutes until garlic softens.
  2. 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.
  3. 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.