A robust, comforting bowl designed to chase away the chill and awaken your taste buds. Hearty lentils and savory sausage create a familiar foundation, while a vibrant swirl of fresh kale pesto adds an unexpected, bright pop of flavor that takes this classic in a delicious new direction.
There's something deeply comforting about a pot of simmering soup on the stove. It fills the kitchen with warmth and promises a nourishing meal. Lentil soup is a timeless classic – simple, wholesome, and satisfying. Adding sausage brings a welcome richness and savory depth, not to mention a gentle kick if you choose a spicy variety.
But how do you make a classic feel new? How do you add a spark of unexpected brightness to a hearty, earthy soup? My answer came in the form of green goodness: pesto! While basil pesto is wonderful, I wondered if kale could lend a slightly different character – perhaps a bit more robust, a touch earthier, yet still vibrant and garlicky.
The idea was to keep the soup base traditional and comforting – the familiar trio of onion, carrot, and celery, plus lentils, broth, and sausage. The magic happens right at the end, when a spoonful of that bright, zesty kale pesto is swirled into the hot soup. It doesn't just blend in; it sits on top, its vivid green contrasting with the rustic soup, its fresh, pungent aroma cutting through the steam.
Cooking this soup is straightforward and forgiving. It's the kind of meal you can let bubble gently on the stove while you do other things, the aromas building slowly. The pesto comes together quickly in a food processor. The real joy is in the serving – ladling the rich soup and then adding that final flourish of bright green pesto.
The first spoonful is a delightful combination. You get the comforting warmth of the soup, the tender bite of the lentils, the savory chew of the sausage. Then, the kale pesto hits – a burst of fresh garlic, green earthiness, and nutty richness that lifts the whole bowl and makes it sing. It's a perfect balance of cozy depth and vibrant freshness.
This soup is ideal for a chilly evening, a satisfying lunch, or even meal prep for the week. It's hearty enough to be a main course, packed with protein and fiber, and the kale pesto adds a dose of greens in a fun, flavorful way. It’s comfort food, reinvented just a little.
Spicy Sausage & Lentil Soup with Kale Pesto Swirl Recipe
This recipe serves 4-6.
Ingredients:
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1 tablespoon olive oil
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1 lb spicy or mild Italian sausage, casings removed
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1 large onion, chopped
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2 carrots, peeled and chopped
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2 celery stalks, chopped
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3 cloves garlic, minced
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1 (14.5 ounce) can diced tomatoes, undrained
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1 cup brown or green lentils, rinsed
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6 cups chicken or vegetable broth
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1 bay leaf
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1 teaspoon dried thyme (or a few sprigs fresh)
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Salt and freshly ground black pepper
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For the Kale Pesto Swirl:
- 1 cup packed fresh kale leaves (stems removed)
- 1/4 cup walnuts or almonds
- 1 clove garlic
- 1/4 cup grated Pecorino Romano or Parmesan cheese
- 1/4 cup olive oil, plus more as needed
- 1 tablespoon fresh lemon juice
- Salt and pepper to taste
Processes/Steps:
- Cook Sausage: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the Italian sausage, breaking it up with a spoon as it cooks,
until browned and cooked through. Remove the sausage with a slotted spoon, leaving some of the rendered fat in the pot. - Sauté Aromatics: Add the chopped onion, carrots, and celery to the pot with the sausage fat. Cook over medium heat, stirring occasionally, until softened, about 8-10 minutes. Add the minced garlic and cook for another minute until fragrant.
- Build Soup: Add the diced tomatoes (with their juice), rinsed lentils, broth, bay leaf, and dried thyme (or fresh sprigs) to the pot. Return the cooked sausage to the pot. Stir to combine.
- Simmer: Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 30-40 minutes, or until the lentils are tender.
- Make Kale Pesto: While the soup simmers, combine the kale leaves, walnuts/almonds, garlic clove, and grated cheese in a food processor. Pulse several times until roughly chopped. With the food processor running, slowly drizzle in the olive oil until the pesto reaches your desired consistency (you may need
a little more or less oil). Stir in the fresh lemon juice and season with salt and pepper to taste. - Finish Soup: Once the lentils are tender, remove and discard the bay leaf and thyme sprigs. Taste the soup and add salt and freshly ground black pepper as needed.
- Serve: Ladle the hot soup into bowls. Add a generous spoonful of the kale pesto to the center of each bowl and swirl gently with a spoon just before serving.
Nutritional Estimate (per serving, based on 5 servings):
- Calories: Approx. 350 - 450 kcal
- Protein: Approx. 20 - 25g
- Fat: Approx. 18 - 25g (varies with sausage/pesto)
- Carbohydrates: Approx. 20 - 25g
- Fiber: Approx. 8 - 12g
Note: This is a rough estimate and can vary based on specific ingredients used, fat content of sausage, and portion sizes.
