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Tomato Red Lentil & Sausage Soup

This Red Lentil Tomato & Sausage Soup is the definition of cozy comfort! Savoury, satisfying, and layered with flavour, this soup is made with simple ingredients and simmered in a Dutch oven to perfection. All it takes is one pot and a little time to make the ideal chilly night, meal prep, freezer friendly soup that you'll be craving on repeat.
5 from 2 votes
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Servings: 6 servings
Author: Teri-Ann Carty
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Equipment

Ingredients

  • 4 tbsp olive oil
  • pinch chilli flakes
  • ½ onion diced
  • 1 large clove garlic finely minced
  • 2 carrots diced
  • 2 celery stalks diced
  • 2 sausages casing removed
  • 1 tbsp tomato paste
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 2 large heirloom tomatoes chopped
  • 1 796 ml can crushed tomatoes
  • 1½ cups red lentils rinsed
  • 4 cups chicken broth veggie stock or water
  • 4 cups kale chopped
  • 1 parmigiano rind
  • pinch sea salt
  • pinch cracked pepper
US Customary - Metric

Instructions

  • Heat a Dutch oven over medium-high heat. Drizzle oil into pan and add chilli flakes, onion, chopped carrot and celery. Cover pot with a lid and cook for 10 minutes, stirring frequently.
  • Add garlic and stir until fragrant.
  • Add sausage, breaking it up with a spatula.
  • Stir in tomato paste and cook for approximately 1 minute.
  • Add fresh and canned tomatoes into the pot, stirring to combine.
  • Sprinkle dried herbs over the mixture,
  • Add rinsed lentils into the pot, stirring to combine.
  • Pour in stock and water. Drop in Parmigiano rind and season generously. Cover the pot with the lid and cook until the lentils are done. Approximately 15-20 minutes (depending on the freshness of your lentils).
  • Once the lentils are cooked, toss in kale. Use your spatula to submerge the kale. Once kale has softened, your soup is ready. Check for seasoning and add more salt and pepper if desired.
  • Serve into bowls and shave either Parmigiano or Pecorino on top.

Notes

I love using dried red lentils for this recipe, but if you prefer to use canned chickpeas or beans, please feel free.

Nutrition

Serving: 1serving | Calories: 387kcal | Carbohydrates: 39g | Protein: 19g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 24mg | Sodium: 901mg | Potassium: 989mg | Fiber: 17g | Sugar: 8g | Vitamin A: 5385IU | Vitamin C: 30mg | Calcium: 116mg | Iron: 6mg

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.