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Lentil Soup with Sausage and Mustard Greens

Lentil Soup with Sausage and Mustard Greens

Any type of lentil will work in this weeknight soup. Or, substitute a couple cans of cannellini beans in their place.


  • 2 tablespoons olive oil, plus more for serving
  • 3 medium carrots, peeled, chopped
  • ½ fennel bulb, chopped, plus fennel fronds for serving
  • 3 garlic cloves, finely chopped
  • Kosher salt, freshly ground pepper
  • 1 pound sweet Italian sausage, casings removed
  • 1 cup lentils (such as black beluga, French, brown, or green)
  • ½ teaspoon crushed red pepper flakes (optional)
  • 8 cups chicken stock or low-sodium chicken broth
  • 1 bunch mustard greens, torn into bite-size pieces
  • 1 teaspoon red wine vinegar
  • Sour cream and crusty bread (for serving)

Recipe Preparation

  • Heat 2 Tbsp. oil in a large heavy pot over medium-high. Add carrots, onion, fennel, and garlic and cook, stirring often, until just beginning to soften, about 4 minutes; season with salt and pepper.

  • Add sausage and cook, breaking up with a spoon, until browned, 6–8 minutes. Add bay leaves, lentils, red pepper flakes (if using), and stock and bring to a boil over medium-high, stirring occasionally. Reduce heat to low and simmer until lentils are tender and soup is thickened, 35–40 minutes.

  • Add mustard greens and cook, stirring occasionally, until just wilted, about 2 minutes. Stir in vinegar; season with salt and pepper.

  • Divide soup among bowls. Top with a dollop of sour cream and fennel fronds and drizzle with oil. Serve with bread.

  • Do Ahead: Soup can be made up to 4 days ahead.

Reviews SectionSoup is outstanding! If you can find mustard greens use them. Goes so good with the bascially Sour Cream & Onion Biscuits as well.Jsteven79Somerville05/20/20Absolutely brilliant! I make this soup all the time and every one who tries it raves about it and asks for the recipe!!AnonymousMelbourne03/15/20Great soup! I forgot fennel and added potato, it came out great, easy to make, very tasty!I love this soup! I can’t believe it has poor reviews. Even my kids and nieces and nephews love this soup. I sub mustard greens with kale or chard because I usually have that. I usually omit fennel unless I have it and I sometimes add celery. I even use breakfast sausage if I need to and it’s been delicious.HenrynatPortland, OR01/09/18

Recipe Summary

  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 1 tablespoon salt
  • 1 cup dry red lentils, rinsed and drained
  • 6 cups water
  • 2 tablespoons olive oil
  • 1 bunch collard greens - rinsed, stemmed and thinly sliced
  • 1 tablespoon ground cumin
  • 1 teaspoon ground cinnamon
  • 2 tablespoons minced garlic
  • ⅓ cup lemon juice

Heat 1 tablespoon olive oil in a large saucepan over medium heat, stir in onion and salt cook until softened and translucent, about 4 minutes. Stir in lentils, and cook for 1 minute. Pour in water, then bring to a boil over high heat, then turn heat to medium-low, cover, and simmer until the lentils are tender, about 15 minutes.

Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat. Add collard greens, and cook until wilted, about 10 minutes. When the lentils are tender, stir in the collard greens and season with cumin, cinnamon, and garlic allow to simmer 10 more minutes. Stir in lemon juice before serving.

Sausage and Lentil Soup

Sausage and Lentil Soup is a hearty but healthy soup that pairs perfectly with crusty Italian bread!

It&rsquos only Tuesday but it has already been a big week for us. On Sunday night Lars slept in his big boy bed for the very first time ever.

We have been debating when to do the switch from his crib to the bed for quite some time. We&rsquove had his big boy bed set up in his room for months now, just waiting for the perfect time to make the switch. The thing is, Lars was doing pretty fantastic in his crib. He never crawled out and he was sleeping great at night and for naps. Why oh why would we mess up a good thing?

Well, the biggest factor was this little baby who will be making his arrival in just a few short weeks. Eventually he&rsquos going to need the crib Lars was occupying. Marc works a lot of evenings, and I really didn&rsquot want to have to do the transition on my own with a newborn. So we decided to make the switch while we could, even if it was a little earlier than we would have liked.

The good news? It is going GREAT so far. But can we all just find some wood to knock on right now? Seriously, I&rsquoll wait. Kthanks.

But really, the first night was such a breeze that Marc and I kept looking at each other, and back at the monitor where there was no activity whatsoever happening, like, really? That was it?

I&rsquom sure not every night will be easy, but the relief of it not being a complete disaster is immense. Like I was imagining

Anyways. Enough about toddler sleep. Onto this soup!

I seriously cannot get enough of the soup recipes this fall. It&rsquos funny how I can go months without thinking about soup but now that it&rsquos feeling like fall it&rsquos all I want to make.

I was really craving a hearty but healthy soup, which is what landed me on this sausage and lentil soup. I actually used chicken Italian sausage from Whole Foods, which I really loved. A lot of times turkey or chicken sausage just isn&rsquot satisfying to me, but that was definitely not the case with the 365 brand of chicken sausage. You can definitely use regular Italian pork sausage too!

This rustic soup was exactly what I was craving. It&rsquos full of veggies like carrots and kale and gets a bunch of flavor from fresh herbs like basil and parsley and dried Italian seasoning and paprika. Of course, if you need to use all dried herbs, go right ahead! The general rule of thumb is for every tablespoon of fresh herbs a recipe calls for, use a teaspoon of dried.

This Sausage and Lentil Soup is hearty, full of flavor, and served with some Italian bread, it was such a yummy meal! I really hope you give this recipe a try &ndash you will love it too!

Lentil Soup with Mustard Greens

Yes, another soup recipe. I find myself making soup at least once a week this time of year. I found this recipe for Lentil Soup with Mustard Greens through my CSA, who found it through elisebakes, who is now blogging at Paint Chips and Frosting. I love how it uses an entire bunch of mustard greens – I’m always looking for recipes that use up the greens that I get from my CSA!


  • a splash of olive oil
  • 1 clove garlic, finely chopped
  • 1-2 small onions, chopped
  • 1 small bunch carrots, chopped
  • 1 cup chopped celery
  • 2 cups tomatoes, diced
  • 1/2 tsp oregano
  • 1/2 tsp cumin
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 3/4 cup dried lentils, rinsed
  • 9 cups water or stock
  • 4 cups mustard greens, stemmed and torn
  1. In a large stock pot, saute the onions in a bit of oil until translucent. Add the garlic and saute a bit more.
  2. Add water and the rest of the ingredients bring to a boil.
  3. Reduce to low, and simmer 30-35 minutes or until the lentils are tender.

The Verdict: Confession time. I thought I was using lentils, but after I dumped them in the soup, I realized that the label said GREEN CHANA. A quick internet search showed that rather than quick cooking lentils, I mistakenly used dried chickpeas. Hmmm. I let it simmer about an hour and the chickpeas were definitely still chewy. I was so hungry that DH and I decided to eat it anyway. I could have used less of them, but the soup overall still tasted great. That will teach me to better label things when I go to the Mediterranean market and buy various dried beans and peas!

Slow Cooker Lentil, Sausage, and Kale Soup.

Mmm…we’re using the slow cooker again! That means that if you make this recipe, your house will smell cozy and warm and wonderful all day long. There’s nothing better than that in the winter, in my opinion. :)

Oh goodness, just typing this post out is making me want to make something in the slow cooker again! It’s the ultimate dinner solution isn’t it? Throw all the things in the cooker, close it up, turn it on, and forget about it. When it’s dinner time, just get out the dishes and eat. The combination of laziness and deliciousness really works for me. I’m a fan. :)

This lentil, sausage, and kale soup is very hearty, flavorful, and healthy – just what you need on a freezing cold day! It has a ton of protein from the lentils and the sausage, plus some good iron and vitamin K from the kale. Add a few potatoes, some broth, and you’ve got a stew going! )

Lentil Soup with Sausage and Mustard Greens - Recipes

When the community supported agriculture (CSA) farm share give you a gallon-sized bag of mustard greens, you've got to get right on them. If you don't, you'll turn around one day to find 3 gallons of mustard greens jockeying for space with the cabbages, lettuces, spinach, and . . . . the next thing you know, you have Greens Paralysis. It's a common phenomenon.

When I was suffering from Greens Paralysis, as I posted on my FB page, it was primarily due to an excess of mustard greens and too few family dinners. At a recent Local Food Summit in my town I had the pleasure of listening to my farmer, George Mertz, talk about the benefits of joining a CSA. One that I wasn't expecting to hear, but absolutely agree with, is that joining a CSA will increase the number of times you'll sit down to a home-cooked meal. This easy home-cooked meal broke my Greens Paralysis. With just six ingredients it assembles quickly in the slow cooker.

Now, when I say 'only six ingredients' I'm not talking about ingredients like a cake mix and a can of pie filling. It's true, two of my six ingredients are chock full of other ingredients. Those would be the chorizo and V8 juice. [Actually, so is my chicken stock, now that I think on it. But I can pronounce all of these ingredients.] The sum of the parts of this soup, thanks to those multi-faceted ingredients, is superb. Like nearly all soups, it is better as a leftover on the second day. And anything that breaks my Greens Paralysis, that enables me to get my groove back with respect to my farm share, is very appreciated.

For other recipes using mustard greens, please see my Mustard Greens Recipe Collection which I will now run off and make.

Lentil and Sausage Soup

This recipe for soup from Cucina! Cucina!, printed in Foodday, is well adapted to winter vegetables. Use mustard greens in place of the spinach and reduce the mustard that is called for.

  • 1 Tbs. unsalted butter
  • 1 Tbs. extra-virgin olive oil
  • 1 lb. Italian sausage links
  • ½ c. finely diced onion
  • ½ c. finely diced carrot
  • ¼ c. finely diced leeks
  • ¼ c. finely diced celery or celeriac
  • 1 ½ c. uncooked lentils
  • 4 c. low-sodium chicken broth
  • 1 c. whipping cream
  • 2 Tbs. Dijon mustard (or less)
  • 1 Tbs. red wine vinegar
  • 1 c. finely sliced mixed greens
  • salt and pepper

In a heavy-bottomed 2-3 quart saucepan, heat the butter and oil until the butter is melted. Add the sausage links and brown evenly on all sides. Cook for about 5 minutes or until sausages are cooked through. Remove from pan and allow to cool. Add the onion, carrot, leeks and celery or celeriac to the remaining butter in pan. Cook over medium-high heat until the vegetables are tender. Add the lentils and chicken broth. Bring to a boil, stirring occasionally to prevent lentils from sticking. Hen broth comes to a boil, reduce to a simmer and cook until lentils are tender, 40-45 minutes. While soup is simmering, cut sausages into ¼ inch slices. When lentils are tender, add sausage, cream, mustard, vinegar and three quarters of the greens. Season with salt and pepper to taste. Return soup to a boil, reduce heat and simmer 5 more minutes. Serve in warm bowls with remaining greens divided among bowls and garnish with grated Parmesan cheese if desired.

Guinea Gumbo

From the pages of my new cookbook Fresh From Louisiana: The Soul of Cajun and Creole Home Cooking, this Guinea Gumbo recipe is an old-school Cajun classic. Steeped in tradition and infused with rich gumbo flavors, every spoonful defines the art of Cajun cooking. I remember it like it was yesterday: the day, over 30…

Mustard Greens Kheema (Ground Beef and Mustard Greens Curry)

I've been calling myself a seasonal eater for many years now, since I embraced the concept of eating locally from the Community Supported Agriculture (CSA) farm share. I've recently realized that's not entirely true. A more accurate label would be I am a weather-dependent eater.

While I do eat locally [as in, you won't find fresh tomatoes or fresh berries in my house unless they came from the garden, the farm share or the farmer's market because I like food that tastes good] I don't care what season we're supposed to be in. What matters more is what it feels like when I step outside with the dogs each day. Menu plans get tossed out the window if the weather is not as expected.

Let's take the other day, the first of June, as a prime example. According to the guy on public radio it's the 37th Week of Middle Spring or something and I planned to use up the rest of my son's birthday dinner--steak, potatoes and Bernaise sauce--in an omelette with a side salad from the farm share. Sounds like a lovely Spring meal, no? Except June dawned cold and rainy, not omelette and salad weather. We turned the steak into beef stroganoff instead. I am a weather-dependent eater.

This recipe works for a wide climate range which makes sense because we eat Indian food year round. Last Fall I asked my friend Laura, author of The Spiced Life, for a recipe to use both ground beef [from the cow in the freezer] and mustard greens from the farm share. She sent me to her Kheema with Springtime Greens. My spice cabinet is not as extensive as Laura's and I wanted to just throw everything in the skillet, so I had to modify.

Lentil Soup with Kale and Sausage

Here's a hearty cold-weather soup that makes use of some of the best convenience products: canned organic vegetarian lentils, frozen chopped kale, and soy sausage. Everyday, it seems, there are new versions of soy sausage in the supermarket. If the one you're using has a casing, remove and discard it. And in most cases, the 8 ounces called for in the recipe will not use a whole package, so you'll have some left over. Nutritionally the soup delivers 16 grams of protein per serving and 8 grams of fiber, along with only 200 calories and 1 gram saturated fat. This is the kind of recipe that invites endless variation. You could add frozen corn kernels, frozen peas, a splash of balsamic vinegar, cannellini beans instead of lentils, and on and on.

Notes Make-Ahead Tip: Soup can be refrigerated for up to three days, or frozen for up to a month.

Serving Suggestions: Crispy bread sticks or a crusty loaf of whole-grain bread—that's it.