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Sausage Lentil Kale Soup

A brothy lentil soup with plant-based Italian sausage, celery, onion and a bunch of baby kale, finished with a splash of red wine vinegar. It simmers in about half an hour and reheats well through the week.

4 · soup · vegan

Ingredients

  • 2 teaspoon extra virgin olive oil
  • 8 ounce plant-based sweet Italian sausage, casings removed, crumbled; or 8 oz firm/smoked tofu crumbled with 1 tsp fennel seed, 1/2 tsp smoked paprika, pinch chili flakes
  • 2 stalk celery stalk, sliced thin, with leafy top
  • 1 piece yellow onion, medium, diced
  • ½ cup dried lentils
  • 6 cup vegetable broth
  • 1 bunch baby kale, or mixed greens
  • salt and pepper, to taste
  • 2 teaspoon red wine vinegar
  • ½ cup water

Method

  1. Heat oil in large sauce pan over med-high heat. Add plant-based sausage & cook, breaking it up w/ wooden spoon, until browned in spots, about 4-5 mins. It won't render much fat, so add another teaspoon of oil if the pan looks dry, and don't drain.
  2. Add celery, onion & cook for about 5 mins.
  3. Add lentils & broth & 1/2 cup water, bring to boil.
  4. Reduce to simmer, cook till veggies & lentils are tender, 25 min.
  5. Add kale, season w/ salt - cook for 5 mins or until kale is wilted.
  6. Remove from heat, stir in vinegar, salt/pepper.

Notes

Plant-based sausage browns faster and renders almost no fat, so keep the pan lightly oiled and expect a slightly leaner, cleaner-tasting broth — the red wine vinegar at the end and a generous hand with the black pepper will make up the difference.