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New Year's Day Lentil Soup

New Year's Day lentil soup simmers brown or green lentils with Italian sausage, vegetables, and chicken broth until tender. Kale and red wine vinegar finish this hearty one-pot soup with a fresh, tangy note.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 470
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 lb sweet Italian sausage casings removed
  • 1 yellow onion medium, chopped
  • 2 carrots medium, chopped
  • 2 celery ribs, chopped
  • 3 cloves garlic minced
  • 1 lb brown or green lentils rinsed and picked over
  • 8 cups low-sodium chicken broth
  • 1 can (14.5 oz) diced tomatoes with their juices
  • 1 tsp dried oregano
  • 1 bay leaf
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 4 cups kale chopped, tough stems removed
  • 1 tbsp red wine vinegar

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Heat the olive oil in a 6-quart Dutch oven over medium-high heat.
  2. Add the sausage and cook, breaking it into small pieces, until browned and cooked to 160°F, about 6 to 8 minutes.
  3. Add the onion, carrots, and celery and cook, stirring occasionally, until the onion softens, about 5 minutes.
  4. Stir in the garlic and cook for 30 seconds.
  5. Stir in the lentils, broth, tomatoes and their juices, oregano, bay leaf, salt, and pepper.
  6. Bring the soup to a boil over high heat.
  7. Reduce the heat to maintain a gentle simmer, partially cover, and cook until the lentils are tender but still hold their shape, about 30 to 40 minutes.
  8. Stir in the kale and simmer uncovered until tender, about 5 minutes.
  9. Remove and discard the bay leaf.
  10. Stir in the red wine vinegar.

Notes

For the best texture, stop cooking once the lentils are tender but still hold their shape. Refrigerate leftovers for 3 to 4 days; freeze for up to 3 months. Turkey Italian sausage can be used as a lower-fat swap.