A hearty lentil soup that’s easy on your budget

Chicken sausage adds lots of flavor to the soup, but can be left out for a vegan version.

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Step 1

Servings

Step 2

4 to 6

Step 3

Servings

Step 4

4 to 6

Step 5

Step 1

Step 6

In a large pot over medium-high heat, heat the olive oil until it shimmers. Add the sausage and cook, stirring occasionally, until it browns, about 4 minutes. Add the onions, carrots and a pinch of salt. Cook, stirring occasionally, until the onion turns translucent, about 4 minutes. Use a wooden spoon to scrape up any browned bits as the vegetables release their moisture. Stir in the tomato paste, garlic, bay leaf and dried oregano.

Step 7

Step 2

Step 8

Add the broth or water, lentils and another pinch of salt. Cover, increase the heat to high and bring to a boil. Partially uncover, and reduce the heat to maintain a lively simmer until the lentils are cooked and the flavors have melded, about 20 minutes. Taste to check that the lentils have fully cooked; if not, cook for 5 to 10 minutes more. Season with additional salt, if desired. Stir in the kale, allowing it to wilt, about 2 minutes. Season with a few grinds of freshly ground black pepper. Remove from the heat, ladle into bowls, sprinkle with the parsley, if using, and serve hot.