It’s cold outside, and we can’t get warm. If you were to be a fly on the wall in the SB offices, we have our heat set at 72, and we have blankets and space heaters. It makes no sense, we know that, but when the mercury dips below freezing and gets into the teens, we just can’t get warm! One solution is soup — specifically, this lentil soup recipe. After a hearty bowl of warm soup, blankets are shed, space heaters are turned down, and everyone is generally happier.
Here is a recipe I made for our office and a local PR firm, as we hosted lunch this past week. Whether you are inviting over your book group or extended family, planning a non-chili soup for the Super Bowl, or simply wanting a “basically-dump-it-and-leave-it” soup, this one is tasty enough for guests but easy enough for a weeknight meal.
From our constantly cold SB family to yours!
And, as Kroger does help us with our recipes, and their house brands are accessibly priced, most ingredients today are found at Kroger under a variety of their house brands, which include Private Selection, Kroger and Simple Truth.
One last note, if you are vegetarian, leave out the meat and make this with vegetable broth. You’ll likely need a heavier dose of spices as well. If you are staying away from ham, just make this with chicken sausage or add some chicken as well. This lentil soup recipe is so forgiving that it adapts well to your dietary needs, as well as whatever you happen to be in the mood for on any given day.
Lentil & Sausage, Kale Soup
- 2 Tbsp olive oil
- 1 pound Aidells Italian-Style chicken sausage
- 1 pound Simple Truth uncured cubed ham
- 1 large onion sliced and diced
- 1 cup diced carrots
- 1 cup diced celery
- 12 cups chicken stock
- 12 oz package of frozen Kroger baby lima beans
- 1 pound dried Kroger green lentils
- 28 oz can crushed tomatoes i prefer the Cento brand
- 10 oz of baby kale two Simple Truth Organic clamshell containers or sub as much kale as you like
- Large pinch of dried oregano
- Large pinch of dried thyme
- Large pinch of black pepper
- Large pinch of dried parsley or use fresh
- If needed salt at the very end
- Fresh Parmesan cheese to garnish
- In a large stockpot, add olive oil and heat over medium heat. Cook the sausage, ham, onions, celery, and carrots until the vegetables are soft.
- Add the rest of the ingredients and cook for approx 45-60 minutes.
- That's it! If you taste it and it needs salt, add it. This will typically be true if your stock and tomatoes are low- or no-sodium. Otherwise, salt may not be needed.
- Serve and sprinkle some Parmesan cheese on top.
Want another vegetable-heavy soup that has a bit of meat? This minestrone soup is an oldie but goodie from the early days of StyleBlueprint.