There's nothing like a big, steaming bowl of comfort food to make everything seem all right, and this dark but delightful black lentil stew with sausage and kale is no exception. Sausage and lentils is a marriage made in heaven, and so good together, that not even kale can ruin it. I'm kidding, and actually love kale, but if you're not the biggest fan in the world, maybe try it one more time in this.

Recipe Summary

15 mins
50 mins
1 hr 5 mins
6 bowls


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Melt butter in a pot over medium heat. Saute onion, carrot, and celery until starting to soften, about 5 minutes. Add sausage; mix to coat. Stir in bay leaf and lentils. Pour in broth; season with salt and pepper. Increase heat and bring soup to a simmer. Reduce heat to medium-low and simmer until lentils start to swell up, about 20 minutes.

  • In the meantime, pull kale leaves away from the stem. Roll leaves up and chop into ribbons. Place in a colander and wash.

  • Stir kale and tomato into the soup. Cook until kale and lentils are tender, 20 to 25 minutes. Taste and season as desired.

  • Ladle soup into serving bowls and garnish with sour cream and cayenne pepper.

Chef's Notes:

You can use any kind of sausage. If using fresh sausage, cook and slice before adding to the stew.

Spinach and/or other vegetables will also work here, as these types of recipes are a perfect catch-all for seasonal produce. As long as you cook the greens until they get nice and tender, you'll be surprised how sweet and mild they become.

Nutrition Facts

549 calories; protein 31.9g 64% DV; carbohydrates 51.3g 17% DV; fat 25g 39% DV; cholesterol 56.9mg 19% DV; sodium 2555.8mg 102% DV. Full Nutrition

Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 5 stars
We all loved this recipe! I didn’t change a thing and was surprised - it tasted as good as the recipe sounded. Read More
9 Ratings
  • 5 star values: 7
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
i left out the tomato but am considering it for next time. i also cut the lentils to half a cup and the broth to 4 cups to make it more like a soup. will make again Read More
Rating: 5 stars
Chef John, you knocked it out of the park with this one! My friends and neighbors literally beg me to make an extra pot for them. Do not skip beluga lentils, trust me on this. I can never find garlic sausage, so I use a spicy sausage and then add minced garlic before I add the sausage. I also like to add a good shake of red pepper flakes in with the sausage! I also use half a can of diced tomatoes if I’m out of fresh. Sometimes I’ll throw in a chopped potato if I need some extra carbs. MAKE THIS ASAP and share! :) Read More
Rating: 5 stars
We all loved this recipe! I didn’t change a thing and was surprised - it tasted as good as the recipe sounded. Read More
Rating: 5 stars
This recipe adds so much flavor and dresses up the kale that you will smell as if you are cooking a five star meal at a fancy restaurant when you are in the proximity of your own home. Read More
Rating: 5 stars
I made this as listed except I used brown lentils as that's what I had on hand. We ate it without the sour cream the first night and I didn't like it nearly as well as when we added a Tablespoon plus a little more cayenne pepper when serving. Also it just gets more delicious the next day anyway. I can see that this is a very versatile recipe. Read More
Rating: 4 stars
Delicious. I used brown lentils because that’s what I had. Makes great leftovers. See pic! Read More