Spiced Merguez, Lentil & Kale Soup: Hearty North African Stew

This hearty, comforting lentil and kale soup comes together with almost no effort and uses pantry staples you likely already have. High in fiber and protein, it keeps you full and satisfied.

When snow’s in the forecast, skip the run to the store—this lentil soup is all you need. It’s rich, flavorful, and surprisingly easy. The recipe calls for merguez, a spiced North African sausage, but Italian sausage works well as a substitute if merguez is unavailable.

Merguez is typically made from lamb or beef and seasoned with warm spices like cumin and harissa. Its bold flavor shines in grilled dishes, omelets, and soups. If you find merguez, it’s worth buying extra to freeze. You can also make your own sausage and remove the casing if you’ll only use it for soup.

The soup draws on the sausage’s spice profile with garlic, cumin, and coriander to deepen the broth. Adding chopped kale at the end cuts the richness and adds fresh color and texture. A final drizzle of red wine vinegar brightens the whole pot.

Lentil and Kale Soup with Merguez

Prep Time:
5 minutes

Cook Time:
40 minutes

Total Time:
45 minutes

Servings:
8

Calories:
349 kcal

Author:
Lauren Keating

Ingredients

• 2 tablespoons olive oil
• 8 ounces merguez or Italian sausage, crumbled
• 1 onion, finely chopped
• 3 celery ribs, finely chopped
• 2 carrots, finely chopped
• 2 garlic cloves, minced
• 1 tablespoon roasted ground cumin
• 1 tablespoon roasted ground coriander
• 1 cup lentils
• 28 ounces chopped tomatoes in puree
• 8 cups water
• 4 cups chopped kale
• 2 tablespoons red wine vinegar

Instructions

1. Heat the olive oil in a heavy soup pot over medium heat. Add the crumbled sausage and cook until browned, about 5 minutes. Add the onion, celery, carrots, and garlic; cook until the onions are soft but not browned, about 3 minutes. Stir in the cumin and coriander and cook 1 minute to bloom the spices.
2. Add the lentils, tomatoes, and water. Bring to a simmer and cook 30–40 minutes, or until the lentils are tender. Season with salt to taste. Stir in the chopped kale and cook until wilted. Remove the pot from the heat and stir in the red wine vinegar to brighten the flavors. Serve hot.

Nutrition Facts

Lentil and Kale Soup with Merguez

Amount Per Serving

Calories 349
Calories from Fat 16

% Daily Value*

Fat 1.8g3%

Fiber 15.7g65%

Protein 16.6g33%

* Percent Daily Values are based on a 2000 calorie diet.

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More lentil recipes perfect for winter

Roasted Eggplant and Lentil Soup

Slow Cooker Lentil and Pumpkin Chili

Carrot and Red Lentil Soup