Lentil Sausage Soup
User Reviews
5
-
Prep Time
10 mins
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Cook Time
1 hr
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Servings
6
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Calories
527 kcal
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Course
Main Course, Dinner
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Cuisine
Greek
Lentil Sausage Soup
Description
Lentil Sausage Soup starts by sautéing onion and garlic in olive oil until golden, then browning sausage to develop savory depth. A mixture of herbs and spices including oregano, thyme, sage, cumin, nutmeg, and chili flakes is cooked briefly to release their aromas. Carrot and celery provide a vegetable base before the addition of brown lentils, grated tomato, chicken stock, and water. The soup simmers covered to tenderize lentils while melding flavors over 30 minutes.
Green beans and zucchini are added later and simmered until just tender, preserving their color and slight firmness. Seasoned with salt to taste, the soup is completed with diced and shaved Parmesan stirred in at serving time for a creamy, salty finish.
This soup is thick and flavorful, suitable as a filling lunch or lighter dinner. It pairs well with rustic bread for dipping.
Ingredients
- 4 tablespoons extra virgin olive oil
- 4 garlic finely chopped, cloves
- 1 onion finely chopped
- 1 lb sausages
- 1¼ cup brown lentils
- 1 carrot large
- 2 celery stalks
- 4 oz green beans
- 2 cups tomato grated
- 4 cups chicken stock
- 3 cups water
- 1 bay leaf
- 2 teaspoon oregano dried
- 1 teaspoon thyme dried
- 1 teaspoon sage dried
- 1 teaspoon cumin ground
- 1 teaspoon ground nutmeg
- 1 teaspoon chili flakes
- 5 oz Parmesan Cheese
Instructions
- Heat four tablespoons of oil in a large stock pot over medium-high heat. Cook the onion and garlic for 3 minutes until fragrant and golden.
- Turn the heat up to high, add the chopped sausage and cook until fragrant and brown. Next, add the spices and herbs and cook them for two minutes.
- Add carrot, and celery, and keep cooking for a couple of more minutes.
- Add in the water, stock, tomato, and lentils. Stir and bring the soup to a simmer, place the lid on and reduce heat to medium-low. Simmer for 30 minutes.
- Add the zucchini & green beans. Simmer 30 minutes longer or until the lentils are fully cooked but still hold well their shape.
- Adjust sea salt to taste. Dice 4oz of parmesan. Serve soup in bowls with a tablespoon of diced parmesan stirred in the soup and shavings on top.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 527 kcal
% Daily Value*
| Calories | 527kcal | 26% |
| Carbohydrates | 42g | 14% |
| Protein | 28g | 56% |
| Fat | 28g | 43% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 59mg | 20% |
| Sodium | 849mg | 35% |
| Potassium | 1143mg | 24% |
| Fiber | 16g | 64% |
| Sugar | 9g | 18% |
| Vitamin A | 3906IU | 78% |
| Vitamin C | 16mg | 18% |
| Calcium | 104mg | 10% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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