Lentil Soup with Sausage
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
6 servings
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Calories
560 kcal
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Course
Soup
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Cuisine
Mediterranean, Italian
Lentil Soup with Sausage
Description
This soup starts by browning sliced sausage to build a rich base before sautéing aromatic vegetables including onion, carrot, and celery. Lentils and cubed potatoes are added to the pot with chicken broth and water, then simmered until tender. Peeled, diced tomatoes, minced garlic, and oregano are stirred in partway through cooking to deepen flavor.
The sausage is returned to the pot near the end, infusing the broth and lentils with a savory, spiced character. This creates a filling and textured soup featuring soft lentils, tender potato chunks, and robust sausage slices. Fresh parsley can be sprinkled on top before serving to add a bright note.
This lentil soup is versatile, and additional vegetables like bell peppers, mushrooms, spinach, or kale can be added as preferred. Red lentils may be used for a softer texture but require shorter cooking time. It can be made vegan by omitting the sausage or substituting a plant-based alternative.
Leftovers store well once cooled and refrigerated. Optional garnishes include red pepper flakes or grated Parmesan for added flavor.
Ingredients
- 16 oz Italian sausage or Cajun, sliced
- 2 Tablespoons extra virgin olive oil
- 1 onion chopped, medium
- 1 carrot chopped, large
- 1 celery stalk
- 8 cups chicken broth or vegetable broth
- 1 cup water
- 8 oz lentils
- 2 potato peeled and cut in 1" cubes, medium
- 1 tomato peeled and finely diced
- 3 cloves garlic minced
- ½ Tablespoon salt to taste
- black pepper to taste, freshly ground
- 1 teaspoon oregano dried
- parsley chopped (optional, fresh
Instructions
- Brown sausage over medium heat in a Dutch oven or a large pot until cooked through. Using a slotted spoon, remove sausage from pot and set aside.
- Heat extra virgin olive oil over medium high heat in the pot. Add onions, carrots, and celery to pot and saute until onions become translucent (about 4 - 5 minutes).
- Add chicken broth, water, lentils, and potatoes to the pot, and bring to a boil. Once boiling, reduce heat to medium-low, cover, and cook for about 20 minutes, or until the lentils are tender. Add peeled and diced tomato, minced garlic, and dried oregano. Season with salt and freshly ground black pepper. Cook for another 15 minutes, or until the lentils are done.
- Stir in the browned sausage to the lentil soup.
- Just before serving, sprinkle some freshly chopped parsley.
Notes
- Add bell peppers, mushrooms, or leafy greens like spinach or kale for more vegetables and flavor.
- Red lentils can be used but cook faster and yield a softer, mushier texture.
- Cool completely before storing leftovers in the fridge; they keep well refrigerated.
- Make vegan by leaving out sausage or substituting plant-based sausage.
- Optional garnishes include red pepper flakes or grated Parmesan cheese.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 560 kcal
% Daily Value*
| Serving | 635g | |
| Calories | 560kcal | 28% |
| Carbohydrates | 44g | 15% |
| Protein | 29g | 58% |
| Fat | 31g | 48% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 15g | 75% |
| Cholesterol | 57mg | 19% |
| Sodium | 1247mg | 52% |
| Potassium | 1248mg | 27% |
| Fiber | 14g | 56% |
| Sugar | 4g | 8% |
| Vitamin A | 1952IU | 39% |
| Vitamin C | 23mg | 26% |
| Calcium | 77mg | 8% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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