Rustic Lentil Soup
User Reviews
4.9
42 reviews
Excellent
Rustic Lentil Soup
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Rustic lentil soup is full of nourishment, comfort, and flavor. A simmering pot of green lentils, tomatoes, carrots, celery, potatoes, and spices. Add sausage, bacon, and pancetta, if you're so inclined.
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Ingredients
- 2 tablespoons olive oil
- 1 tablespoon (1/2 oz) unsalted butter 1/2 oz
- 2 ounces diced pancetta
- 2 strips bacon diced
- 1 garlic clove peeled and finely chopped
- 2 carrots chopped
- 2 celery stalks chopped
- 1 onion peeled and coarsely chopped
- 2 small plum tomatoes peeled, cored, and finely chopped
- 5 to 6 cups homemade chicken stock or canned chicken broth
- 2 bay leaves
- 1 teaspoon salt
- 1/2 teaspoon thyme leaves
- 1/2 teaspoon oregano leaves
- 1/4 teaspoon hot red pepper flakes
- 1/8 teaspoon freshly ground black pepper
- 1 1/2 cups green lentils* rinsed and drained
- 1 russet potato peeled and diced
- 1 to 2 Italian sweet or hot sausage links (5 oz | 143 g)
Instructions
- In a large stock pot, heat the olive oil and butter over medium heat until the butter starts to foam. Add the pancetta and bacon and cook until the bacon is crisp, about 7 minutes. Add the garlic and cook until the garlic has softened, about 2 minutes. Add the carrots, celery, and onions and cook until the vegetables are tender and lightly browned, 10 to 12 minutes.
- Meanwhile, strain the chopped tomatoes through a fine-mesh sieve, pressing on the pulp to extract as much liquid as possible.
- Add 5 cups chicken stock to the pot and then stir in the strained tomato pulp, bay leaves, salt, thyme, oregano, red pepper flakes, and black pepper. Add the lentils, increase the heat to medium-high, and bring the soup to a boil. Partially cover the pot and reduce the heat to a simmer. Cook the soup for about 45 minutes.
- Add the potatoes and cook the soup for about 15 minutes more, stirring occasionally, or until the lentils and potatoes are tender. Add more chicken stock if the soup becomes too thick.
- Meanwhile, remove the casings from the sausage. In a small nonstick saute pan over high heat, cook the sausage, breaking it up with a wooden spoon, for 4 to 5 minutes or until it is nicely browned.
- Add the sausage and any fat remaining in the pan to the soup. Simmer for about 5 minutes. Taste the soup and add salt if necessary. Remove the bay leaves and serve.
Notes
- Green and Puy lentils are usually favored because of their texture and flavor, holding their shape well in both warm and cold dishes. If you can’t get green lentils, brown lentils do an excellent job of subbing in. Brown lentils hold their shape like the green variety and have a similar earthy taste. Be aware that they can cook a little more quickly, so start checking them earlier than you would with the green variety.
- Omit the pancetta, bacon, and sausage and substitute vegetable stock for the chicken stock.
- Instead of crumbling and cooking the sausage, simply slice and pan sear before adding to the soup.
Nutrition Information
Show Details
Serving
1portion
Calories
727kcal
(36%)
Carbohydrates
72g
(24%)
Protein
35g
(70%)
Fat
33g
(51%)
Saturated Fat
10g
(50%)
Trans Fat
1g
Cholesterol
54mg
(18%)
Sodium
1417mg
(59%)
Fiber
25g
(100%)
Sugar
10g
(20%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 727 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 727kcal | 36% |
| Carbohydrates | 72g | 24% |
| Protein | 35g | 70% |
| Fat | 33g | 51% |
| Saturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 54mg | 18% |
| Sodium | 1417mg | 59% |
| Fiber | 25g | 100% |
| Sugar | 10g | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
42 reviews
Excellent
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