Servings
Font
Back
Rustic Lentil Soup
5 from 21 votes

Rustic Lentil Soup

This Rustic Lentil Soup features a hearty combination of lentils, pancetta, Italian sausage, and vegetables simmered in chicken stock with herbs and tomato sauce. The soup balances savory, slightly spicy flavors with tender lentils and soft vegetables, creating a comforting texture. It makes a filling and warming meal suitable for cooler days or anytime a nourishing soup is desired.

Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings: 10 people
Calories: 300 kcal
Course: Soup
Cuisine: Italian

Ingredients

  • 1 tablespoon olive oil
  • 2 oz pancetta cubed
  • 2 cloves garlic minced
  • 1 cup yellow onion chopped
  • 1 cup carrot peeled and sliced, about 2 medium carrots
  • 1 cup celery chopped, about 2 stalks
  • ½ teaspoon thyme fresh
  • ½ teaspoon oregano chopped, fresh
  • ¼ teaspoon red pepper flakes
  • ¼ teaspoon black pepper fresh ground
  • 1 teaspoon salt
  • 1 cup tomato sauce
  • 6 cups chicken stock plus more, if needed
  • 2 bay leaf fresh
  • 1½ cups lentils rinsed and drained
  • 1 potato peeled and diced
  • 2 Italian sausage sweet or hot

Instructions

    Cup of Yum
  1. In a large pot, heat the olive oil over medium heat. Add the pancetta and cook until crisp, about 6 to 8 minutes.
  2. Add the carrots, celery, and onions and cook, stirring occasionally, until soft and translucent, about 7 to 10 minutes.
  3. Add in the garlic and cook for another 30 seconds.
  4. Add the thyme, oregano, red pepper flakes, pepper, and salt and cook, stirring frequently, for another minute.
  5. Add in the tomato sauce and then the chicken stock. Turn the heat to high and bring the liquid to a boil.
  6. Reduce heat and bring to a steady simmer. Stir in the lentils and bay leaves, partially cover the pot, and let simmer for 40 minutes, stirring occasionally to prevent burning on the bottom. Adjusting the heat, as necessary.
  7. Stir the soup, and if too thick, add more stock. Add the potatoes and cook for another 15 minutes, or until they are tender.
  8. Meanwhile, remove the casings from the sausage links and form small meatballs. Cook them in a medium saucepan over medium heat with a splash of olive oil until cooked and nicely browned
  9. Add the cooked sausage to the soup.
  10. Taste the soup and add salt, if necessary. Remove the bay leaves.
  11. Serve with toasted, crusty Italian bread.

Notes

  • Green lentils are preferred, but red or brown lentils work fine if that's what's available.
  • If using dried herbs instead of fresh, halve the quantities to avoid overpowering the soup.
  • Keep extra chicken stock handy to thin the soup if it becomes too thick during cooking.
  • To make the soup vegetarian, omit pancetta and sausage and substitute vegetable broth for chicken stock.
  • The soup will keep refrigerated up to one week and freezes well for as long as two months.

Nutrition Information

Calories 300kcal (15%) Carbohydrates 30g (10%) Protein 16g (32%) Fat 7g (11%) Saturated Fat 2g (10%) Cholesterol 25mg (8%) Sodium 791mg (33%) Potassium 754mg (16%) Fiber 10g (40%) Sugar 5g (10%) Vitamin A 2316IU (46%) Vitamin C 9mg (10%) Calcium 47mg (5%) Iron 4mg (22%)

Nutrition Facts

Serving: 10 people

Amount Per Serving

Calories 300

% Daily Value*

Calories 300kcal 15%
Carbohydrates 30g 10%
Protein 16g 32%
Fat 7g 11%
Saturated Fat 2g 10%
Cholesterol 25mg 8%
Sodium 791mg 33%
Potassium 754mg 16%
Fiber 10g 40%
Sugar 5g 10%
Vitamin A 2316IU 46%
Vitamin C 9mg 10%
Calcium 47mg 5%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.