Sausage and Lentil Soup
User Reviews
5.0
102 reviews
Excellent
Sausage and Lentil Soup
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Sausage and lentil soup combines mild Italian sausage, lentils, zucchini, and veggies in this nourishing and hearty soup that's finished with fresh herbs and incredibly easy to make.
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Ingredients
- 1/4 cup extra virgin olive oil divided
- 1 pound mild Italian sausage
- 1 large onion diced
- 2 ribs celery diced
- 2 medium carrots diced
- 1 medium zucchini diced
- 6 cloves garlic minced
- 1 cup dry white wine
- 1 ounce can plum tomatoes hand crushed
- 6 cups low-sodium chicken stock or chicken broth
- 2 cups water
- 1 1/2 cups brown or green lentils see notes below
- 1 rind parmigiano reggiano optional, see notes below
- 1/2 cup flat leaf Italian parsley minced
- 1/4 packed cup basil leaves chopped
- salt and pepper to taste
Instructions
- Heat a large heavy pot to medium heat with 2 tablespoons of extra virgin olive oil and add the sausage. Cook the sausage until browned while breaking it up into small pieces. Once brown remove the sausage with a slotted spoon to a plate and set aside.
- Add the remaining olive oil to the pot and add in the onion, celery, and carrot. Cook until soft while stirring every so often (about 7 minutes).
- Next, add in the diced zucchini and cook for another 5 minutes or so. Add the garlic and cook until fragrant (about 2 minutes).
- Add the wine to the pot and turn the heat to high. With a wooden spoon scrape the bottom of the pot to dislodge the stuck browned bits. Once the wine reduces by half (about 2-3 minutes) add in the cooked sausage, chicken stock, water, plum tomatoes, lentils, and the Parmigiano rind. Bring to a boil.
- Once boiling, lower the heat and cook over a simmer until the lentils are soft (about 45-50 minutes). If the soup is too thick, add a bit of water to loosen it up.
- After the lentils are cooked through and tender, turn off the heat and taste test, adjusting salt and pepper as required. Add in the parsley and basil and stir.
- Serve in bowls with a drizzle of extra virgin olive oil and with grated cheese on the side. Also, serve with crusty bread. Enjoy!
Notes
- Makes 8 moderate or 6 large servings.
- Brown and green lentils can both be used. Brown cook a bit quicker and have a milder taste than green lentils which tend to be a bit peppery.
- We always recommend saving Parmigiano Rinds! They are excellent for soups like this, but if you don't have one just serve with grated cheese.
- A drizzle of extra virgin olive oil and/or a splash of red wine vinegar is an excellent addition to each bowl.
- Leftovers can be saved for up to 3 days and can be reheated in the microwave. Lentil soup can be frozen for up to 3 months.
Nutrition Information
Show Details
Calories
399kcal
(20%)
Carbohydrates
23.2g
(8%)
Protein
20.1g
(40%)
Fat
22.8g
(35%)
Saturated Fat
6.2g
(31%)
Cholesterol
48mg
(16%)
Sodium
510mg
(21%)
Potassium
709mg
(20%)
Fiber
9.2g
(37%)
Sugar
5g
(10%)
Calcium
48mg
(5%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 399 kcal
% Daily Value*
| Calories | 399kcal | 20% |
| Carbohydrates | 23.2g | 8% |
| Protein | 20.1g | 40% |
| Fat | 22.8g | 35% |
| Saturated Fat | 6.2g | 31% |
| Cholesterol | 48mg | 16% |
| Sodium | 510mg | 21% |
| Potassium | 709mg | 15% |
| Fiber | 9.2g | 37% |
| Sugar | 5g | 10% |
| Calcium | 48mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
102 reviews
Excellent
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