Sausage and Lentil Soup
User Reviews
4.5
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Prep Time
25 mins
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Cook Time
1 hr 30 mins
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Total Time
1 hr 55 mins
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Servings
8
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Course
Soup
Sausage and Lentil Soup
Description
This soup features Italian sausage browned and cooked with diced onions, celery, carrots, zucchini, garlic, and a blend of dried herbs including basil, oregano, and thyme. Green lentils are soaked briefly and then added with canned diced tomatoes and chicken broth. The soup simmers uncovered for 1 ½ hours to soften the lentils and develop flavor and thickness.
The final texture is somewhat thick, with tender lentils absorbing the seasoning and broth. The combination of savory sausage and aromatic herbs complements the vegetables well. Adding grated Parmesan cheese and fresh parsley enhances the savory and fresh notes at serving.
This soup is practical for a filling lunch or dinner, providing protein and vegetables in a hearty liquid format. It can be adjusted by adding water during cooking to reach desired thickness, with a preference here for a thicker stew-like consistency.
The notes cite the recipe’s origin from food.com but no additional storage or serving tips were provided.
Ingredients
- 1 pound green lentils
- 3 tablespoons olive oil
- 1 lb Italian sausage You can also use ground Italian turkey sausage, ground
- 1 cup onion about 1 large, diced
- 1 ½ cups celery about 4 stalks, diced
- 1 ½ cups carrot about 3-2 large, diced
- 1 ½ cup zucchini about 1 small, diced
- 1 tablespoon garlic 2 large cloves, minced
- 2 teaspoons kosher salt
- 1 teaspoon black pepper freshly ground
- ½ teaspoon red pepper flakes
- 1 teaspoon basil dried
- 1 teaspoon oregano dried
- 1 teaspoon thyme dried
- 6 cups chicken broth
- 2 cans diced tomatoes 14.5 ounces each, undrained
- Parmesan Cheese grated
- parsley fresh
Instructions
- In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.
- In a large stockpot over medium heat, heat the olive oil and add in the Italian sausage. Brown the sausage until it is cooked through.
- Add in the onions, celery, carrots, zucchini, garlic, herbs and spices, cook for about 15 minutes, stirring often.
- Add the chicken stock, canned tomatoes, and drained lentils, cover, and bring to a boil.
- Reduce the heat to low and simmer uncovered for 1 ½ hours, or until the lentils are cooked through and tender, stirring occasionally. Add water as needed to adjust the consistency of the soup. We tend to prefer ours a little on the thick side, so I add in about 3 cups half way through the cook time.
- Check the seasonings – add more salt and pepper to taste. Serve sprinkled with grated Parmesan and fresh parsley.
Notes
- Soaking lentils in boiling water for 15 minutes before cooking helps reduce cooking time.
- Adjust the soup's thickness by adding water during simmering to your preferred consistency.
- Serve topped with fresh parsley and grated Parmesan cheese for best flavor.
User Reviews
Overall Rating
4.5
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