Sausage Lentil Soup Recipe
Want the ultimate comforting soup for a chilly day? This hearty Sausage Lentil Soup is perfect for when all you want to do is wrap yourself up in some comfies and just enjoy a good, hearty bowl of flavorful goodness!
Servings: 6
Ingredients
- 1 cup brown lentils
- 2 tablespoons olive oil
- 1 pound spicy Italian sausage links casings removed, cut into 1-inch pieces
- 1 large onion chopped
- 2 large carrots chopped
- 3 stalks celery chopped
- 6 cloves garlic chopped
- 6-8 cups beef broth as needed
- 1 can (28-ounce) petite diced tomatoes or 2 (14.5-ounce) cans, undrained
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- 1 large bunch curly kale stems removed and coarsely chopped
- Salt and freshly ground black pepper to taste
- Crushed red pepper flakes to taste
- Chopped fresh parsley
Instructions
- Inspect the lentils for any debris. Bring a small saucepan of water to a boil. Add the lentils and simmer 20 to 25 minutes or until cooked but not falling apart. Drain and set aside.
- Meanwhile, heat olive oil over medium-high heat in a Dutch oven or large pot.
- Add the sausage and brown well until almost cooked through (will continue to cook in the soup.) Transfer to a paper towel-lined plate.
- Return pot to medium heat.
- Add the onion and cook 4 to 5 minutes or until beginning to soften.
- Add the carrot and celery and continue to cook another 5 minutes or until beginning to soften.
- Add the garlic, stir briefly or until fragrant.
- Add the beef broth, tomatoes, dried herbs and sausage.
- Simmer uncovered 15 minutes. Add the lentils and kale and continue to cook until the vegetables are tender.
- Season to taste with salt, black pepper and crushed red pepper.
- Turn off the heat and let stand 10-15 minutes.
Notes
SUBSTITUTIONS:
- Substitute turkey sausage or chicken sausage for pork sausage. If you do that, substitute the beef broth with chicken stock or chicken broth.
- You can also use ground meats such as chicken, turkey or beef but the flavor will be milder.
- Substitute spinach or Swiss chard for the kale if desired.
- Cook the lentils separately because all the starch they give off can make a soup murky. Soups with any type of starch tend to thicken upon standing, and cooking them separately will help prevent that.
- This Sausage Lentil Soup is great to make ahead as the flavor only improves. Cool thoroughly and refrigerate.
- Reheat on the stovetop or microwave.
- Place in airtight containers in the number of servings desired. Freeze for 2-3 months.
- Thaw in the refrigerator or microwave. Reheat in the microwave or on the stovetop.
Nutrition
Serving: 6 | Calories: 475kcal | Carbohydrates: 29g | Protein: 24g | Fat: 30g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Cholesterol: 57mg | Sodium: 1491mg | Potassium: 939mg | Fiber: 12g | Sugar: 3g | Vitamin A: 6296IU | Vitamin C: 34mg | Calcium: 134mg | Iron: 5mg