Sausage and Lentil Soup
Sausage and Lentil Soup is thick and hearty, loaded with Italian sausage, lentils, and vegetables in a tomato-based broth. This is the comforting recipe you need this winter!
Servings 8
Ingredients
- 1 pound green lentils
- 3 tablespoons olive oil
- 1 lb ground Italian sausage You can also use ground Italian turkey sausage
- 1 cup diced onion about 1 large
- 1 ½ cups diced celery about 4 stalks
- 1 ½ cups diced carrots about 3-2 large
- 1 ½ cup diced zucchini about 1 small
- 1 tablespoon minced garlic 2 large cloves
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- ½ teaspoon red pepper flakes
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 6 cups chicken broth
- 2 cans diced tomatoes 14.5 ounces each, undrained
- grated Parmesan
- fresh parsley
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
Adapted from food.com