Lentil And Sausage Soup For A Cold Winter'S Night Recipe

Name: Lentil And Sausage Soup For A Cold Winter'S Night
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups French green lentils; 2 dried bay leaves; 3 tablespoons olive oil (or bacon fat); 1 pound Italian pork sausage; 1 large yellow or white onion, chopped; 4 garlic cloves, smashed and chopped; 1 pinch Salt (more to taste); 3 celery stalks (and their leaves if possible), chopped; 1 tablespoon dried marjoram (or fresh marjoram, chopped); 1/2 cup sturdy red wine; 4 large carrots, cut into 1/4-inch dice; 4 cups chicken or beef stock (preferably homemade); 3 tablespoons ketchup; 2 cups chopped spinach (frozen is fine; just use 1 1/2 cups instead); 1/4 cup chopped parsley; 1 pinch Freshly ground black pepper (more to taste); 1 dash Red wine vinegar (more to taste)

Servings: persons

1 1/2 cups French green lentils
2 dried bay leaves
3 tablespoons olive oil (or bacon fat)
1 pound Italian pork sausage
1 large yellow or white onion, chopped
4 garlic cloves, smashed and chopped
1 pinch Salt (more to taste)
3 celery stalks (and their leaves if possible), chopped
1 tablespoon dried marjoram (or fresh marjoram, chopped)
1/2 cup sturdy red wine
4 large carrots, cut into 1/4-inch dice
4 cups chicken or beef stock (preferably homemade)
3 tablespoons ketchup
2 cups chopped spinach (frozen is fine; just use 1 1/2 cups instead)
1/4 cup chopped parsley
1 pinch Freshly ground black pepper (more to taste)
1 dash Red wine vinegar (more to taste)

1
Rinse the lentils; put them in a large saucepan with about 3 cups of water and bay leaves. Bring to a boil, then reduce to a simmer and cook for 15 minutes.
2
Meanwhile, heat 2 tablespoons of the oil in a large, heavy-bottomed soup pot; add the sausage and brown, stirring frequently. Remove the sausage to a cutting board and cut into 1/4-inch-thick slices. Reserve.
3
Add the remaining oil, the onions and garlic, with a good pinch of salt; cook over medium heat, stirring occasionally, until the onions are soft.
4
Add the celery and marjoram, stirring over medium heat all the while. Add the wine and let it cook until reduced by half. Stir in the lentils with their cooking water, along with the stock, sliced sausage and the carrots; bring to a boil, reduce the heat and simmer until the lentils are tender and the broth is concentrated, 30 to 45 minutes.
5
Ten minutes before serving, stir in the ketchup, spinach and parsley; simmer for another five minutes. Check for salt and correct. Add freshly ground pepper. Serve with red wine vinegar for guests to add, to taste.
6
A bowl of this soup, with slices of hearty whole-grain bread, toasted, makes a fine one-pot supper.

1098

kcal

Calories

Fat

Carbs

121

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 1/2 cups French green lentils, 2 dried bay leaves, 3 tablespoons olive oil (or bacon fat), 1 pound Italian pork sausage, and more.

Yes, Lentil And Sausage Soup For A Cold Winter'S Night falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lentil And Sausage Soup For A Cold Winter'S Night

How did you like this recipe?

Frequently Asked Questions