Lentil & Sausage Soup Recipe

Name: Lentil & Sausage Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 ounces mild Italian sausage, casings removed; 16 ounces French green lentils; 1/4 cup olive oil; 2 large yellow onions, diced (4 cups / 18 ounces); 3 leeks, chopped, white & light green parts only (4 cups / 13 ounces); 2 garlic cloves, minced (1 tablespoon); 1 tablespoon kosher salt; 1 teaspoon freshly ground black pepper; 1 tablespoon fresh thyme leaves, minced; 1/2 teaspoon ground cumin; 8 stalks celery, sliced (3 cups / 11 ounces); 6 carrots, sliced (4 cups / 18 ounces); 3 quarts homemade chicken stock or organic broth; 1/2 cup tomato paste; 2 tablespoons dry red wine or red wine vinegar; freshly grated Parmesan cheese, for serving

Servings: persons

16 ounces mild Italian sausage, casings removed
16 ounces French green lentils
1/4 cup olive oil
2 large yellow onions, diced (4 cups / 18 ounces)
3 leeks, chopped, white & light green parts only (4 cups / 13 ounces)
2 garlic cloves, minced (1 tablespoon)
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon fresh thyme leaves, minced
1/2 teaspoon ground cumin
8 stalks celery, sliced (3 cups / 11 ounces)
6 carrots, sliced (4 cups / 18 ounces)
3 quarts homemade chicken stock or organic broth
1/2 cup tomato paste
2 tablespoons dry red wine or red wine vinegar
freshly grated Parmesan cheese, for serving

1
Remove sausage from casings. Break up sausage into small bits and brown until cooked through. Set aside.
2
In a large heatproof bowl, generously cover the lentils with boiling water. Allow to sit for 15 minutes. Drain and set aside with sausage.
3
Heat the olive oil in a large stockpot or dutch oven of at least 7-quart capacity over medium heat. Saute the onions, leeks, garlic, salt, pepper, thyme, and cumin for 20 minutes, or until the vegetables are translucent and tender.
4
Add the celery and carrots. Saute for another 10 minutes.
5
Add the chicken stock, browned sausage, tomato paste, and drained lentils, cover, and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, or until the lentils are cooked through and tender.
6
Add the red wine or vinegar. Check the seasonings. Serve sprinkled with grated Parmesan.

589

kcal

Calories

Fat

Carbs

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.

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

You need 16 ingredients. The key ingredients include: 16 ounces mild Italian sausage, casings removed, 16 ounces French green lentils, 1/4 cup olive oil, 2 large yellow onions, diced (4 cups / 18 ounces), and more.

Yes, Lentil & Sausage Soup 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 & Sausage Soup

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