Sausage, Mushroom, Lentil Soup Recipe

Name: Sausage, Mushroom, Lentil Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 lb andouille sausage, sliced (or more italian sausage); 1 lb hot Italian sausage, sliced (or sweet Italian); 1 medium red onion, chopped; 1 medium yellow onion, chopped; 6 garlic cloves, chopped; 3 sprigs fresh thyme; 3 sprigs fresh oregano; 1 cup celery, chopped; 1/4 cup carrot, chopped; 8 ounces white mushrooms, sliced; 1 (15 ounce) can diced tomatoes; 2 quarts chicken stock (I like a smoked stock) or 2 quarts turkey broth (I like a smoked stock); 1 quart water; 1 lb lentils, rinsed and picked over; salt and pepper

Servings: persons

2 tablespoons olive oil
1 lb andouille sausage, sliced (or more italian sausage)
1 lb hot Italian sausage, sliced (or sweet Italian)
1 medium red onion, chopped
1 medium yellow onion, chopped
6 garlic cloves, chopped
3 sprigs fresh thyme
3 sprigs fresh oregano
1 cup celery, chopped
1/4 cup carrot, chopped
8 ounces white mushrooms, sliced
1 (15 ounce) can diced tomatoes
2 quarts chicken stock (I like a smoked stock) or 2 quarts turkey broth (I like a smoked stock)
1 quart water
1 lb lentils, rinsed and picked over
salt and pepper

1
Put your sausage in the freezer until firm enough to cut, usually about 45 minutes, slice into 1/4 slices In a large dutch oven, heat olive oil and brown both sides of sausage slices.
2
Depending on your pan you may need to do it in several batches.
3
Remove sausage from pot and place in a paper towel lined bowl to drain.
4
place chopped onion in hot sausage fat, salt and stir occasionally until tender and fragrant, add garlic and stir for another 2 minutes.
5
Add remaining chopped vegetables and herbs and more salt.
6
Continue to stir until veggies are coated in fat and have started to give off their liquid.
7
There should be enough moisture in the veggies to cause the pan to deglaze.
8
Add tomato and stir for a couple minutes.
9
Add browned sausage, stock and water, bring to a rolling boil and reduce heat to maintain.
10
Cook for 15 minutes, or until celery and carrots are tender.
11
Add lentils and cook until al dente, 15-20 minutes longer.
12
Don't over cook the lentils, they will finish cooking the last few in the bowl.
13
Serve with a grating of fresh Parmesan and crusty bread.

566

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: 2 tablespoons olive oil, 1 lb andouille sausage, sliced (or more italian sausage), 1 lb hot Italian sausage, sliced (or sweet Italian), 1 medium red onion, chopped, and more.

Yes, Sausage, Mushroom, Lentil 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.

Sausage, Mushroom, Lentil Soup

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