Sausage And Lentil Soup
This hearty sausage and lentil soup combines Italian sausage, nutrient-packed lentils, and fresh vegetables in a flavorful tomato-infused broth. Ready in just one hour, it's the perfect comfort food for chilly days, meal prep, or when you need a satisfying dinner that's both nutritious and delicious.
Ingredients
- 1 pound Italian sausage sweet or spicy, casings removed
- 2 tablespoons olive oil
- 1 large onion diced
- 2 carrots diced
- 2 celery stalks diced
- 4 garlic cloves minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes optional, adjust to your spice preference
- 2 tablespoons tomato paste
- 1 cup dry brown lentils rinsed and picked over
- 1 can 14.5 oz diced tomatoes
- 6 cups chicken broth
- 2 bay leaves
- 1 teaspoon salt adjust based on your broth's saltiness
- 1/2 teaspoon black pepper
- 2 cups fresh spinach or kale roughly chopped
- 1 tablespoon balsamic vinegar
- Grated Parmesan cheese for serving
- Fresh parsley chopped, for garnish
Instructions
- Heat your Dutch oven over medium-high heat. Add the Italian sausage, breaking it up with a wooden spoon as it cooks. Let it brown properly – those caramelized bits are pure flavor. This should take about 5-7 minutes.
- Remove the cooked sausage with a slotted spoon and set aside, leaving the flavorful fat in the pot. If there's very little fat left, add a tablespoon of olive oil.
- Add the onion, carrots, and celery to the pot. Cook for about 5 minutes until the vegetables begin to soften, stirring occasionally. This trio is the flavor foundation, so don't rush this step.
- Toss in the garlic, dried thyme, oregano, and red pepper flakes (if using). Cook for another minute until fragrant. Your kitchen should smell amazing right about now.
- Add the tomato paste and cook for 2 minutes, stirring frequently. This step caramelizes the tomato paste, adding depth to your soup.
- Return the cooked sausage to the pot along with the lentils, diced tomatoes (with their juice), chicken broth, and bay leaves. Season with salt and pepper.
- Bring to a boil, then reduce heat to maintain a gentle simmer. Cover partially and cook for about 30-35 minutes, or until the lentils are tender but not mushy.
- Stir in the spinach or kale and cook for another 5 minutes until the greens are wilted.
- Remove from heat and stir in the balsamic vinegar. This might seem like a small addition, but it adds a bright note that balances the richness of the soup.
- Remove the bay leaves before serving. Ladle into bowls and top with a generous sprinkle of Parmesan cheese and fresh parsley.
Notes
- For a thicker soup, use an immersion blender to partially blend some of the soup (or remove a cup, blend it in a regular blender, and return it to the pot).
- The soup will thicken as it sits, especially overnight. When reheating, you may need to add a splash of broth or water.
- French green lentils (Puy lentils) hold their shape better than brown lentils, so they're a great alternative if you have them.
- For a smoky variation, add a teaspoon of smoked paprika with the other dried herbs.