Sausage Lentil Soup – Hearty, satisfying, and flavorful, this isn’t your everyday appetizer soup. All you need is a crusty baguette for a hearty one-pot meal that rivals a weeknight dinner. 💕
this is one of them food in cold weather You want to be there all day, curled up on the sofa in front of the crackling fireplace. It’s super easy to make and unlike beans, lentils don’t need to be soaked overnight. There are many reasons why I love this soup.
I’ll admit it’s tastier than a healthy win most of the time, but with this sausage and lentil soup recipe, you double it. increase. seriously, lentils are grossly underrated!
How to choose lentils for sausage lentil soup
There are many types of lentils, but the most common are red, green, and brown. Green lentils have a peppery flavor, but they take the longest to cook (up to 45 minutes). Red lentils are nutty and have an almost sweet taste. Cooking usually takes 15-20 minutes. The chewy texture is perfect for curry.
Brown lentils are the perfect medium for this soup. The earthy flavor and moderate cooking time make it tender with a firm taste. But hey, use what you like.
recipe ingredients
- lentil – Dried brown lentils are the star of this soup show. Do not forget to adjust the cooking time.
- sausage – Your favorite kind of smoked sausage adds a delicious smoky flavor to this hearty soup.
- vegetable – Carrots, celery, onions, garlic, tomatoes, and spinach add flavor, but don’t pay too much attention to them. 🤫
- seasoning – Fresh thyme, bay leaf, Creole seasoning, bouillon powder and red pepper flakes beautifully complement the earthy flavors of lentils.
- broth – The liquid used for this soup is chicken bouillon, but you can use beef bouillon or vegetable bouillon instead.
How to make sausage lentil soup
- short soak – Soak the lentils in cold water for about 2 hours, or in hot water 20 minutes before cooking. This step is optional as lentils cook quickly. (photo1)
- cook sausage – Heat the oil in a large Dutch oven over medium heat. Then, when the oil is hot, cook the sausages, stirring often, until browned, 3 to 5 minutes. Transfer to a plate and set aside. (Photo 2)
- add vegetables – Next, add the carrots, celery, onions, garlic, thyme, and bay leaves to the pan and simmer, stirring occasionally, until the vegetables are tender and the garlic is fragrant, 3-5 minutes. (Photos 3-4)
- seasoning – Then add tomatoes, lentils, creole seasoning, bouillon powder and broth. Mix well and bring to a boil. (Photos 5-6)
- simmer – Put the cooked sausage back in and season with salt and pepper. Cover the pot, reduce the heat, and simmer until the lentils are tender, 35-40 minutes. (Photo 7)
- final stretch – If using spinach and pepper flakes, stir them in and simmer for an additional 3-5 minutes until the spinach is wilted. (Photo 8)
- serve – Remove bay leaves and warm in a bowl with a slice of crusty bread.
recipe variations
- sausage swap – Italian sausages (spicy or mild) work well in this soup, but if you tend to avoid pork, turkey or chicken sausages are great options.
- addition vegetable – This recipe keeps the vegetables pretty basic, but you can add more. Diced sweet potatoes, peppers, or butternut squash all work well in this soup.
- more flavor – What bacon and cheese can’t do better? 😜 Sauté bacon with sausage and add grated palm or cheddar to the soup for a more decadent dish.
tips and tricks
- Keep an eye on the lentils while they are cooking, and taste-test them from time to time. They should be softened, but not overcooked, unless you prefer a thicker broth.
- Lentils absorb a lot of water during cooking. If the soup seems dry during cooking, add more broth or water until it reaches your desired consistency.
advance instructions
This lentil and sausage soup is easy to make ahead.this deliciousness 1 or 2 days ahead Save to refrigerator If you don’t mind. Simply reheat on the stovetop before serving. Alternatively, it can be stored in an airtight container. three months in the freezerThaw the soup in the refrigerator the night before reheating.
How to eat and store
Hot sausage lentil soup served with plenty of crusty bread. Hmmm!
shop leftover lentil soup and sausage sealed 3-5 days in refrigeratorThis soup can be reheated in the microwave or stovetop over medium heat until thoroughly warm.
Frequently Asked Questions
Lentils should always be rinsed and sorted before cooking, but interestingly, soaking the lentils is optional. This recipe recommends soaking for a few hours, but if you forget, don’t worry, adding a few more minutes of cooking time will fix that.
you can! Brown lentils become mushy if overcooked, so “set and forget”. When the lentils are soft, stop the soup before they fall apart. But it’s also delicious over rice, so you don’t have to worry about overcooking it.
Sadly, just like beans, lentils have FODMAPs and can cause gas. Soaking them makes it much easier on your digestive system. It said to soak for 24 hours to improve, but I’m having trouble planning that far in advance.
Compatibility with sausage lentil soup
Bread goes well with sausage and lentil soup!surly homemade garlic bread, indian fried breadWhen garlic knot I have several favorite breads to pair with this soup, and they are all delicious.
Sometimes I also like to finish this hearty dish with a salad.Basic wedge salad Ideally add freshness. sweet potato salad It perfectly complements the taste of the soup.
Try more hearty soup and stew recipes
- Ethiopian lentil stew
- beef and barley soup
- cream of mushroom soup
- black bean soup
- corn and crab bisque
- Guinness beef stew
Conclusion
Is a cold snap approaching? Never fear; this soup will keep you warm and satisfied during the winter months. Are you a lentil lover? If so, share your favorite lentil recipes in the comments section below. 🫶
see how to make
sausage lentil soup
Hearty, satisfying, and flavorful, this isn’t your everyday appetizer soup. Only. Plus, it’s so cozy!
Preparation: Five minutes
cooking: 55 minutes
Immersion time (optional): 2 time
total: 3 time
mediterranean sea
instructions
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Soak the lentils in cold water for about 2 hours or in boiling water for 20 minutes before cooking.
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Heat the oil in a large dutch oven over medium heat. When the oil is hot, cook the sausages, stirring frequently, until browned, 3 to 5 minutes. Transfer to a plate and set aside.
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Then add the carrots, celery, onions, garlic, thyme, and bay leaves to the pan and cook, stirring occasionally, until the vegetables are tender and the garlic is fragrant, 3 to 5 minutes.
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Then add tomatoes, lentils, creole seasoning, bouillon powder and broth. Mix well and bring to a boil. Put the sausage back in the pan and season with salt and pepper to taste. Cover the pot, reduce the heat, and simmer until the lentils are tender, 35-40 minutes.
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Stir in spinach and pepper flakes and cook for an additional 3-5 minutes, until spinach is tender. Remove bay leaves and warm in a bowl with a slice of crusty bread.
Tips and notes:
- Keep an eye on the lentils while they are cooking, and taste-test them from time to time. They should be softened, but not overcooked, unless you prefer a thicker broth.
- Lentils absorb a lot of water during cooking. If the soup seems dry during cooking, add more broth or water until it reaches your desired consistency.
- Keep in mind that nutritional information is approximate and can vary greatly depending on products used in recipes.
Nutrition Facts Table:
Serving: 240g| | calorie: 735kcal (37%)| | carbohydrates: 55g (18%)| | protein: 40g (80%)| | obesity: 41g (63%)| | saturated fat: 12g (75%)| | Polyunsaturated fat: Fiveg| | Monounsaturated fat: twenty oneg| | cholesterol: 81mg (27%)| | sodium: 1483mg (64%)| | potassium: 1799mg (51%)| | fiber: twenty twog (92%)| | sugar: 7g (8%)| | Vitamin A: 11877IU (238%)| | Vitamin C: 36mg (44%)| | calcium: 157mg (16%)| | iron: 9mg (50%)
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