Sausage and Lentil Soup is thick and hearty, loaded with Italian sausage, lentils, and vegetables in a tomato-based broth. This is the comforting recipe you need this winter!
Prep Time 25 minutesminutes
Cook Time 1 hourhour30 minutesminutes
Total Time 1 hourhour55 minutesminutes
Servings 8
Ingredients
1poundgreen lentils
3tablespoonsolive oil
1lbground Italian sausageYou can also use ground Italian turkey sausage
1cupdiced onionabout 1 large
1 ½cupsdiced celeryabout 4 stalks
1 ½cupsdiced carrotsabout 3-2 large
1 ½cupdiced zucchiniabout 1 small
1tablespoonminced garlic2 large cloves
2teaspoonskosher salt
1teaspoonfreshly ground black pepper
½teaspoonred pepper flakes
1teaspoondried basil
1teaspoondried oregano
1teaspoondried thyme
6cupschicken broth
2cansdiced tomatoes14.5 ounces each, undrained
grated Parmesan
fresh parsley
Instructions
In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.
In a large stockpot over medium heat, heat the olive oil and add in the Italian sausage. Brown the sausage until it is cooked through.
Add in the onions, celery, carrots, zucchini, garlic, herbs and spices, cook for about 15 minutes, stirring often.
Add the chicken stock, canned tomatoes, and drained lentils, cover, and bring to a boil.
Reduce the heat to low and simmer uncovered for 1 ½ hours, or until the lentils are cooked through and tender, stirring occasionally. Add water as needed to adjust the consistency of the soup. We tend to prefer ours a little on the thick side, so I add in about 3 cups half way through the cook time.
Check the seasonings – add more salt and pepper to taste. Serve sprinkled with grated Parmesan and fresh parsley.