Sausage Lentil Soup
This Sausage Lentil Soup is a hearty, cozy bowl of savory sausage, tender lentils, and vibrant vegetables simmered to perfection. Perfect for any chilly day!
Equipment
- Large heavy-bottomed pot or Dutch oven
- Sharp Knife
- Cutting Board
- Wooden Spoon or Spatula
- Measuring cups and spoons
- Ladle
Ingredients
- 1 pound French green lentils rinsed if needed
- 1 pound Italian sausage links sliced
- 1/4 cup olive oil divided
- 2 cups yellow onions chopped
- 2 leeks cleaned and white parts chopped
- 1 tablespoon garlic minced
- 4 stalks celery diced
- 4 carrots peeled and diced
- 2 bell peppers diced
- 2 cans stewed tomatoes 14 1/2 ounce each, with juices
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon fresh thyme minced
- 1 teaspoon cumin
- 2 quarts chicken broth
- 1 Parmesan rind optional
Instructions
- Slice the Italian sausage into bite-sized pieces. Clean and chop the leeks, making sure to remove any grit. Dice the celery, carrots, and bell peppers. Mince the garlic and fresh thyme. Open your cans of stewed tomatoes and have your lentils measured out and rinsed if needed.
- Heat half of the olive oil in your large pot over medium heat. Add the sliced sausage and cook until browned on all sides, about 5–7 minutes. Remove the sausage with a slotted spoon and set aside, leaving the flavorful drippings in the pot.
- Add the remaining olive oil to the pot. Toss in the onions, leeks, celery, carrots, and bell peppers. Sauté for 7–10 minutes until the vegetables have softened and the onions turn translucent. Stir in the minced garlic, thyme, and cumin, cooking for another minute until fragrant.
- Return the browned sausage to the pot. Pour in the lentils, stewed tomatoes (with juices), and chicken broth. If using, add the Parmesan rind now. Season with kosher salt and freshly ground black pepper.
- Bring the soup to a boil, then reduce the heat to low and cover. Let it simmer gently for 35–45 minutes, stirring occasionally, until the lentils are tender but still hold their shape. Remove the Parmesan rind before serving.
- Give your soup a final taste and adjust the seasoning as needed – more salt, pepper, or even a pinch of red pepper flakes if you like a little heat.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
- For a vegetarian or vegan version, substitute sausage with plant-based sausage and use vegetable broth.
- Use brown or Puy lentils as substitutes for French green lentils to retain texture.
- Browning the sausage and sautéing the vegetables separately adds depth to the flavor.
- Adding a Parmesan rind during simmering boosts the umami richness of the soup.