Sausage Lentil Soup
Sausage and lentil soup is a warm and comforting dish perfect for the winter months. It’s affordable and easy to make, packed with layers of flavor and satisfying heartiness.
Servings: 8 servings
Ingredients
- 12 ounces Italian sausage (about 4 sausages in casing)
- 2 tablespoons unsalted butter
- 1 large onion thinly sliced
- 2 ribs celery diced
- 3 carrots peeled and diced
- 1 ½ teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon dried Italian seasoning
- ½ teaspoon red pepper flakes
- 3 cloves garlic minced
- 4 tablespoons tomato paste
- 1 pound lentils rinsed and drained
- 1 4-inch sprig fresh rosemary
- 2 14.5-ounce cans diced tomatoes
- 6 cups chicken stock
- 2 tablespoons balsamic vinegar
Instructions
- Cut the sausage in half lengthwise. Slice into ½-inch-thick half-moon pieces. Add the sausage to a 6-quart stockpot over medium heat. Cook the sausage until it is browned, 5-8 minutes.12 ounces Italian sausage (about 4 sausages in casing)
- Add the butter, the onion, celery, and carrot. Stir and sauté until the onion is soft but not brown, 4-6 minutes. Add the garlic, salt, black pepper, Italian seasoning, and red pepper flakes. Stir until it is fragrant, 1 minute.2 tablespoons unsalted butter, 1 large onion, 2 ribs celery, 3 carrots, 1 ½ teaspoons kosher salt, 1 teaspoon freshly ground black pepper, 1 teaspoon dried Italian seasoning, 3 cloves garlic, ½ teaspoon red pepper flakes
- Add the tomato paste. Stir the paste into the vegetables and cook until it is darkened in color and beginning to coat the bottom of the pan, 3-4 minutes.4 tablespoons tomato paste
- Add the lentils, rosemary, diced tomatoes, and chicken stock. Stir, bring to a boil, then reduce to a simmer and cover. Cook until the lentils are tender, 25-35 minutes.1 pound lentils, 1 4-inch sprig fresh rosemary, 2 14.5-ounce cans diced tomatoes, 6 cups chicken stock
- Add the balsamic vinegar and taste for seasoning. Serve immediately.2 tablespoons balsamic vinegar
Video
Notes
The vegetables should be chopped into bite-sized pieces, but ensure they aren’t cut too small. Otherwise, they can become mushy in the dish.
Allowing the tomato paste to cook for a moment before adding the other flavors richens its flavor and cooks out some of the raw tomato flavor.
Be patient with simmering. Simmering the soup over low heat allows the lentils to soak up the flavor slowly, fully embracing the flavor of the soup.
Nutrition
Serving: 1serving | Calories: 509kcal