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Hearty Lentil and Sausage Soup

Hearty Lentil and Sausage Soup

This robust one-pot dinner packs in lentils, sausage and plenty of vegetables, including mushrooms, spinach, onions and garlic. A loaf of crusty bread is the only accompaniment you need for a complete meal.

Ingredients

  • 2 Tablespoons olive oil
  • 1/2 Cup chopped carrots
  • 1/2 Cup chopped celery
  • 1/2 Cup chopped yellow onion
  • 2 Tablespoons finely chopped garlic
  • 1/2 Pound sweet or hot Italian sausage, casings removed
  • 1/2 Pound mushrooms
  • 1 Cup dried French or brown lentils, picked through and rinsed
  • 2 1/2 Cups beef broth
  • 2 1/2 mushroom or low-sodium chicken broth
  • 1 Cup chopped tomatoes, with their juice
  • 1 Cup dry red wine
  • 1 Pinch of red pepper flakes
  • 1/4 Pound baby spinach, thinly sliced
  • 1/2 Teaspoon salt
  • Black pepper
  • 1 Tablespoon chopped thyme
  • 6 Teaspoons grated Parmesan cheese, for garnish

Servings6

Calories Per Serving355

Folate equivalent (total)215µg54%

Riboflavin (B2)0.5mg28.1%


Hearty Red Lentil and Sausage Soup

Here is my YouTube video for making the Lentil and Sausage Soup.
There's a big blooper in the video. I didn't realize I had made that mistake until it was too late for me to reshoot.

Tip#1 Freeze tomato paste from the can in one tablespoon portions. Wrap each tablespoon of tomato paste in a piece of plastic wrap and place the packets into a freezer-safe bag or container.

Tip #2 Use a garlic press when using fresh garlic in a soup. The garlic will meld into the soup and you won't get pieces of garlic in your mouth when eating the soup.

Red Lentil and Sausage Soup

  • 1 large onion, diced
  • 1 large carrot, diced
  • 1 cup red lentils
  • 1/2 pound hot Italian sausages, removed from casing
  • 3 cloves of garlic
  • 1 Tablespoon tomato paste
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 6 cups chicken stock
  • 1/2 lemon, optional

Directions
Brown the loose sausage meat in a soup pot over medium heat. Add the onion and cook until soft and translucent.

Add the garlic, spices, and tomato paste. Stir to combine and cook for a minute or two.

Add the diced carrot, lentils and chicken stock. Bring to a boil and reduce to simmer. Partially cover and simmer for 30 minutes.

Serve as-is for a delicious homestyle soup. You may also cool the soup slightly and puree half of the soup for a smoother texture. Squeeze a little lemon into the soup for added brightness.


Related Video

Excellent! I used homemade turkey broth, turkey kielbasa and added a little cumin and smoked paprika. It's amazing how much the vinegar at the end brings this from very good to extraordinary.

Love using the french lentils. I tripled the recipe and the only change I made was that I used vidalia onions and their size was large and not medium. The smoked sausage I used was Kielbasa. I made them the night before but added the Kielbasa the day of it being consumed. Plenty of taste, no need to add anything else!!

I have made this recipe every winter for years. It's easy, tasty, and satisfying.

made with venison sausage and some chicken stock - simple and delicious. kids loved it!

Excellent. Delicate and wonderful flavors. French lentils a must. Added a bay leaf. And extra water, as I like it a little thinner.

I made this as written, with two minor exceptions: 1) I substituted low-sodium chicken broth for the water and omitted the salt, and 2) bought hot Italian sausage without the casing (they sell it at my Whole Foods) which I browned first and then added back in at the end. Really simple and quite delicious.

This was a good recipe - but I used Creole Country tasso and added tomato paste as another recipe suggested. Delicious.

This is a nice, hearty and easy soup. I've made it several times and even my kids like it. Don't forget to add the vinegar at the end - I forgot once and it wasn't nearly as good.

This is a great starter recipe for lentils. My daughter hates anything that resembles beans but loves this recipe. I add a potato some fresh garlic and use stock instead of water and it is the bomb

The only tweak I made to this was to use 4oz of bacon instead of smoked sausage (it was "clean out the refrigerator" night). I cut the bacon into small bits, fried, let it drain, then crumbled into the finished soup after adding the balsamic. This is a great soup as-is. If you want it thicker, try removing the lid from time to time while the lentils are cooking. It really doesn't need any thickening agents at all.

I have made this soup several times as written. Last evening I decided to try some of the suggestions. I added garlic, a can of pureed tomatoes, and a dash of Spanish smoked paprika. It was truly outstanding!

The soup was good/simple, but lacked depth of flavor for me. Maybe adding some spices to the mirepoix would make it more appealing to me.

I have made this soups so many times. Standard deviations are--adding one (large) can of diced tomatoes and a heaping spoonful of minced garlic. Like other cooks, I've used turkey smoked sausage. Love it!

This dish is really good and not unlike some Italian recipes. I don't think the people who have written comments like ɻland', �-stock', and all manner of other ghastly ideas, have any appreciation for really good simple peasant food, (that's what this is). If you use the right ingredients you will be rewarded with a fine dish. If you don't like the look of it, make something else.

This was very nice. I have trouble finding French sausages here (even though we're only a few hundred miles away, go figure) so ended up using a dried sausage which didn't need frying. We also substituted some of the water with chicken stock. A nice simple winter soup.

The flavor of this soup was nice and preparation was easy, but the texture could use some improvement. Next time I will use my stick blender to partially puree the soup for a thicker consistency. I sauteed 2 cloves of garlic with the rest of the veggies, used 4 C beef broth/2 C water, and added a small turkish bay leaf along with the lentils. I'll probably switch to a more interesting sausage next time, too. The plain American-style smoked sausage added salt but not much other flavor.

The flavor of this soup was nice and preparation was easy, but the texture could use some improvement. Next time I will use my stick blender to partially puree the soup for a thicker consistency. I sauteed 2 cloves of garlic with the rest of the veggies, used 4 C beef broth/2 C water, and added a small turkish bay leaf along with the lentils. I'll probably switch to a more interesting sausage next time, too. The plain American-style smoked sausage added salt but not much other flavor.

I made it this morning. I rarely make a recipe without tweaking it - so here goes. I added a teaspoon of cumin (I'm sorry, but cumin is perfect with lentils!) when I tossed in the lentils. I made it with beef broth instead of water and used turkey kielbasa to cut down on some of the fat and calories. At the end, I added a handful of chopped parsley to add freshness. I changed it to suit my tastes, but it is still a very simple soup to make. I'll make this again very soon.

This is a fine, simple, hearty soup. I wonder if some of the critical reviewers used regular lentils. I had not tried French lentils before, and they really make the difference in this soup. I don't see a need to throw in a lot of extra ingredients when the point seems to enjoy the subtle flavor of the French lentils and sausage.

I agree with the comment from Atlanta - this is a solid starting point. I used 4.5 cups of (boiling) water, 1.5 cups of beef stock, and a too-bland sausage cut into much smaller pieces. Next time : a sausage with chilli and/or lots of garlic, and some marjoram.

The title says "French." When you add garam masala, for example, you are making a curried soup--call it "curried French lentil soup"?--not a plain French lentil soup. Throwing a lot of vegetables in, as one reviewer suggests, changes the character of the soup entirely: It may be fine, but it is no longer a simple French type soup. Then again, it may not be fine. I think the person who suggested that people should know from reading a recipe whether it will or won't result in a dish they will like is correct. If one wants some "kick" in a dish, well, some ingredient must provide it. Many reviews on this site are very helpful, but some reviewers here often make absurb criticisms. For example, one person made a smoked salmon recipe which she criticized, but she had not used smoked salmon--she simply didn't know the difference in taste between smoked and unsmoked salmon. Another reviewer grumpled about a recipe for garlic mashed potatoes. She and her boyfriend wanted "cheesy" mashed potatoes--so why didn't she look for a recipe for same instead of complaining about a superb recipe for something else? Etc., etc.

Recipe is a solid starting point. Not spectacular, but definitely tasty, nutritious and low fuss. Perfect for lunch or a side dish for dinner. Following the suggestions of other reviewers, I added 4 cups of broth in lieu of part of the water I also added fresh thyme, a bay leaf and parsley stems (which I later fished out). I plan to embellish the recipe with tomatoes, zucchini, potatoes and whatever else is leftover in the fridge.

Since some of the other reviewers thought the soup a bit bland, I added a few teaspoons of garam masala while frying the onions. A chunk of celery root was used instead of stalk, half a finely-chopped sweet potato, smoked tofu (fried in olive oil) instead of sausage and a few ounces of Madeira for the final simmer. A vegetarian delight!

Substituted regulat green lentils ofr french and used commonly found smoked sausage in DK stores called a "frankfurter", used chili infused olive oil for sautee. Soup was better the next day, lentils & veggies kept their shape. Freezes and rewarms well. Served with spinach salad with blue cheese and roasted figs.

This has become a staple for take-to-work lunches and crock-pot dinners for us. It requires more salt and seasoning than is called for here, but with that addition, it is really tasty.


Hearty Lentil and Sausage Soup - Recipes

The Basics of Being Healthy with Italian Sausage lentil soup and Information on How to Improve Your Mood with Food. Today, we&rsquore going to make a distinctive dish, italian sausage lentil soup. One of my favorites food recipes. This time, I&rsquom gonna make it a bit unique. This will be really delicious.

Italian Sausage lentil soup

You already realize that, to achieve true health, your diet needs to be balanced and nutritious and you need to get a good amount of exercise. Sadly, there isn&rsquot always enough time or energy for us to really do the things we need to do. Working out at the gym isn&rsquot something people want to do when they get off from work. People crave junk food, not veggies (unless they are vegetarians). The good news is that making healthy decisions doesn’t have to be irritating. With training you can get all of the nutrients and the exercise that you need. Here are some hints to be as healthful as possible.

Lentil soup flavored with sausage and herbs. Serve with Romano cheese sprinkled on top of each serving bowl. I double the amount of sausage and use the hot italian but that's just a matter of personal preference.

Italian Sausage lentil soup is one of the most popular of recent trending foods in the world. It&rsquos enjoyed by millions daily. It is easy, it&rsquos fast, it tastes delicious. They&rsquore fine and they look fantastic. Italian Sausage lentil soup is something that I have loved my entire life.

You can see, you don&rsquot need to eat junk food or foods that are not good for you to feel better! Go with these suggestions instead!

Watch this Video to add to your cooking mood


To begin with this particular recipe, we have to prepare a few components. You can cook italian sausage lentil soup using 14 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Italian Sausage lentil soup:

  1. Make ready water
  2. Make ready Italian Sausage
  3. Make ready green lentil
  4. Make ready carrots, chopped
  5. Prepare celery, chopped
  6. Get medium onion, chopped
  7. Take green peas
  8. Get tomato sauce
  9. Make ready tomatos, diced
  10. Take beef boulion
  11. Take basil
  12. Prepare sage
  13. Make ready chopped parsley
  14. Get thyme

Throw the sausage, aromatics, lentils, carrots, celery. This hearty Italian Lentil Soup recipe is easy to make, naturally gluten-free, and full of the best Italian flavors! I've substituted Italian turkey many times and you would never notice the difference. You might also want to sprinkle some fresh basil and Parmesan Brown sausage drain off fat.

Instructions to make Italian Sausage lentil soup:

  1. Sort and rinse lentils, then add them to the 6 cups water. Bring to boil.
  2. Brown sausage over medium heat. Add drained meat to the lentils.
  3. Add chopped veggies to soup.
  4. Add seasonings and beef boulion.
  5. Simmer soup for 1 - 2 hours over med/low heat until veggies are tender.

In a large pot combine all ingredients bring to boil. Lentils were the first thing I ever cooked in a pressure cooker, and they won me over to pressure cooking because they cook so much faster than on the stove or in the In a large dutch oven or soup pot, brown Italian Sausage. This delicious, hearty lentil soup made with sausage, carrots, potatoes, celery, and spices is perfect for warming you on those cold winter nights. This soup was actually made by my Mom while she was visiting us a couple of months ago. This is a favorite soup from my childhood, and I still love it.

So that is going to wrap this up for this special food italian sausage lentil soup recipe. Thanks so much for reading. I&rsquom sure you can make this at home. There&rsquos gonna be more interesting food at home recipes coming up. Don&rsquot forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!


Recipe Summary

  • 2 14 ounce cans reduced-sodium chicken broth
  • 1 ½ cups water
  • 1 cup brown lentils, rinsed and drained
  • 1 cup sliced celery (2 stalks)
  • 1 cup sliced carrot (2 medium)
  • ½ cup chopped onion (1 medium)
  • 1 teaspoon snipped fresh thyme or 12 teaspoon dried thyme, crushed
  • ⅛ teaspoon cayenne pepper
  • 2 cloves garlic, minced
  • 6 ounces cooked smoked sausage links, quartered lengthwise and sliced

In a large saucepan combine chicken broth, water, lentils, celery, carrot, onion, dried thyme (if using), cayenne pepper, and garlic. Bring to boiling reduce heat. Simmer, covered, for 20 to 25 minutes or until vegetables and lentils are tender. Stir in sausage and fresh thyme (if using). Heat through. Makes 5 servings (7 cups).


  • 1 pound lentils
  • 1 cup diced celery
  • 1 cup diced onion
  • 1 cup diced carrot
  • 2 cloves garlic (coarsely chopped)
  • 12 ounces​ smoked sausage (chicken,​ andouille, turkey sausage, or other)
  • 6 cups​ chicken broth
  • 2 cans (14.5 ounces each) diced tomatoes (undrained)
  • 2 cups chopped fresh spinach (or Swiss chard or kale)
  • Juice of 1 lemon (about 2 tablespoons)
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon chopped fresh parsley
  • Salt (to taste)

Rinse the lentils and drain them thoroughly.

Combine all ingredients, except salt, in a 5 to 7-quart slow cooker.

Cover and cook on LOW for 6 to 8 hours, until lentils and vegetables are tender.

If desired, puree some of the soup in a blender to thicken. Or, use an immersion blender and blend until you reach the consistency you desire.

Taste and season with salt, as needed.

Use Caution When Blending Hot Ingredients

Steam expands quickly in a blender, and can cause ingredients to splatter everywhere or cause burns. To prevent this, fill the blender only one-third of the way up, vent the top, and cover with a folded kitchen towel while blending.


Ingredients I Used For This Soup.

This soup is full of healthy ingredients. I used olive oil, carrots, onions, celery, canned tomatoes, fresh spinach, mushrooms, 2 garlic cloves, brown lentils, broth, salt, black pepper and Italian sausage.

While I used brown lentils, you could also use green lentils. Also while I used beef broth, you could also use chicken broth. Or you could make it a vegetarian meal but eliminating the sausage and using vegetable broth.


Syrah calls for hearty lentil and sausage soup

Our Wine of the Week, Ramey Wine Cellars 2017 Sonoma Coast Syrah ($40), is deeply engaging, with intriguing contrasts in flavors and textures playing off each other.

The texture is silken, with long tannins and no roughness. A rich meatiness forms a broad mouth-filling foundation, with savory flavors — black top soil, green olives, white pepper, smoked duck — rising above it. As the flavors fully blossom on the palate, you’ll notice deep red fruit, especially plums, though the wine is in no way a fruit bomb. It is beautifully balanced, elegant and even regal.

When it comes to pairing the wine at the table, it is helpful to look at the foods of Haute Provence and the surrounding region, where the varietal has long thrived.

Anchovies, lentils, carrots, cabbage, wild boar and other game, rich beef daubes and root vegetable stews all encourage this wine to achieve its full potential. For today’s recipe, I’ve combined lentils and carrots with meaty sausages to resonate with the wine’s savory profile. To complete the meal, you might want to steam some cabbage leaves and dress them with olive oil, red wine vinegar, salt and pepper and serve them alongside this earthy soup.

Sausages with Black Lentil-Carrot Soup, Crème Fraîche and Smoked Salt

1 cup (about 5 ounces) Beluga (black) lentils, rinsed, picked over to remove small rocks and soaked in water for several hours or overnight

3 tablespoons bacon fat or olive oil

1 yellow onion, cut into small dice

3 carrots, peeled and cut into small dice

6 garlic cloves, crushed and minced

Pinch of red pepper flakes

2 tablespoons double-concentrated tomato paste

4 to 6 sausages, preferably smoked, of choice (see note below)

4 cups beef stock, preferably homemade

½ cup crème fraîche, stirred

3 tablespoons chopped fresh Italian parsley leaves

Drain the soaked lentils and set them aside.

Put the fat in a soup pot set over medium heat, add the onion and carrots and sauté until soft and fragrant, about 12 to 15 minutes do not let them brown. Add the garlic and sauté 2 minutes more. Season with salt and red pepper flakes, stir in the tomato paste and cook, stirring all the while, for 90 seconds.

Push the aromatics to the side, add the sausages and cook, turning frequently, until they are evenly browned all over. Transfer to a plate and set aside.

Add the lentils to the pot and pour in the stock, along with 2 cups of water. Bring to a boil, reduce the heat and simmer very gently until the lentils are tender, about 40 to 45 minutes. Skim off any foam and impurities that rise to the surface. Return the sausages to the pot for the last 15 minutes.

Taste the lentils, correct for salt and season generously with black pepper.

Use tongs to transfer the sausages to a clean work surface and let rest for about 5 minutes.

Ladle the soup into soup plates.

Working quickly, cut the sausages into ½-inch-wide diagonal slices and divide them among the servings. Drizzle crème fraîche over the soup, sprinkle with parsley and salt, if using, and enjoy right away.

Note: It is always best to use a local sausage. Look for the Caggiano brand at locally owned markets and check out Franco’s One World Sausages, available at farmers markets in Sebastopol and Santa Rosa. If you need to go with a national brand, D’Artagnan makes a good product I recommend one of their game sausages for this dish.


SAUSAGE AND LENTIL SOUP

There&rsquos just something about a big pot of soup simmering away on the stove that makes me want to throw some wood into the fireplace and curl up on the couch all day.

Soup is warm, comforting and in my opinion it&rsquos the perfect fall or winter dinner. Whether it&rsquos Turkey Noodle Soup, Chicken Tortilla Soup, or Lasagna Soup, I am here for all of it.

There&rsquos just one problem and the problem would be my family.

They refer to soup as a &ldquotease&rdquo and think that it should never be referred to as dinner &ndash more specifically &ndash their dinner.

I remember one of the first times that I made soup for them, they slurped it down and within a few minutes stated something like, &ldquoThat was great, now what&rsquos for dinner?&rdquo Um, hello &ndash you just ate it!

Typically I&rsquoll go with their meat and potato ways, but sometimes I can slip a soup into our repertoire that qualifies as a meal instead of an appetizer.

Sausage and Lentil Soup is just that kind of creation. It&rsquos loaded with Italian sausage and veggies cooked in a rich tomato broth.

And if you&rsquore a fan of Carrabba&rsquos Sausage and Lentil Soup, you may be a little excited to hear that this copycat version tastes very similar!


Reviews ( 5 )

It was bland and the first 4-5 recipe that I would not make again. Do not waste your time and calories on this one.

I am always on the lookout for a recipe that I can take to work all week and that will be satisfying. This fit the bill! Lots of flavor, was filling and made a perfect amount to eat for a few days and even have a little left over to freeze.

I made a few modifications: reduced olive oil to 1 tbps, swapped thyme sprigs for a dried oregano, marjoram, basil mix, reduce stock to 4 cups and added 3 cups of water and swapped pork sausage for chicken. I also reduced the serving size from 8 to 6 to up the serving size from 1 cup to 1.5. The other swaps I made allowed for the increased portion without changing the nutritional info too much (at least per myfitnesspal.com).

Last, it was some easy chopping and all went into one pot. Doesn't get easier than that!

I didn't think I liked lentils but this combination made me want to try them again and I'm glad I did. Very herby and comforting. Used green lentils and they definitely took longer to become tender. Soaked up the remnants with a side of crusty bread. Will add to my regular rotation.

Just made this tonight and really enjoyed it! I didn't realize it specified sweet Italian sausage, and I bought hot Italian sausage instead. I made a few adjustments because of that, but I think this soup would be great either way. To complement the flavoring of the hot Italian sausage, I added in a few tsp of minced garlic at the end of sauteeing the vegetables. I also added in about a tbsp of tomato paste at the end of cooking the sausage before adding the broth. Like the previous reviewer, I found it took a little longer for the lentils to become tender (30 min of simmering for me), and ended up adding an additional 2 cups of chicken stock to make up for the liquid lost. I added a little bit of crushed red pepper with the salt and black pepper before mixing in the spinach. I served with parmesan and parsley on top, and with some ciabatta bread. Very quick, easy, and delicious - and full of lots of good veggies!