Lentil Sausage Soup

Lentil Sausage Soup

Growing up my mom would make lentil soup and nice rice muffins on a cold winter night. I have changed the recipe a little over the years and you can add sausage or leave it out for a vegetarian version! 

  • Cooking Method

    Prep Time: 15 mins

    Cook Time: 1 hr

    Cooking Method: Stove

    Cooking Temp: Med-High

  • Ingredients

    • 1 pound lentils
       
    • ​1 pound italian sausage 
       
    • ​6 TBS. olive oil 
       
    • ​1 large sweet onion, diced 
       
    • ​2 leeks rinsed and chopped
       
    • ​6 stalks celery , chopped
    •  
    • ​6 carrots, peeled and chopped 
       
    • ​4 cloves garlic, minced 
       
    • ​1/2 tsp cumin
       
    • 1 Tbs fresh thyme leaves, chopped 
       
    • ​1 Tbs sea salt
       
    • ​1 tsp black pepper
       
    • ​8-10 cups chicken broth, vegetable broth, or water with chicken bouillon paste.
       
    • 1 - 6 oz can tomato paste
       
    • ​1/2 cup red wine
       
    • parmesan cheese for serving
  • Directions

    1. In a bowl place lentils and cover with boiling water and let sit.
       
    2. ​Meanwhile heat 6 tbs olive oil brown one pound of mild italian sausage. Add leeks, onion, garlic, celery, and carrot and saute until tender about 10-15 minutes.  Season with salt, pepper, fresh thyme and 1/2 tsp cumin.
       
    3. Add 8 cups chicken broth, vegetable broth, or I have even used water and 3 tbs organic chicken bouillon paste. Add one 6 oz can tomato paste 
       
    4. Cover and bring to a boil. Reduce heat and simmer for 45 minutes or until lentils are tender. Check for seasoning and add salt and pepper to taste or even more bouillon paste. 
       
    5. ​Add 1/2 cup red wine and simmer for 10 more minutes.
       
    6. ​Serve in a bowl sprinkled parmesan cheese. 

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