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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We are a couple who loves to cook, eat, and eat some more! We have done the hard work for you in researching, testing, and perfecting recipes of all kinds. Try out one of our recipes for dinner, a quick snack, or even a refreshing drink.

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Houston, Tx