Description
A hearty and flavorful Lentil Sausage Soup combining savory sausage, nutritious lentils, and a medley of vegetables in a rich broth, perfect for a comforting meal.
Ingredients
Scale
Seasonings
- 1 teaspoon dried basil
- ½ teaspoon dried parsley
- ½ teaspoon oregano
- ½ teaspoon mustard powder
- ¼ teaspoon pepper
Soup
- 1 lb. ground sausage, hot or mild
- 1 small yellow onion, diced
- 1 cup carrots, diced
- ½ cup celery, diced
- 2 tablespoons butter
- 3 cloves garlic, minced
- 2 tablespoons flour
- 1 tablespoon tomato paste
- 6 cups chicken broth
- 2 cups beef broth
- 1 teaspoon Worcestershire sauce
- 1 teaspoon hot sauce
- 1 cup dry brown lentils, rinsed
- 1 bay leaf
- 1 14.5 oz. can diced tomatoes, drained
Instructions
- Cook the Sausage: Remove sausage casings if using links. Heat a large pot over medium heat, add sausage and crumble it. Cook halfway, then cover partially and stir occasionally until fully cooked, about 10-12 minutes. Remove sausage and drain on paper towels, reserving 1 tablespoon drippings.
- Sauté Vegetables: Add reserved drippings and 2 tablespoons butter to the pot over medium heat. Add diced onion, celery, and carrots; cook for 4 minutes. Add minced garlic and cook another 1 minute.
- Add Flour and Tomato Paste: Stir in flour and tomato paste; cook for 2 minutes to form a roux and deepen flavors.
- Add Broths and Deglaze: Gradually pour in chicken and beef broth, stirring and scraping the bottom of the pot to release browned bits for extra flavor.
- Add Seasonings and Lentils: Stir in Worcestershire sauce, hot sauce, lentils, bay leaf, and dried seasonings. Bring to a boil, then reduce heat to a simmer. Partially cover and cook for 45 minutes, stirring occasionally.
- Combine and Simmer: Return cooked sausage to soup along with drained diced tomatoes. Simmer for an additional 10 minutes. Add water or broth to thin soup if desired. Serve warm.
Notes
- Chopped kale or spinach can be added for extra nutrition; add kale during last 5 minutes, spinach during last 3 minutes of cooking.
- Worcestershire sauce, hot sauce, and mustard powder enhance flavor subtly without adding heat.
- Use low sodium broth if you want to reduce salt intake, as sausage contains salt.
- For a brothier soup, reduce sausage to ¾ lb. or ½ lb.
- Ground turkey is a great substitute for a lighter soup.
- Green lentils can be used but require longer cooking; avoid canned or red lentils as they do not hold up well.
- For a slow cooker method, brown sausage in a skillet, then combine all ingredients in the crock pot and cook on high for 4-5 hours or low for 7-8 hours.
