SAUSAGE AND LENTIL SOUP!!

 

soup bowl
There’s something so comforting about a big pot of soup simmering on the stove on a cold day or when maybe you just need a little more comfort in your life. The first time that I  posted this recipe was way back in 2007 when I started my blog. It’s now the year 2020 with my updated pictures and to tell you that I’m still making this wonderful soup.
pot of soup
This lentil soup can easily become a vegetarian version by using a vegetable broth base and eliminating the sausage, and believe me it’s just as good!
It’s hearty and filling and you really don’t need to serve anything else with it, unless you have a weakness for warm, crusty bread with butter like I do.
soup pot
This lentil soup comes together quickly because it’s made with pantry ingredients, dried lentils that cook up quite fast and staples like carrot, onion and celery.
One ingredient that I think really enhances this soup is dried, ground fennel. If you have whole fennel seeds you can grind them down into a powdery consistency with a coffee grinder, put it in a little jar and save it.
Try it, I think you’ll love it, if not you can double up on the other spices, no problem! I always like to taste as I go along anyway I’m always adjusting for salt, pepper and spices.
Lentils tend to blow up a little and they really absorb flavors so don’t be shy, I’ll give you basic guidelines but make it your own.

lentil soup

Easy, hearty with delicious Italian flavors all throughout, this soup is a classic and will never ever go out of style!
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SAUSAGE AND LENTIL SOUP!!
 
This recipe can easily become vegetarian, by eliminating the sausage and using veggie broth
Author:
Ingredients
  • 2½ cups dried, brown lentils, rinsed
  • ½ lb. Italian sausage, bulk, precooked so you no longer see any pink
  • 3 carrots, diced
  • 1 onion, diced
  • 3 celery stalks, diced
  • 2 or 3 cloves crushed garlic
  • 1¼ oz. fire roasted tomatoes, or chopped tomatoes
  • 2 or 3 quarts broth, chicken or veggie
  • 1 teaspoon each of dried thyme, dried oregano and dried fennel
  • pinch of red pepper flakes, optional
  • salt and pepper to taste
  • olive oil
  • grated Parmigiano for garnish
Instructions
  1. In a heavy bottomed pan drizzle with olive oil and add in the carrots, celery, garlic and onion.
  2. Saute til soft then sprinkle in all the spices mixing and coating everything well.
  3. Toss in the rinsed lentils, coating them with veggie mixture.
  4. Pour in the broth, 2 quarts, reserve the 3rd one if needed.
  5. Add the tomatoes and toss in the cooked sausage if using it.
  6. Bring it to a soft boil, then let it simmer until lentils soften.
  7. Taste for seasoning, adding more if needed.
  8. If lentils thicken the soup too much pour in a little more broth to loosen it all.
  9. Feel free to double the recipe, it's that good!
  10. Garnish your bowl with grated Parm and a drizzle of olive oil on top.
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