Description
A hearty and flavorful Lentil Sausage Soup combining savory ground sausage, tender brown lentils, fresh vegetables, and a blend of seasonings, perfect for a comforting and filling 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 casings from sausage links if using. Heat a large pot over medium heat and add the sausage, breaking it up as it cooks. Partially cover and cook, stirring occasionally, until fully cooked, about 12 minutes. Drain excess fat, reserving 1 tablespoon of drippings, and set sausage aside on a paper towel-lined plate.
- Sauté Vegetables: Add the reserved drippings and 2 tablespoons butter to the pot over medium heat. Add diced onions, celery, and carrots and cook for 4 minutes until softened. Add minced garlic and cook for 1 additional minute.
- Add Flour and Tomato Paste: Stir in the flour and tomato paste and cook for 2 minutes to remove the raw flour taste.
- Add Broths and Deglaze: Gradually add chicken and beef broth in splashes, using a silicone spatula to scrape and deglaze the bottom of the pot to incorporate flavorful bits into the soup.
- Add Seasonings and Lentils: Stir in Worcestershire sauce, hot sauce, rinsed brown lentils, bay leaf, and dried herbs (basil, parsley, oregano, mustard powder, pepper). Bring soup to a boil, then reduce heat to a simmer. Partially cover and cook for 45 minutes, stirring occasionally.
- Finish Soup: Return cooked sausage to the pot along with drained diced tomatoes. Simmer uncovered for 10 minutes more. Add water or broth if a thinner consistency is desired. Serve hot.
Notes
- For extra greens, add chopped kale during the last 5 minutes or spinach during the last 3 minutes of cooking.
- Worcestershire sauce, hot sauce, and mustard powder enhance flavor without making the soup spicy.
- Use low sodium broth to reduce salt content if desired, as sausage contains salt.
- For a brothier texture, reduce sausage amount to ½ or ¾ lb.
- Ground turkey can be substituted for a lighter option.
- Green lentils may be used but require longer cooking times; avoid canned or red lentils.
- Crock Pot Method: Brown sausage separately; melt butter in slow cooker, add veggies and tomato paste, then add all ingredients and cook on high for 4-5 hours or low for 7-8 hours.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 750 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 6 g
- Protein: 18 g
- Cholesterol: 55 mg
