Description
A hearty and flavorful Lentil Sausage Soup combining spicy or mild ground sausage with brown lentils, vegetables, and a rich broth infused with herbs and spices. Perfect for a comforting, protein-packed 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 the casings from the sausage if using links. Heat a large pot over medium heat, add the sausage, and cook while crumbling it until halfway cooked. Cover partially and continue cooking for a total of 10-12 minutes until fully cooked. Set the cooked sausage aside on a paper towel-lined plate, reserving 1 tablespoon of drippings.
- Sauté Vegetables: Add the reserved drippings and 2 tablespoons butter to the pot over medium heat. Add diced onions, celery, and carrots, cooking for 4 minutes until softened. Add the minced garlic and cook for 1 more minute.
- Add Flour and Tomato Paste: Stir in the flour and tomato paste, cooking for 2 minutes to combine and thicken the base.
- Add Broths and Flavorings: Gradually add chicken and beef broth, scraping the bottom of the pot with a silicone spatula to loosen any browned bits for extra flavor. Then stir in Worcestershire sauce, hot sauce, brown lentils, bay leaf, and all seasonings. Bring to a boil.
- Simmer Soup: Reduce heat to a simmer, cover partially, and cook for 45 minutes, stirring occasionally to prevent lentils from sticking.
- Finish the Soup: Return the cooked sausage to the pot, add the drained diced tomatoes, and simmer uncovered for an additional 10 minutes. Add water or broth if needed to adjust the soup's consistency. Serve hot.
Notes
- Chopped kale or spinach can be stirred in during the last 5 minutes (kale) or last 3 minutes (spinach) for added nutrition.
- Worcestershire sauce, hot sauce, and mustard powder enhance flavor without adding noticeable spiciness.
- Use low sodium broth if you want to control salt levels, as sausage also contains salt.
- For a thinner, brothier soup, reduce sausage to ¾ lb. or ½ lb.
- Ground turkey is a leaner alternative to sausage for a lighter version.
- Green lentils can be used but require longer cooking times; avoid canned or red lentils as they do not hold up well.
- For slow cooking, brown sausage separately, then combine all ingredients in a Crock Pot and cook on high for 4-5 hours or low for 7-8 hours.
- Avoid opening the Crock Pot during cooking to prevent heat loss and maintain cooking time.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 7 g
- Protein: 18 g
- Cholesterol: 55 mg
