There’s something incredibly comforting about a pot of soup simmering on the stove. This Sausage & Red Lentil Soup is one of those recipes that feels both nourishing and satisfying, combining savory Italian sausage with protein-packed red lentils, tender vegetables, and fragrant herbs.
Red lentils naturally break down as they cook, creating a rich, creamy texture without the need for cream. Finished with a handful of kale for an extra boost of nutrients, a sprinkle of Parmesan, and a dollop of yogurt, this Sausage Lentil Soup is hearty enough for dinner yet simple enough for a cozy weeknight meal.
Happy eating,
~Monique
Sausage Lentil Soup
Serves 4
1 tblls olive oil or ghee
1/2 lb mild Italian pork sausage
1/2 large yellow onion
1 carrot, sliced
1 celery, sliced
1 red potato, diced
3 cloves garlic
1 tbls tomato paste
1/2 tsp red pepper flakes
1/2 tsp dried basil
1/2 tsp dried oregano
1/2 tsp dried parsley
1/4 tsp dried thyme
1.5 tsp salt
3 cups beef or preferred broth (can substitute water for part or all as needed)
1/2 cup red lentils
1/2-1 cup torn kale
To serve: Parmesan cheese, a dollop of yogurt (use DF as desired), and crusty bread
Directions:
Heat the olive oil or ghee in a large saucepan or Dutch oven over medium heat. Add the onion and cook about 2 minutes. Add the Italian sausage and cook until browned, breaking it into bite-sized pieces as it cooks. If there’s an excessive amount of grease, drain off all but about 1 tablespoon.
Stir in the carrot, celery, and potato. Cook for ~5 minutes, until the vegetables begin to soften but still have texture. Stir in the red pepper, basil, oregano, parsley, thyme, and salt; stir well, ensuring all the spices are covered in oil
Add the garlic and tomato paste. Cook for 1 minute, stirring constantly to caramelize the tomato paste and bring out its sweetness. Cook for another 30 seconds until fragrant.
Deglaze the pan with a bit of broth, scraping up any browned bits from the bottom of the pot. Then add remaining broth and the red lentils and bring the soup to a simmer. Reduce the heat to low, cover, and simmer for 10-15 minutes or until the lentils have broken down and the potatoes are fork-tender.
Stir in the torn kale into the Sausage Lentil Soup and cook for an additional 2 to 3 minutes, just until wilted. Taste and adjust the seasoning if needed. Ladle the Sausage Lentil Soup into bowls and finish with freshly grated Parmesan cheese and a dollop of plain yogurt. Serve warm with crusty bread.
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