Sausage and Lentil Soup
Warm, hearty, and packed with robust flavors, this Sausage and Lentil Soup is the ultimate comfort food for cozy nights. Featuring tender browned Italian sausage, a medley of aromatic vegetables, protein-rich lentils, and a savory broth infused with thyme and oregano, this soup is as nutritious as it is satisfying. Ready in about an hour, it's easy to prepare yet tastes like it simmered all day. Serve this one-pot wonder with a sprinkle of fresh parsley and crusty bread for a complete, soul-soothing meal. Perfect for meal prep or feeding a crowd, this recipe is a guaranteed winter favorite! Keywords: sausage and lentil soup, hearty soup recipe, quick comfort food, protein-packed lentil soup.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound Italian sausage (mild or spicy)
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 stalks celery stalks, diced
- 3 cloves garlic, minced
- 1 cup dried lentils (green or brown), rinsed and drained
- 6 cups chicken or vegetable broth
- 1 14.5-ounce can diced tomatoes, with juice
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 leaf bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Remove the casings from the sausage (if applicable) and add the sausage to the pot. Cook and crumble the sausage until browned, about 6-8 minutes. Transfer the cooked sausage to a plate and set aside, leaving the rendered fat in the pot.
Add the diced onion, carrots, and celery to the pot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the lentils to the pot along with the chicken or vegetable broth, diced tomatoes (with juice), thyme, oregano, bay leaf, salt, and pepper. Stir well to combine.
Return the browned sausage to the pot. Bring the mixture to a boil over high heat.
Once boiling, reduce the heat to low and cover the pot. Simmer the soup for 30-35 minutes, or until the lentils are tender.
Remove and discard the bay leaf. Taste and adjust seasoning with more salt and pepper, if needed.
Ladle the soup into bowls and garnish with chopped fresh parsley, if desired. Serve hot.
Nutrition Facts
Calories |
1892 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.4 g | 166% | |
| Saturated Fat | 37.5 g | 188% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 267 mg | 89% | |
| Sodium | 10815 mg | 470% | |
| Total Carbohydrate | 97.1 g | 35% | |
| Dietary Fiber | 28.5 g | 102% | |
| Total Sugars | 27.9 g | ||
| Protein | 98.1 g | 196% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 412 mg | 32% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 3770 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
