Smoked Sausage and Lentil Soup
Cozy up with a hearty bowl of Smoked Sausage and Lentil Soup, a comforting medley of smoky, savory, and earthy flavors perfect for any season. This delicious one-pot recipe combines tender lentils, browned smoked sausage, and a medley of aromatic vegetables like onion, carrots, and celery, all simmered in a robust tomato-infused chicken broth and seasoned with fragrant thyme, paprika, and a hint of garlic. Easy to prepare in just under an hour, this soup is both wholesome and satisfying, offering a high-protein, nutrient-rich meal that's perfect for busy weeknights or meal prep. Serve it hot, topped with a sprinkle of fresh parsley, and pair it with crusty bread for a filling, flavorful dinner the whole family will love.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 12 ounces smoked sausage
- 1 medium, diced onion
- 2 medium, diced carrots
- 2 diced celery stalks
- 3 minced garlic cloves
- 1 cup dried lentils
- 6 cups chicken broth
- 1 14.5-ounce can diced tomatoes
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons, chopped (optional) fresh parsley
Instructions
In a large pot or Dutch oven, heat the olive oil over medium heat.
Slice the smoked sausage into rounds or half-moons and add them to the pot. Cook for 5-7 minutes, stirring occasionally, until the sausage is browned. Use a slotted spoon to remove the sausage and set it aside.
In the same pot, add the diced onion, carrots, and celery. Sauté for 5 minutes, stirring occasionally, until the vegetables begin to soften.
Add the minced garlic and cook for an additional 1 minute, until fragrant.
Rinse the dried lentils under cold water and drain.
Add the lentils, chicken broth, diced tomatoes (with their juices), bay leaf, dried thyme, paprika, salt, and black pepper to the pot. Stir to combine.
Bring the soup to a boil over high heat, then reduce the heat to low. Cover the pot and simmer for 25-30 minutes, or until the lentils are tender.
Return the browned sausage to the pot and stir it into the soup. Cook for another 5 minutes to heat the sausage through.
Taste the soup and adjust seasoning with additional salt or pepper, if needed.
Remove and discard the bay leaf before serving.
Ladle the soup into bowls and garnish with chopped fresh parsley, if desired. Serve hot with crusty bread or crackers.
Nutrition Facts
Calories |
2339 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.4 g | 156% | |
| Saturated Fat | 36.1 g | 181% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 238 mg | 79% | |
| Sodium | 10373 mg | 451% | |
| Total Carbohydrate | 189.9 g | 69% | |
| Dietary Fiber | 82.6 g | 295% | |
| Total Sugars | 42.7 g | ||
| Protein | 126.3 g | 253% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 693 mg | 53% | |
| Iron | 27.2 mg | 151% | |
| Potassium | 6579 mg | 140% | |
*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.
