Description
A hearty and flavorful Lentil Sausage Soup made with ground sausage, brown lentils, vegetables, and a blend of seasonings. This comforting stew simmers to perfection, delivering a rich and savory meal perfect for chilly days.
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 crumble it as it cooks. Partially cover the pot once halfway cooked and continue stirring occasionally until fully cooked, about 10-12 minutes total. Transfer to a paper towel-lined plate and reserve 1 tablespoon drippings; substitute butter if needed.
- Sauté Vegetables: In the same pot, add the reserved drippings and 2 tablespoons butter over medium heat. Add diced onions, celery, and carrots and cook for 4 minutes until softened. Add minced garlic and cook for another minute.
- Add Flour and Tomato Paste: Stir in flour and tomato paste, cooking for 2 minutes to form a flavorful base.
- Add Broth and Deglaze: Gradually add the chicken and beef broths in splashes, scraping the bottom of the pot with a silicone spatula to lift browned bits and enhance flavor.
- Add Seasonings and Lentils: Stir in Worcestershire sauce, hot sauce, brown lentils, bay leaf, dried basil, parsley, oregano, mustard powder, and pepper. Bring to a boil, then reduce heat to a simmer. Partially cover and cook for 45 minutes, stirring occasionally.
- Combine and Simmer: Return cooked sausage to the pot and add the drained diced tomatoes. Simmer together for an additional 10 minutes to meld flavors. Adjust thickness with water or broth if desired.
- Serve: Remove bay leaf, ladle soup into bowls, and enjoy hot.
Notes
- Adding chopped kale during the last 5 minutes or spinach during the last 3 minutes boosts nutrition and flavor.
- Worcestershire, hot sauce, and mustard powder enhance flavor without adding spiciness; use your preferred hot sauce.
- Use low sodium broth to control salt levels since sausage contains salt.
- For a brothier soup, reduce sausage to ½ or ¾ lb.
- Substitute ground turkey for sausage for a lighter option.
- Green lentils can be used but require longer cooking times; avoid canned or red lentils for best texture.
- Crock Pot method: Brown sausage separately; melt butter in Crock Pot and add vegetables and tomato paste. Add remaining 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: 700 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 6 g
- Protein: 18 g
- Cholesterol: 55 mg
