Description
This hearty Lentil Sausage Soup combines savory ground sausage with nourishing brown lentils, vegetables, and a flavorful broth. Perfect for a comforting and filling meal, this soup balances the richness of sausage with wholesome ingredients and subtle herbs.
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 and add the sausage, cooking and crumbling to break it apart. When halfway cooked, cover partially and continue cooking, stirring occasionally, until fully cooked in about 10-12 minutes. Set sausage aside on a paper towel-lined plate. Reserve 1 tablespoon drippings for the soup; if unavailable, use butter.
- Sauté Vegetables: Add the reserved drippings and butter to the pot over medium heat. Add diced onion, celery, and carrots, cooking for 4 minutes until softened. Add minced garlic and cook for 1 more minute until fragrant.
- Add Flour and Tomato Paste: Stir in the flour and tomato paste, cooking for 2 minutes to form a roux that will help thicken the soup.
- Add Broth and Flavorings: Gradually add the chicken and beef broth, stirring constantly and scraping the bottom of the pot with a silicone spatula to release browned bits for extra flavor.
- Season and Simmer: Stir in Worcestershire sauce, hot sauce, lentils, bay leaf, and all the dried seasonings. Bring the soup to a boil, then reduce heat to a simmer. Cover partially and simmer for 45 minutes, stirring occasionally.
- Add Sausage and Tomatoes: Return the cooked sausage to the pot along with the drained diced tomatoes. Simmer for an additional 10 minutes to let flavors meld. Adjust texture by adding water or broth if thinner soup is desired. Serve hot.
Notes
- Adding chopped kale or spinach enhances nutrition and flavor; add kale in the last 5 minutes or spinach in the last 3 minutes of cooking.
- Worcestershire sauce, hot sauce, and mustard powder boost flavor without making the soup spicy.
- Use low sodium broth to control salt content since sausage adds saltiness.
- For a brothier soup, reduce sausage to ¾ lb or ½ lb.
- Ground turkey can substitute sausage for a lighter option.
- Green lentils are a viable alternative but need more cooking time; avoid canned or red lentils as they don’t hold texture well.
- Crock Pot Method: Brown sausage in skillet and drain. Melt butter in Crock Pot and add vegetables and tomato paste. Add all remaining ingredients and cook on high for 4-5 hours or low for 7-8 hours.
- Do not open Crock Pot lid frequently to avoid prolonging cooking time due to heat loss.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 8 g
- Protein: 22 g
- Cholesterol: 55 mg
