Spicy Sausage Lentil Soup (55 Minutes)

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Warm, hearty, and brimming with flavors, spicy sausage lentil soup is the culinary equivalent of a cozy blanket on a chilly day. Lentils provide a nutrient-rich base, while the sausage adds depth and a kick of spice. This soup is not only delicious but is also a fantastic way to fill up with proteins and fiber. Ideal for weeknight dinners or a weekend cook-up, it’s a one-pot wonder that brings comfort to the table.

  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 4–6 servings 1x

Ingredients

Units Scale
  • 1 lb spicy Italian sausage, (casings removed if desired) and chopped into bite-sized pieces
  • 1 cup dried lentils (green or brown), rinsed and drained
  • 1 large onion, diced
  • 2 carrots, peeled and diced
  • 3 cloves garlic, minced
  • 1 can (14.5 oz) diced tomatoes with their juice
  • 6 cups chicken broth or vegetable broth
  • 1 bay leaf
  • 1 tsp smoked paprika
  • 1/2 tsp dried thyme
  • Salt and pepper, to taste
  • 2 tbsp olive oil
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Brown the Sausage (7 minutes): In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped sausage pieces and cook until browned. Remove the sausage with a slotted spoon and set aside.
  2. Sauté Vegetables (5 minutes): In the same pot, add the diced onion and carrots. Cook until the onions are translucent. Stir in the minced garlic and cook for another minute.
  3. Combine Lentils, Liquids, and Sausage (2 minutes): To the pot, add the lentils, diced tomatoes, chicken or vegetable broth, and the browned sausage.
  4. Season and Simmer (25 minutes): Mix in the bay leaf, smoked paprika, dried thyme, salt, and pepper. Once it comes to a boil, lower the heat and let it simmer for about 25 minutes, or until the lentils are tender.
  5. Adjust and Serve (3 minutes): Do a taste test and modify the seasoning if necessary. Take out the bay leaf and toss it away. Ladle the soup into bowls, garnishing each with chopped fresh parsley.

Notes

The beauty of this spicy sausage lentil soup lies in its simplicity. It’s a symphony of flavors, with the boldness of sausage perfectly complementing the mildness of lentils. To elevate this meal, consider accompanying it with a chunk of fresh bread or a refreshing side salad. Remember, like many soups, this one gets even better when reheated the next day as the flavors meld together even more. Enjoy the richness of this soup and the warmth it brings.

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 320
  • Sugar: 4g
  • Sodium: 890mg
  • Fat: 17g
  • Carbohydrates: 27g
  • Fiber: 11g
  • Protein: 18g
  • Cholesterol: 40mg

Pair this with...

Cheddar Biscuits

First, heat up your oven. In a bowl, mix together all-purpose flour, baking powder, a sprinkle of salt, and a dash of garlic powder for that extra depth. Blend in cold, cubed butter until the mixture looks like chunky crumbs. Fold in a generous handful of sharp cheddar cheese, spreading the cheesy joy throughout. Gently mix in milk, just until the dough pulls together. Now, using a big spoon, drop heaping mounds of this dough onto a baking sheet. They'll be imperfect and that's part of their charm! Slide them into the oven, watching as they expand and brown, with bits of golden cheddar making their appearance. Once baked to perfection, let them cool a bit, but serve warm.

Baked Tomatoes with Cheese

Start by selecting some plump, ripe tomatoes. Slice off the tops and scoop out a bit of the insides, making a small well in each. Drizzle a little olive oil over the tomatoes and season with salt and pepper. Place them in a baking dish. Now, choose your favorite cheese – mozzarella, cheddar, feta, or even Parmesan all work wonderfully. Generously top each tomato with your cheese of choice. Pop them into a preheated oven and bake until the tomatoes are tender and the cheese is bubbly and slightly golden. Allow them to cool for a moment before serving and top with fresh herbs if desired.

Chunky Potato Salad

Start with some good-quality, sturdy potatoes like Yukon Gold or red potatoes. Boil them until they're fork-tender but still hold their shape. Once cooled, cut them into generous chunks. Mix in some finely chopped celery and red onion, adding both crunch and a touch of zesty flavor. For the dressing, combine mayonnaise, a dash of mustard, and a sprinkle of salt and pepper, creating a creamy blend that brings everything together. Once the potatoes are coated in this rich dressing, transfer the salad to a serving dish. For the finishing touch, give it a generous sprinkle of paprika on top. Not only does it add a subtle smokiness, but it also gives the salad a vibrant pop of color.

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