Imagine the comforting aroma of Italian sausage mingling with the earthy scent of lentils wafting through your kitchen.
There’s something so heartwarming about a bowl of Sausage Lentil Soup, bringing coziness and ease to your table.
With simple ingredients transforming into a hearty, rich delight, this soup promises a burst of flavor with every spoonful.
Let’s bring this delightful, comforting dish to life and savor its warmth together.
Kitchen Tools Required
- 1 large pot
- 1 wooden spoon
- 1 sharp knife
- 1 cutting board
- 1 measuring cup
- 1 ladle
Ingredients
- 1 pound Italian sausage, casings removed
- 1 cup lentils, rinsed
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- 6 cups chicken broth
- 1 can (14.5 ounces) diced tomatoes
- 2 cups spinach, roughly chopped
- Salt and pepper, to taste
Cook & Prep Time
To efficiently manage your time while preparing and cooking Sausage Lentil Soup, follow this timeline:
- Reading Time: 5 minutes
- Begin by reading through the recipe and instructions to familiarize yourself with the steps and ingredients needed.
- Preparation Time: 15 minutes
- 00:00 – 05:00: Gather all ingredients and equipment.
- 05:00 – 10:00: Chop the onion, dice the carrots and celery, and mince the garlic.
- 10:00 – 15:00: Remove casings from the sausage and rinse the lentils.
- Cooking Time: 45 minutes
- 15:00 – 20:00: Heat olive oil in the large pot over medium heat and cook the sausage until browned. Remove sausage from the pot and set aside.
- 20:00 – 25:00: Sauté the onion, carrots, and celery in the same pot until softened.
- 25:00 – 26:00: Stir in the garlic, thyme, and oregano and cook for another minute.
- 26:00 – 56:00: Add lentils, chicken broth, tomatoes, and bay leaf. Bring to a boil, then reduce heat and let it simmer for 30 minutes.
- 56:00 – 66:00: Return the sausage to the pot, stir in the spinach, and continue simmering for an additional 10 minutes until lentils are tender.
- Resting Time: 5 minutes
- 66:00 – 71:00: Remove the bay leaf, season with salt and pepper, and let the soup rest.
- Serving Time: 71:00 onwards
- Use a ladle to serve the soup into bowls and enjoy!
This timeline guarantees that each step is efficiently managed, allowing you to prepare and cook the soup within the allotted time.
Adjustments can be made based on personal cooking speed and familiarity with the recipe.
Recipe Instructions
Heat olive oil in a large pot over medium heat.
Add the sausage and cook until browned, breaking it apart with a wooden spoon.
Remove the sausage from the pot and set aside.
In the same pot, add onion, carrots, and celery; sauté until softened.
Stir in the garlic, thyme, oregano, and cook for another minute.
Add the lentils, chicken broth, tomatoes, and bay leaf to the pot.
Bring the mixture to a boil, then reduce heat and let it simmer for 30 minutes.
Return the sausage to the pot and stir in the spinach.
Simmer for an additional 10 minutes, or until lentils are tender.
Season with salt and pepper as desired.
Remove the bay leaf before serving.
Let the soup rest for 5 minutes before ladling into bowls.
Serving Tips
- Crusty Bread: Serve alongside a slice of crusty bread to soak up the flavorful broth.
- Parmesan Cheese: Sprinkle freshly grated Parmesan cheese on top for an extra layer of savory richness.
- Fresh Herbs: Garnish with chopped fresh parsley or basil to add a pop of color and freshness.
- Mixed Green Salad: Pair with a light mixed green salad dressed in a simple vinaigrette for a revitalizing contrast.
- Red Wine: Complement the robust flavors of the soup with a glass of red wine, such as Chianti or Sangiovese.
Storage
To store Sausage Lentil Soup, cool it completely before transferring to airtight containers.
Refrigerate for up to three days or freeze for longer storage.
Reheat thoroughly before serving.
Freezing
To freeze Sausage Lentil Soup, let it cool completely.
Then transfer to airtight containers, leaving space for expansion.
Label with the date.
Store for up to three months.
Thaw overnight in the refrigerator.
Reheating
To reheat Sausage Lentil Soup, gently warm it on the stove over medium heat, stirring occasionally.
Alternatively, microwave it in a microwave-safe bowl, covered.
Stir halfway through for even heating.
Final Thoughts
Sausage Lentil Soup is a hearty and flavorful dish that’s perfect for any season.
It’s a versatile recipe that allows for adjustments based on personal preferences.
For instance, you can switch up the herbs or add a splash of balsamic vinegar for an extra kick.
The soup not only tastes delicious but also stores well. You can keep it in the refrigerator for up to three days or freeze it for future meals.
Enjoy the comforting taste of Italian cuisine with this easy-to-make soup that brings warmth to your table.
Frequently Asked Questions
Can I Use a Different Type of Sausage for This Soup?
Yes, you can substitute Italian sausage with your preferred type. Opt for chicken or turkey sausage for a lighter version. Make certain it’s flavorful and remove casings before cooking. Adjust seasoning as needed to maintain the dish’s balance.
What Type of Lentils Work Best for This Recipe?
You should use green or brown lentils for this recipe. They hold their shape well during cooking, ensuring a hearty texture. Avoid red lentils, as they’ll break down and create a mushy consistency in the soup.
How Can I Make This Soup Vegetarian?
To make it vegetarian, replace sausage with a plant-based alternative. Use vegetable broth instead of chicken broth. Add more vegetables like mushrooms or zucchini for additional flavor. Adjust seasoning to taste, ensuring depth in the broth.
Is It Possible to Use Fresh Herbs Instead of Dried?
You can replace dried herbs with fresh ones in a recipe. Use three times the amount of fresh herbs compared to dried. Add them towards the end of cooking to preserve their flavor and aroma.
Can I Make This Soup in a Slow Cooker?
Yes, you can use a slow cooker. Brown the sausage first, then transfer it with other ingredients to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours until lentils are tender.
Sausage Lentil Soup
Equipment
- 1 Large pot
- 1 Wooden spoon
- 1 sharp knife
- 1 Cutting board
- 1 measuring cup
- 1 Ladle
Ingredients
- 1 pound Italian sausage casings removed
- 1 cup lentils rinsed
- 1 tablespoon olive oil
- 1 onion chopped
- 2 carrots diced
- 2 stalk celery diced
- 3 clove garlic minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- 6 cup chicken broth
- 1 can diced tomatoes 14.5 ounces
- 2 cup spinach roughly chopped
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the sausage and cook until browned, breaking it apart with a wooden spoon.
- Remove the sausage from the pot and set aside.
- In the same pot, add onion, carrots, and celery; sauté until softened.
- Stir in the garlic, thyme, oregano, and cook for another minute.
- Add the lentils, chicken broth, tomatoes, and bay leaf to the pot.
- Bring the mixture to a boil, then reduce heat and let it simmer for 30 minutes.
- Return the sausage to the pot and stir in the spinach.
- Simmer for an additional 10 minutes, or until lentils are tender.
- Season with salt and pepper as desired.
- Remove the bay leaf before serving.
- Let the soup rest for 5 minutes before ladling into bowls.
Notes
