Sausage Lentil Soup

This is an easy, one pot dinner the family will love. Plus, I think the leftovers are even better the next day. Sausage Lentil Soup is perfect to take to work and reheat for lunch as it’s filling without weighing you down.

I love how versatile this recipe is. Lentil Soup can literally be a “clean out the fridge” kind of soup. Use any combination of veggies that you like or have on hand. In the same way, use whatever kind of sausage you like. In fact, you don’t even need to include the meat if you don’t want to. You can even change out the beef broth for chicken or vegetable broth.

Lentils are a healthy addition to your diet. They’re high in protein and fiber, and also have a good amount of folic acid and potassium. The abundance of lentils and veggies in this soup make it a pretty healthy dinner. But, since it’s packed with so much flavor, the family won’t even guess.

Store in an airtight container in the refrigerator for up to three days. You can also freeze Lentil Soup for up to three months for longer storage.

Unlike other legumes, there is no need to soak lentils. They do need to be sorted and rinsed before using.

It depends on the texture you want for your soup. For a smoother soup, use red lentils. They basically dissolve as they cook. For a soup with more texture, use green or brown lentils, as they hold their shape. I chose to use green lentils for Sausage and Lentil Soup as I wanted the lentils to remain whole.

Yes. This is why we add them after the veggies are already softened. If you cook lentils too long, they will become mushy and begin to fall apart.

• Begin by prepping your ingredients. Dice the onion, and chop the celery and parsnips. Remove the stems and dark green parts from the fennel. Cut the bulb in half lengthwise, then finely chop. Rough chop a half cup of basil and measure two packed cups spinach. Mince four garlic cloves.
• Slice sausage in half lengthwise, then cut into half moons. Chop four strips of bacon into quarter-inch strips.
• Heat two tablespoons of olive oil in a Dutch oven or large heavy pot over medium heat. Add the sausage and bacon, and cook until lightly browned, about five to seven minutes. Drain away most of the cooking fat.
• Add the onion, celery, parsnips, and fennel. Cook, stirring frequently, until beginning to soften, about ten minutes. Add the minced garlic, salt, and pepper, and cook about three more minutes.
• Pour in the red wine, and stir to deglaze. Make sure to scrape up any browned bits from the bottom. Cook about three minutes to dissipate the alcohol.
• Add the beef broth, lentils, and bay leaves. Stir to combine all ingredients well. Bring the soup to a simmer, then cover, and continue to simmer for about forty minutes, or until the lentils are soft but not mushy and falling apart.
• Once the lentils have softened, remove the soup from the heat, and stir in the spinach and basil until they are wilted. Taste for seasoning, and adjust salt and pepper if necessary.
• Serve in individual bowls with any desired toppings.

• Top with Greek yogurt, a drizzle of sherry vinegar, or parmesan cheese if desired.
• Serve your soup with a side of crusty bread, such as this Gluten-free Irish Soda Bread.

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• Other vegetables that would be delicious in Sausage Lentil Soup: diced tomatoes, carrots, butternut squash, sweet potato, kale, mushrooms, zucchini, leeks, or cabbage.
• Sausage: Any smoked sausage will work in this recipe. You can also brown Italian sausage and use the crumbled sausage in place of the half moons of smoked sausage. Ham would even be a great substitution.
• Vegetarian: Omit the sausage and bacon, and use vegetable stock. You could add cubes butternut squash or sweet potato instead. I would also suggest a teaspoon of smoked paprika, just to keep that smoky flavor that the sausage and bacon add.

• A Dutch oven is an essential tool in my kitchen. I use it to make sauces, soups and stews, braises, and for roasting.
• Sausage Lentil Soup was adapted from Bon Appétit’s Kielbasa and Lentil Soup with Lots of Basil.

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