Lentil and Sausage Soup: No Fuss, Simply Satisfying

When I made this Lentil and Sausage Soup, it was delightfully easy and its flavor impressive. Surprised by numerous recipes calling for “just throw everything in the pot” once the sausage browned; I struggled a little with not layering the flavors, skeptical of great taste with so little effort.  Melding a few promising recipes into one, this soup proved worthy of a regular spot on the menu rotation. Nothing fancy, just down right delicious.

Lentils boast a beautiful range of autumn colors to choose from; I selected yellow for a bright, appetizing soup. Green and brown lentils are more common and equally as tasty, but tend to make soups look muddy or cloudy. Its humble ingredients will never outshine Lobster Bisque or Cream of Asparagus for culinary elegance, however, Lentil and Sausage Soup delivers a flavorful and satisfying meal without a lot of fuss.

Lentil and Sausage Soup

Serves 6
2        tablespoons  extra virgin olive oil
1         lb  Italian sausage — removed from casings (link chicken sausage is great too)
1         medium  onion — chopped
2         stalks  celery — chopped
3         medium  carrots — chopped
1          orange  bell pepper — chopped
4         cloves  garlic — minced
1          teaspoon  sea salt
1          teaspoon  lemon pepper
1/2 – 1  teaspoon  red pepper flakes — or more, to taste
1          teaspoon  basil — or 1/4 cup fresh basil
1          teaspoon  oregano
1/2       teaspoon  thyme — or 2 tablespoons fresh thyme
2         cups  dry lentils
1          medium  zucchini — chopped
28       ounces  diced tomatoes — undrained
6          cups  chicken stock
1          piece  parmesan rind
2         tablespoons  fresh parsley
Parmesan cheese

In a large pot, brown sausage in olive oil. Removed from pan and drain sausage on paper towels. In the same pot, saute the onion, celery, and bell pepper until vegetables are softened and beginning to caramelize. Add garlic, salt and spices, cook until fragrant.

Mix in the remaining items, except the parsley, and bring to a boil. Cover and simmer for about 1 hour or until lentils are tender.

Stir in parsley and simmer about 10 minutes before serving. Remove Parmesan rind and serve with freshly grated Parmesan and crusty bread.

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4 responses to “Lentil and Sausage Soup: No Fuss, Simply Satisfying

  1. This sounds and looks delicious. I have some red lentils in a jar. I just might try this! Thank you for sharing it.

  2. The yellow lentils really make this a pretty dish. It must be the weather, it just did a bean soup recipe.

  3. This is a great recipe and the very reason why I’m saving a parmesan rind. I’ll definitely be making this. Thanks for sharing!

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