Sausage & Lentil Soup
- christina
- entrees
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- Serves: 6 Servings
- Prep Time: 10 mins
- Cooking: 35 mins
- Total Time: 45 min
We originally tried this when winter was harsh and cold here in New York. So, we turned to soup to warm our bellies and keep us sane through cold winter nights. Lentil soup is one of our favorites because it's relatively easy and very filling. Which is great because that means there are going to be leftovers! You won't be disappointed. Lentil soup is packed with protein, and if you want to make it vegan, all you have to do is replace the chicken broth with vegetable broth and take out the sausage or replace it with an alternative. Very easy, very delicious. Cheers, N&C
Ingredients
Directions
Dice your celery, carrots and onion to about the size of the veggie pile in our photo. We tend to buy these pre chopped (Trader Joe's sell a nice pre-packaged mirepoix mix. It makes for faster prep). Add spices to taste. If you want a heartier, thick soup I recommend adding 1/3 of a cup of tiny elbow macaroni noodles.
Toss your veggie mix into your soup pot and add the olive oil. Stir the veggies in the olive oil so they roast a little and soften. After about 5 minutes of sautéing your veggies, add your sausage.
Add in your broth and lentils and turn your soup to a boil for 1 minute. Then turn to low heat and let the soup sit for 35 minutes. Be sure to stir your soup every 5-10 minutes. If the broth is running low or you need more liquid, add water 1 cup at a time (especially if you added the elbow macaroni). Be careful when serving- it will be hot! Also, feel free to add additional spices once your soup is served; we find that they fall to the bottom of the pot.
