Description
This hearty Sausage Lentil Soup combines savory Italian sausage with nutrient-packed lentils and fresh vegetables, simmered slowly to create a comforting and flavorful dish perfect for any season.
Ingredients
Scale
Meat
- 1 pound Italian sausage (hot or sweet)
Vegetables & Aromatics
- 3 cloves garlic, minced
- 1 onion, diced
- 1 rib celery, chopped
- 2 carrots, chopped
- 1 zucchini, chopped
Liquids & Canned Goods
- 5 cups low-sodium chicken broth
- 29 ounces diced tomatoes (2 cans, 14.5 ounces each)
Dry Ingredients & Seasonings
- 2 cups dry brown lentils, rinsed and sorted
- 2 teaspoons kosher salt
- 2 teaspoons ground black pepper
Garnishes
- Fresh basil
- Fresh oregano
- Freshly shredded Parmesan cheese
Instructions
- Brown the Sausage: Heat a large skillet over medium-high heat. Add the Italian sausage and break it up into small crumbles as it cooks. Brown the sausage until nearly cooked through, then add the minced garlic and sauté briefly until fragrant.
- Combine Ingredients: Transfer the cooked sausage and garlic to a large Dutch oven. Add the diced onion, celery, carrots, zucchini, low-sodium chicken broth, diced tomatoes, rinsed brown lentils, kosher salt, and ground black pepper. Stir all ingredients together thoroughly.
- Simmer the Soup: Place the Dutch oven on the stove and bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low to maintain a gentle simmer. Cover the pot and cook for about 1 hour, stirring occasionally, until the lentils are tender and the flavors meld together. If the soup becomes too thick during cooking, gradually add water to adjust the consistency.
- Garnish and Serve: Ladle the hot soup into bowls and garnish with fresh basil, fresh oregano, or freshly shredded Parmesan cheese as desired. Serve immediately and enjoy this rich, comforting soup.
Notes
- Rinse and sort lentils carefully to remove any debris or stones before cooking.
- Use either hot or sweet Italian sausage depending on your spice preference.
- Fresh herbs add a bright flavor; alternatively, dried herbs can be used.
- Adjust salt and pepper to taste after cooking, especially if using salted broth or canned tomatoes.
- For a vegetarian version, omit the sausage and substitute vegetable broth and a plant-based protein like mushrooms or lentil-only base.
- This soup stores well and tastes even better the next day.
