As the weather turns colder and the days grow shorter, there’s nothing quite like a warm and comforting bowl of soup to lift your spirits.
And when it comes to satisfying soups, Sausage and Lentil Soup is a true standout. This hearty dish combines the rich, savory flavors of Italian sausage with the nutty, earthy notes of lentils, all simmered together in a flavorful broth.
Versatility & Customization
One of the best things about this recipe is its versatility. You can easily customize it to suit your dietary preferences or restrictions. For a vegetarian version, simply omit the sausage and use vegetable broth instead of chicken broth. You can also swap out the kale for other leafy greens like spinach or Swiss chard.
For those following a gluten-free diet, this soup is naturally gluten-free. Just be sure to check the labels on your sausage and broth to ensure they are gluten-free as well.
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Pairings
This Sausage and Lentil Soup pairs well with a variety of sides and garnishes:
- Crusty bread or garlic toast for dipping
- A dollop of sour cream or Greek yogurt for added creaminess
- Grated Parmesan cheese for a nutty, salty finish
- Fresh herbs like basil, thyme, or rosemary for an extra aromatic touch
Time-Saving Tips
- Use pre-chopped vegetables or a food processor to cut down on prep time
- Cook a large batch of lentils in advance and freeze them in portion-sized containers for quick and easy soup assembly
- Opt for pre-cooked or canned lentils to reduce cooking time (be sure to rinse them well)
Meal Prep Tips
This Sausage and Lentil Soup is the perfect candidate for meal prepping. Make a large batch on Sunday and store it in individual containers in the refrigerator for up to 5 days or in the freezer for up to 3 months. When reheating, add a splash of water or broth to achieve the desired consistency.
Sausage and Lentil Soup
Ingredients
- 1 lb Italian sausage mild or spicy, your preference
- 1 onion diced
- 2 carrots diced
- 2 celery stalks diced
- 4 garlic cloves minced
- 1 cup green or brown lentils rinsed
- 1 can 14.5 oz diced tomatoes
- 6 cups chicken or vegetable broth
- 1 tsp dried thyme
- 1 tsp dried oregano
- 2 bay leaves
- 1 bunch kale stems removed and leaves chopped
- Salt and pepper to taste
- Optional: grated Parmesan cheese for serving
Instructions
- In a large pot, cook the sausage over medium heat until browned and cooked through. Remove the sausage from the pot and set aside.
- In the same pot, add the diced onion, carrots, and celery. Sauté until the vegetables are soft, about 5-7 minutes.
- Add the minced garlic and cook for an additional minute until fragrant.
- Add the lentils, diced tomatoes, broth, thyme, oregano, and bay leaves. Bring the mixture to a boil, then reduce the heat and simmer for about 30 minutes or until the lentils are tender.
- While the soup is simmering, slice the cooked sausage into bite-sized pieces.
- Once the lentils are tender, remove the bay leaves and add the sliced sausage and chopped kale to the pot. Simmer for an additional 5 minutes until the kale is wilted.
- Season with salt and pepper to taste.
- Serve hot, garnished with grated Parmesan cheese if desired.
Nutrition
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.