Sausage and Lentil Soup
A hearty one-pot soup featuring savory Italian sausage, tender brown lentils, and vegetables in a flavorful broth. Ready in about 45 minutes and perfect for weeknights or meal prep.
Ingredients
Main
- 1 lb Italian sausage , casings removed
- 1 cup dried brown lentils or green lentils rinsed
- 1 medium onion finely chopped
- 2 carrots diced
- 2 celery stalks diced
- 3 cloves garlic minced
- 14 oz diced tomatoes , undrained
- 6 cups chicken broth or vegetable broth
- 1 bay leaf
- 1 tsp dried thyme
- ½ tsp smoked paprika optional
- Salt and freshly ground black pepper to taste
- 2 tbsp olive oil if sausage is lean
- 2 cups chopped kale or spinach optional
- 1 tbsp lemon juice
- Grated Parmesan for serving
Instructions
- In a large pot over medium-high heat, crumble and brown the sausage for 6–8 minutes. Transfer to a plate with a slotted spoon, leaving fat in the pot.
- Add onion, carrots, and celery to the pot. Cook over medium heat until softened, about 6 minutes. Add garlic and cook 30 seconds until fragrant.
- Stir in smoked paprika and thyme. Add rinsed lentils, canned tomatoes, cooked sausage, bay leaf, and broth. Bring to a boil, then reduce to a simmer.
- Cover and simmer gently for 25–30 minutes until lentils are tender. Add more broth if needed for desired consistency.
- Stir in kale or spinach and cook until wilted. Remove bay leaf, add lemon juice, and adjust seasoning. Serve topped with grated Parmesan and crusty bread.
Notes
- Red lentils will break down quickly and make a thicker soup — add later in cooking.
- For vegetarian version, omit sausage and add smoked paprika and cooked chickpeas.
- Soup freezes well; thaw overnight in the fridge before reheating.
Nutrition
Calories: 360kcalCarbohydrates: 28gProtein: 22gFat: 18gSaturated Fat: 6gSodium: 820mgSugar: 6g
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