This hearty, Sausage Lentil Soup is a favorite, one-pot soup that will warm you down to your toes. Guaranteed. Incredibly flavorful, packed with veggies, and easy to prep. Yes, so perfect for a cozy day!
Before we get to the recipe, here’s a few nutritional facts about lentils.
Did you know that lentils may be the oldest cultivated legume in history? Bob’s Red Mill, my source for grains and lentils, says, “Though small in size, lentils are a nutritional all-star. They’re rich in fiber and contain about a steak’s worth of protein‚ – making them a healthy meat substitute for vegans. Lentils are also packed with folate, iron, phosphorus, magnesium, zinc and potassium.”
Any bulk sausage will be delicious in this soup. My favorite is Sweet Italian Sausage. However, if you’d like to spice it up a notch, choose a spicer sausage. My husband loves a medium, or even hot Italian sausage. This is where we compromise. I make the soup with Sweet Italian and he sprinkles tablespoons of red pepper flakes over the top. And then… we’re both happy!
How to Make Sausage Lentil Soup
To make this soup you will heat olive oil in a large soup pot or Dutch oven. Then add the chopped veggies; onion, carrots, celery, and garlic. Once softened, about 4 minutes, you will brown the sausage. After the sausage has been browned, pour the water, broth, and spices into the soup pot. Bring it to a boil then reduce to a simmer, cover, and cook for about 40 to 45 minutes. Just until the lentils are soft. In the last minute of cooking, add the spinach leaves.
This nice long simmer will fill your kitchen with the most deliciously cozy aroma.
And if you’re so lucky to have leftover, the soup is even better the next day.