Easy Sausage Lentil Soup for Cozy Days
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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.
Lentil Nutrition
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.”
Sausage
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.
Easy Sausage Lentil Soup for Cozy Days
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion chopped
- 2 large garlic cloves minced
- 3 carrots chopped
- 3 celery stalks chopped
- 1 pound Italian sausage (I like Sweet Italian Sausage
- 4 cups water
- 4 cups chicken broth
- 2 cups dry lentils
- 1 teaspoon dried thyme
- 1/2 teaspoon ground cumin
- 2 tablespoons tomato paste
- 2-3 cups fresh baby spinach leaves
Garnish:
- Parmesan or mozzarella cheese
- crushed red pepper flakes
Instructions
- Heat the olive oil in a large soup pot or Dutch oven over medium heat. Add the onion, carrots, and celery; saute for 3 to 5 minutes, or until the vegetables begin to soften. Add the sausage and brown, breaking it up into bite-size pieces as it cooks. Then add the garlic, and saute another minute.
- Into the soup pot, add the water, broth, dry lentils, thyme, cumin, and tomato paste; season with salt and pepper as needed. Bring the soup to a boil; reduce the heat to a simmer and cover. Cook the soup for 40 to 45 minutes, or until the lentils are soft. Taste to adjust the seasoning and add the spinach leaves. Stir until the spinach has wilted, 1 to 2 minutes. Ladle into bowls for serving. Garnish with Parmesan or mozzarella cheese and red pepper flakes to spice it up if desired.
Notes
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
