Description
A hearty sausage and lentil soup packed with flavor.
Ingredients
Scale
- 1 package (19 oz.) Italian Sausage (see notes)
- 2 tsp. olive oil (or more, depending on your pan)
- 1 onion, diced into small pieces
- 1 cup brown lentils
- 6 cups chicken broth (see notes)
- 2 tsp. ground fennel (do not leave out)
- 1 tsp. dried thyme
- 1 tsp. rubbed sage (dried)
- 1 jar (12 oz.) roasted red peppers
Instructions
- Heat olive oil in a heavy frying pan, add Italian sausage and brown well, breaking sausage into pieces as it cooks. (I like to use an old-fashioned Potato Masher to break the meat apart.)
- Add sausage to the soup pot.
- In the same pan, adding more oil if needed, brown onions until softened and barely starting to brown.
- Add onions to the soup pot.
- Rinse out the pan with 1 cup chicken broth, then add to the soup pot along with the rest of the broth, lentils, ground fennel, thyme, and sage.
- Cook at the lowest possible simmer for about 45 minutes, until lentils are softened, but still holding their shape.
- Drain the roasted red peppers while the soup simmers, then chop into pieces about 1/2 inch square.
- Add red pepper to soup and cook about 45 minutes more (adding a little more broth or water if needed), until some lentils are starting to fall apart and all flavors are well blended.
- Season Sausage and Lentil Soup with salt and fresh ground black pepper and serve hot.
Notes
- Adjust the amount of olive oil based on your pan.
- For a richer flavor, use homemade or low-sodium chicken broth.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 60mg