Description
A hearty and flavorful soup made with Italian sausage and brown lentils.
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.
- Add sausage to soup pot.
- In the same pan, adding more oil if needed, brown onions until softened and barely starting to brown.
- Add onions to soup pot.
- Rinse out the pan with 1 cup chicken broth, then add to soup pot along with rest of broth, lentils, ground fennel, thyme, and sage.
- Cook at 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 the 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
- Use your preferred type of Italian sausage, whether spicy or mild.
- For a vegetarian option, swap the sausage for a plant-based alternative.
- Ensure lentils are rinsed before adding to the soup.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 22g
- Cholesterol: 45mg