A hearty and comforting lentil-sausage soup, brimming with rustic flavors and wholesome ingredients. This simple recipe delivers a deeply satisfying culinary experience, perfect for a chilly evening.

Follow The Directions

01

Step

In a large, heavy-bottomed stockpot or Dutch oven, heat olive oil over medium heat. Add sausage and cook, stirring occasionally, until browned on all sides, about 5 minutes. Remove sausage with a slotted spoon and set aside on a plate lined with paper towels, reserving the flavorful drippings in the pot.

02

Step

Add diced carrots, celery, and onion to the pot and cook, stirring occasionally, until the onion is softened and translucent, about 5 minutes. Add minced garlic and cook until fragrant, about 1 minute.

03

Step

Add rinsed lentils and diced tomatoes (with their juice) to the pot. Stir well to combine with the vegetables and garlic.

04

Step

Pour in chicken stock, add bay leaves, and return the browned sausage to the pot. Bring the mixture to a boil over medium-high heat, then reduce heat to low, cover the pot, and simmer gently for 25 minutes, or until the lentils are tender.

05

Step

Remove bay leaves before serving. Season generously with sea salt and freshly ground black pepper to taste. Serve hot.

For a richer flavor, use Italian sausage with fennel. Feel free to use sweet, mild, or hot Italian sausage depending on your preference.
Rinsing the lentils before cooking helps to remove any debris and ensures a cleaner flavor.
Adjust the amount of chicken stock to achieve your desired soup consistency. For a thicker soup, use less stock; for a thinner soup, use more.
This soup tastes even better the next day, as the flavors have more time to meld together. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Adonis Shields

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