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Lentil and Sausage Soup

4

205 min

Lentil and Sausage Soup

Lentil and Sausage Soup Photo 1

Time

205 min

Serving

10 persons

Calories

353

Rating

4.00★ (657)

Cuisine

Author: Victoria Buriak
This hearty sausage and lentil soup is full of flavor. Sprinkle freshly grated Romano cheese over each bowl.

Ingredients

  • sweet Italian pork sausage: 0.5 pound (cut into 1/2 inch slices)
  • onion: 1 piece (chopped)
  • stalk celery: 1 piece (chopped)
  • garlic: 1 Tbsp (chopped)
  • water: 8 cups
  • chicken broth: 2 cans (14.5 ounce cans)
  • tomatoes: 1 can (28 ounce can, diced)
  • dry lentils, rinsed: 1 pack (16 ounce pack)
  • carrot: 1 cup (shredded)
  • garlic powder: 1 Tbsp
  • fresh parsley: 1 Tbsp (chopped)
  • salt: 1 Tbsp (to taste)
  • black pepper: 0.5 tsp
  • oregano: 0.5 tsp (dried)
  • thyme: 0.25 tsp (dried)
  • basil: 0.25 tsp (dried)
  • bay leaves: 2 piece
  • ditalini pasta: 0.5 pound (optional)

Metric Conversion

Stages of cooking

Lentil and Sausage Soup Photo 21
Lentil and Sausage Soup Photo 32
  1. Cook sausage in a large pot over medium-high heat until evenly brown, 7 to 10 minutes. Add onion, celery, and garlic; sauté until tender and translucent, about 5 minutes. Stir in water, chicken broth, tomatoes, lentils, carrot, garlic powder, parsley, salt, pepper, oregano, thyme, basil, and bay leaves; bring to a boil. Reduce the heat, cover, and simmer until lentils are tender, 2 1/2 to 3 hours.
    Lentil and Sausage Soup Photo 2
  2. Stir in pasta and cook until tender, 15 to 20 minutes. Remove bay leaves before serving.
    Lentil and Sausage Soup Photo 3

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