Spicy Sausage Lentil Soup
From wynnebaer 10 years ago
- 1 1/12 hours to make
- Serves 4
This is adapted from a recipe I found on the blog My Man's Belly. It's a keeper in my house.
Ingredients
- 3 sausage links, casings removed (I used hot italian sausage but I can see this with any kind) shopping list
- olive oil shopping list
- 1 Medium onion, diced shopping list
- 2 Medium carrots, diced shopping list
- 2 cloves garlic, minced shopping list
- salt to taste shopping list
- 1¼ Cups Brown or green lentils (Next time I'll add 1 1/2 cups) shopping list
- 2 bay leaves shopping list
- 1 14½ oz. Can diced tomatoes ( The original recipe calls for red pepper flakes too but since all I had on hand was a can of tomatoes with chilies I left out the red pepper flakes) shopping list
- 6 Cups chicken broth (could also use vegetable broth) shopping list
How to make it
- In large pot, brown sausage and break up over med-high heat
- Once sausage has browned you should have about 2 tablespoons of fat in the pan
- If you don’t, add enough olive oil until you do
- Add onions, carrots, garlic and a good pinch of salt
- Stir to combine
- Cook, stirring occasionally for 5-7 minutes or until the onions begin to soften
- Add lentils to pot
- Stir everything well and get lentils coated with some of the fat and cook for 2 more minutes
- Stir in bay leaves, tomatoes and broth and bring everything to a boil
- Reduce to simmer and cook 40 minutes
- If you like your lentils softer, you can cook the soup longer but check it every 10 minutes
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