Description
A hearty and flavorful sausage and lentil soup packed with protein-rich lentils, savory sausage, and a blend of aromatic vegetables and herbs, perfect for a filling and satisfying meal.
Ingredients
Units
Scale
- 1 tbsp olive oil
- 1 lb Italian sausage (mild or spicy), casings removed
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 cup dried brown or green lentils, rinsed
- 1 can (14.5 oz) diced tomatoes
- 6 cups chicken or vegetable broth
- 1 tsp dried thyme
- 1/2 tsp dried oregano
- 1 bay leaf
- Salt and pepper to taste
- 2 cups chopped spinach or kale (optional)
- Fresh parsley, for garnish (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add sausage and cook until browned, breaking it up as it cooks. Remove excess fat if needed.
- Add onion, garlic, carrots, and celery. Sauté for 5-6 minutes until vegetables are softened.
- Stir in lentils, diced tomatoes, broth, thyme, oregano, bay leaf, salt, and pepper. Bring to a boil.
- Reduce heat, cover, and simmer for 30-35 minutes, or until lentils are tender.
- If using, stir in spinach or kale and cook for another 5 minutes until wilted.
- Remove bay leaf, adjust seasoning if needed, and serve hot, garnished with parsley if desired.
Notes
- Use turkey sausage for a lighter version.
- This soup freezes well and is great for meal prep.
- Red lentils can be used, but they cook faster and result in a softer texture.
Nutrition
- Serving Size: 1.5 cups
- Calories: 340
- Sugar: 6g
- Sodium: 700mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 9g
- Protein: 24g
- Cholesterol: 45mg