Description
A hearty and flavorful sausage and lentil soup, perfect for chilly days.
Ingredients
Scale
- 1 package (19 oz.) Italian Sausage
- 2 tsp. olive oil
- 1 onion, diced into small pieces
- 1 cup brown lentils
- 6 cups chicken broth
- 2 tsp. ground fennel
- 1 tsp. dried thyme
- 1 tsp. rubbed sage
- 1 12 oz. jar 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 pan with 1 cup chicken broth, then add to soup pot along with the rest of broth, lentils, ground fennel, thyme, and sage.
- Cook at the 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 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 the soup with salt and fresh ground black pepper and serve hot.
Notes
- For best flavor, use high-quality Italian sausage.
- Adjust the quantity of chicken broth based on desired soup thickness.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 10g
- Protein: 24g
- Cholesterol: 70mg