Hearty Lentil and Sausage Soup
Ingredients
- • 450 g Italian sausage, casings removed
- • 30 ml olive oil
- • 1 large yellow onion, diced
- • 2 medium carrots, diced
- • 2 item celery stalks, diced
- • 4 cloves garlic, minced
- • 300 g dried green or brown lentils, rinsed
- • 400 g diced tomatoes, canned
- • 1.4 L chicken or vegetable broth
- • 2 item bay leaves
- • 5 ml dried thyme
- • 5 ml smoked paprika
- • 1 sprinkle salt to taste
- • 1 sprinkle black pepper to taste
- • 100 g fresh spinach or kale, roughly chopped
- • 15 ml red wine vinegar
Instructions
- 1
Heat a large pot or Dutch oven over medium-high heat. Remove the sausage from its casings and add to the pot. Cook, breaking it up with a wooden spoon, until browned and cooked through, about 6-8 minutes. Remove sausage with a slotted spoon and set aside, leaving about 1 tablespoon of fat in the pot.
- 2
Add olive oil to the pot if needed. Add the diced onion, carrots, and celery. Sauté for 5-6 minutes until vegetables begin to soften, stirring occasionally.
- 3
Add the minced garlic, thyme, and smoked paprika. Cook for 1 minute until fragrant, stirring constantly to prevent burning.
- 4
Add the rinsed lentils, diced tomatoes with their juices, broth, and bay leaves. Stir well to combine.
- 5
Return the cooked sausage to the pot. Bring the soup to a boil, then reduce heat to low and simmer, partially covered, for 30-35 minutes until lentils are tender but not mushy.
- 6
Stir in the chopped spinach or kale and cook for 3-4 minutes until wilted.
- 7
Remove from heat and stir in the red wine vinegar. Taste and adjust seasoning with salt and pepper as needed.
- 8
Remove bay leaves before serving. Ladle into bowls and serve hot with crusty bread if desired.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"The red wine vinegar added at the end is crucial - it brightens all the flavors and cuts through the richness of the sausage. Don't skip this step! This soup tastes even better the next day as the flavors continue to develop."
