Today I want to share my recipe for Lentil and Sausage Soup. (You guys will tell me when you’ve had enough soup, right? When it’s too hot? I can’t help it, I love soup!)
Ok, back to the soup! Lentil and sausage are heavenly together. It’s a delicious combination, one of those flavor profiles that fit just right! I wanted to create a recipe combining red lentils (though I’m sure you can substitute green if you can’t find red) and was so pleased with the end result!
Lentil and Sausage Soup
Love Lentil Soup – here are a few more recipes to try!
Lentil and Sausage Soup
Lentil and Sausage Soup - Lentil and sausage are heavenly together. It's a delicious combination, one of those flavor profiles that fit just right!
- 1 cup red lentils
- 1 yam peeled & diced
- 1 pound mild Italian sausage
- 1 yellow onion peeled and diced
- 1 clove garlic peeled and finely diced
- 1 cup frozen peas
- 4 cups chicken stock
- 1-2 cups water
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Brown the sausage in your stock pot over medium heat. Get a good sear on both sides, cut it into small bite sized pieces. 8-10 minutes
- While the sausage is browning, chop the onion and peel and dice the yam into small half inch pieces. Also mince the garlic and set aside.
- When the sausage is browned, remove from the stockpot to a plate and set aside. If you need additional oil in the stock pot, add 1 tablespoon olive oil and then the onion & yam and sauté for about 5 minutes, season with salt & pepper. Add the garlic & sauté another minute before adding back in the sausage. Add the chicken stock and 1 cup of water. Loosen all the brown bits in the bottom of the pan by scraping them with your spoon. Give everything a good stir.
- Increase the heat to medium high and bring it to a boil. Reduce to a simmer and continue to cook for about 20-25 minutes or until the lentils and yams are cooked. Keep an eye on the soup and stir it a couple of times. If the soup is too thick, add in an additional cup of water.
- Add in the peas just before serving and stir well. They will heat thru heat thru immediately and the soup will be ready to serve.
p.s. I’ve also made this in the slow cooker. 7 hours on low – frankly I prefer the texture and flavor when cooked on the stove. The stove top blends the flavors perfectly and the veggies have more texture, however if you’re a slow cooker person – brown the sausage and put the remainder of the ingredients in the crock (with just 1 cup of water). Add the peas directly before serving.
I hope you give this soup a try real soon!