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Sausage Lentil Soup

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This soup is extremely good as it is written. However, you can substitute 2% milk for the heavy cream and use turkey italian sausage.

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Ingredients

  • 1 1/2 Cups lentils, soaked and rinsed thoroughly
  • 1 Lb. Italian sausage
  • 1 Tbsp butter
  • 1 Tbsp olive oil
  • 1/2 Cup carrots, diced
  • 1/2 Cup white onion, diced
  • 1/4 C leek, white part only, diced
  • 1/4 C celery, diced
  • 1 Tbsp salt
  • 1/2 tsp ground pepper
  • 1 Qt chicken stock
  • 2 Tbsp dijon mustard
  • 1 Tbsp red wine vinegar
  • 1 Cup heavy cream
  • 1 Cup fresh spinach, finely chopped
  • Grated parmesan to taste

Details

Preparation

Step 1

In a 2 quart saucepot, add butter and olive oil. Heat to melt butter then add sausage and brown evenly (make sure not to burn butter). Cook about 5 minutes or until done. Remove from pan and allow to cool.

After removing sausage, add onions, carrots, celery, leeks and seasonings to pot. Cook over medium-high heat until vegetables are tender (about 2-5 minutes). Add lentils and chicken stock, stir briefly and bring to a boil. Stirring occasionally to prevent from sticking to bottom of pan, when soup begins to boil, reduce heat and simmer until lentils are tender (about 45 minutes). While soup is simmering, slice sausage (if using links).

When lentils are tender, add cream, sausage, mustard, vinegar and 3/4 cup of the spinach. Stir to mix ingredients well. Return soup to boil and reduce heat to simmer for an additional 5 minutes.

Serve garnished with fresh spinach and parmesan cheese.

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