Ah, the cozy embrace of a hearty soup—there’s nothing quite like it, especially when the days grow colder and the nights longer. This Easy Protein Packed Lentil Sausage Soup is like a warm hug in a bowl, bursting with flavors that remind me of that little café I stumbled upon in a sleepy town last fall. The rich aroma of lentils mingling with savory sausage fills the kitchen, creating a moment that feels both comforting and adventurous, as if your taste buds are embarking on a culinary journey of their own.
Steps
- Begin by heating a large pot over medium heat. Cook and break apart the sausage until thoroughly browned, which should take about 10-12 minutes. Set aside the cooked sausage on a paper towel-lined plate and keep 1 tablespoon of the drippings.
- Add the reserved drippings and butter to the pot. Sauté the diced onions, celery, and carrots for approximately 4 minutes until they begin to soften. Stir in the minced garlic and cook for an additional minute.
- Mix in the flour and tomato paste, cooking for 2 more minutes. Gradually add the chicken and beef broth while using a spatula to scrape the pot’s bottom for added flavor.
- Incorporate Worcestershire sauce, hot sauce, lentils, bay leaf, and seasonings into the pot. Bring the mixture to a boil, then lower the heat to a simmer, partially covering the pot for 45 minutes, stirring occasionally.
- Return the cooked sausage to the pot along with the drained diced tomatoes. Allow the soup to simmer for another 10 minutes. If desired, thin the soup with additional water or broth before serving.
Ingredients
- 1 lb. ground sausage, hot or mild
- 1 small yellow onion, diced
- 1 cup carrots, diced
- ½ cup celery, diced
- 2 tablespoons butter
- 3 cloves garlic, minced
- 2 tablespoons flour
- 1 tablespoon tomato paste
- 6 cups chicken broth
- 2 cups beef broth
- 1 teaspoon Worcestershire sauce
- 1 teaspoon hot sauce
- 1 cup dry brown lentils, rinsed
- 1 bay leaf
- 1 teaspoon dried basil
- ½ teaspoon dried parsley
- ½ teaspoon oregano
- ½ teaspoon mustard powder
- ¼ teaspoon pepper
- 1 can (14.5 oz.) diced tomatoes, drained
Nutritional Values
Calories: 439kcal | Carbohydrates: 30g | Protein: 23g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 1843mg | Potassium: 1025mg | Fiber: 12g | Sugar: 5g | Vitamin A: 3920IU | Vitamin C: 29mg | Calcium: 93mg | Iron: 5mg
FAQ
- Can I use a different type of lentil for this soup?
- While dry brown or French green lentils are recommended due to their ability to hold up well during cooking, green lentils may also be used, though they take longer to cook. Red or canned lentils are not advised as they can become too mushy.
- Is there a way to make this soup less salty?
- Yes, you can opt for low sodium broth, as the sausage already contains salt. This helps control the overall saltiness of the dish.
- Can I make this soup vegetarian?
- To make a vegetarian version, you can substitute the sausage with a plant-based alternative and use vegetable broth instead of chicken and beef broth.
- How can I store the leftovers?
- Leftovers should be stored in an airtight container and can be refrigerated for up to three days. For longer storage, you can freeze the soup for up to three months.
- What are some optional additions to enhance the soup?
- Adding chopped kale or spinach can enhance the soup. Kale should be added during the last 5 minutes of cooking, while spinach can be added in the last 3 minutes. These greens add extra nutrition and flavor.
Tips
- Choose the Right Lentils: Opt for dry brown or French green lentils as they hold up best during cooking. Avoid using red or canned lentils, as they tend to become mushy.
- Enhance with Greens: For added nutrition and texture, consider incorporating chopped kale or spinach. Add kale during the last 5 minutes of cooking, and spinach during the last 3 minutes.
- Adjust Salt Content: If you prefer a lower sodium option, use low-sodium broth. Since sausage already contains salt, this adjustment can help balance the overall salinity of the soup.
- Make it Lighter: Substitute ground turkey for sausage if you’re aiming for a lighter version of this dish without sacrificing protein content.
Equipment
- 3.5 Quart Dutch Oven – A high-quality Dutch oven, such as Le Creuset, which is recommended for making this soup.
- Silicone Spatula – Useful for “cleaning” the bottom of the pot to add more flavor to the soup.
- Food Storage Containers – Ideal for storing or freezing the soup, leak-proof, microwave, and dishwasher safe.
- Pinch Bowls – For measuring out seasonings ahead of time.
- Chef’s Knife – A high-quality, affordable chef’s knife for chopping vegetables and other ingredients.
- 16 oz. Storage Containers – For storing or freezing portions of the soup, stackable and safe for microwaving and dishwashing.
