What could be better, this time of year, than curling up on the couch with a soft warm blanket, a fire in the fireplace and a warm bowl of soup to enjoy? I would argue, not much. This spicy sausage lentil soup recipe is one of those meal in a bowl soups that will leave you feeling full and happy with not much more than a hunk of crusty bread and a glass of your favorite red wine or beer.
Of course the reality is that you’re probably like me and slurping down this bowl of soup while standing at the kitchen counter going through the mail (which is only just junk mail now and you curse yourself for trying to sort through and find anything of value in it), your voicemail and attempting to either load or unload the dishwasher before lunch/dinner is over and you have to bolt out of the house for some other errand. But the blanket and fire thing is a nice thought, isn’t it? This sausage lentil soup is pretty easy to put together and once it’s on the stove you can set it and forget it for 40 minutes. I love a multi-tasking dinner recipe. Oh, not that the recipe is multi-tasking…I can be multi-tasking while dinner is cooking. To get the spicy kick in this, I used some kimchi sausage I get from my friendly butcher. I realize this type of sausage is not the normal meat case find. I had it in the freezer so I grabbed it and used it. This lentil soup recipe is really forgiving so you could use pretty much any sausage you like in it (spicy or not so spicy). For those of you non-meat eaters, you could leave the meat out entirely and still have a really good tasting homemade soup. Lentil soup is one of my all time favorite soups. If it’s on the menu, when I’m at a diner or old school restaurant, I almost always order it. I love that you can take something as simple as a lentil soup recipe and make it taste completely different just by changing up a couple of ingredients. But this recipe would be at home on any diner menu. ENJOY!
- 2 Large Sausage Links (approximately 1 pound)
- Olive Oil
- 1 Medium Onion (diced)
- 2 Stalks Celery (diced)
- 2 Medium Carrots (diced)
- 2 Cloves Garlic (minced)
- Kosher Salt
- Red Pepper Flakes
- 1¼ Cups Lentils (brown or green)
- 2 Bay Leaves
- 1 14½ Ounce Can Diced Tomatoes (fire roasted will give you more flavor)
- 6 Cups Chicken Broth (could also use vegetable broth)*
- Chopped Parsley
- Remove sausage from casing, add to large pot and cook over medium high heat, while breaking up the meat, to brown.
- Once sausage has browned you should have about 2 tablespoons of fat in the pan. If you don't, add enough olive oil until you do.
- Add onions, celery, carrots, garlic, a good pinch of salt and red pepper flakes (to taste) to the pan and give everything a good stir.
- Cook for 5-7 minutes or until the onions begin to soften (stirring occasionally), then add the lentils to the pan.
- Stir everything well and get the lentils coated with some of the fat and cook for 2 more minutes.
- Stir in the bay leaves, tomatoes and broth and bring everything to a boil.
- Once it's boiling, reduce to a simmer and cook for 40 minutes.
- If you like your lentils softer, you can cook the soup longer but check it every 10 minutes.
- Remove from heat, top with chopped parsley and serve.
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