Author Notes
Lentil and Sausage Soup- a cool weather, feel-good soup. Easy to prepare, simple ingredients, and crazy amounts of flavor. Serve with freshly grated Parmesan and some nice crusty bread. —lemonpress
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Ingredients
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2 tablespoons
olive oil
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1
red onion, chopped
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4
cloves garlic, minced
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3/4 pound
Italian pork sausage
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2
large carrots, peeled and chopped
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2 cups
lentils, rinsed
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6 cups
beef broth
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1
28 ounce can diced tomatoes, with juice
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2 tablespoons
tomato paste
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2 teaspoons
rosemary
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1 teaspoon
oregano
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1 1/2 cups
fresh spinach, packed
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black pepper, to taste
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grated Parmesan, for garnish
Directions
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Heat a large cast iron pot over medium high heat and add in the olive oil.
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Add the onion and saute until translucent, about 3-5 minutes. Add in the garlic and sausage and cook, stirring occasionally, until the sausage is crumbled and browned.
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Add in the carrots and cook for another 3 minutes. Add in the lentils. Stir and let everything cook together for another 2 minutes.
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Pour in the beef broth, tomatoes (with juice), tomato paste, rosemary, and oregano. Bring to a boil, cover, reduce the heat to low, and let simmer for 30 minutes.
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Add in the spinach and simmer for 10 more minutes, adding more broth or water if the soup becomes too thick. Season with black pepper to taste.
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Serve the soup with freshly grated Parmesan and some nice crusty bread.
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