Make Ahead

Lentil and Sausage Soup

June  1, 2020
Photo by Jen MATHEWS
Author Notes

This is my go-to cold weather soup recipe. It is hearty, healthy and just plain delicious. Most of the ingredients you will have in your pantry, so it’s easy to pull it together any weeknight. I love lentils, all kinds, but you could really substitute any type of bean in the soup and it would be delicious. —Jen MATHEWS

  • Prep time 15 minutes
  • Cook time 30 minutes
  • Serves 6
Ingredients
  • 1 tablespoon olive oil
  • 1 tablespoon bacon fat
  • 1 cup diced carrots
  • .75 cups diced celery
  • 1 medium onion, diced
  • 1.5 cups French lentils
  • 28 ounces can of peeled, whole San Marzano tomatoes, crushed by hand
  • 1 sprig rosemary
  • 4 links Italian chicken sausage, casing removed
  • 1.5 cups baby kale
  • 1.5 cups homemade croutons
  • 4 cups water
In This Recipe
Directions
  1. Heat the olive oil and bacon fat over medium heat in a large, heavy pot and add the carrots, celery, onion and garlic. Add a big pinch of salt. Cook until softened, about 5 minutes.
  2. Add sausage to the pot and continue to break apart the sausage with the wooden spoon, until the sausage is cooked through and in small pieces.
  3. Stir in the lentils, tomatoes and 4 cups water. Add the rosemary and a couple more pinches of salt. Bring to a boil and then lower the heat to a simmer. Cook until the lentils are tender, 15 to 20 minutes, adding more water if necessary to cover the vegetables.
  4. Add kale to the soup and cook for a few more minutes until it is bright green and tender. Serve and enjoy topped with your homemade croutons.

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