Lentil Sausage Soup
Hearty one-pot lentil sausage soup with tender brown lentils, savory ground sausage, and vegetables in a rich, flavorful broth. Perfect comfort food that's easy to make and great for meal prep.
Ingredients
Spices & Seasonings
- 1 teaspoon dried basil Italian seasoning works as substitute
- 1/2 teaspoon dried parsley
- 1/2 teaspoon oregano dried preferred
- 1/2 teaspoon mustard powder
- 1/4 teaspoon black pepper freshly ground recommended
Main Ingredients
- 1 lb ground sausage hot or mild, based on preference
- 1 small yellow onion finely diced
- 1 cup carrots diced into 1/4-inch pieces
- 1/2 cup celery diced into 1/4-inch pieces
- 2 tablespoons butter unsalted preferred
- 3 garlic cloves minced fresh
- 2 tablespoons all-purpose flour
- 1 tablespoon tomato paste
Liquids & Broths
- 6 cups chicken broth low-sodium preferred
- 2 cups beef broth
- 1 teaspoon Worcestershire sauce
- 1 teaspoon hot sauce adds brightness, not spiciness
Lentils & Tomatoes
- 1 cup dry brown lentils rinsed and picked over
- 1 bay leaf remove before serving
- 14.5 oz canned diced tomatoes drained
Instructions
- Preheat a large pot over medium heat. Remove casings from sausage links if needed. Add sausage to the hot pot and break apart with a wooden spoon. Cook for 10-12 minutes, partially covering the pot halfway through cooking, until sausage is browned and cooked through. Transfer to a plate lined with paper towels. Reserve 1 tablespoon of drippings in the pot.
- Return the pot to medium heat with the reserved drippings and butter. Once butter melts, add diced onions, celery, and carrots. Cook for 4 minutes, stirring occasionally, until vegetables are soft and onions are translucent. Add minced garlic and cook for 1 minute until fragrant.
- Add flour and tomato paste to the pot. Stir constantly for 2 minutes to cook out the raw flour taste and concentrate the tomato flavor. The mixture will be thick and pasty.
- Gradually add the chicken broth and beef broth in splashes, scraping the bottom of the pot with a silicone spatula after each addition to deglaze and incorporate the brown bits. Once all broth is added, stir in Worcestershire sauce, hot sauce, rinsed lentils, bay leaf, and all seasonings (basil, parsley, oregano, mustard powder, and black pepper). Mix well.
- Increase heat and bring soup to a rolling boil. Once boiling, reduce heat to maintain a gentle simmer. Cover with lid slightly cracked and cook for 45 minutes, stirring every 10-12 minutes to prevent sticking.
- Add the cooked sausage and drained diced tomatoes back to the pot. Stir well and simmer for another 10 minutes. If soup is too thick, add 1/2 cup water or extra broth to reach desired consistency. Remove bay leaf before serving. Taste and adjust seasoning if needed.
Notes
Storage: Store in airtight containers in the refrigerator for up to 3 days or freeze for up to 3 months. Soup tastes even better the next day as flavors meld together.
Reheating: Warm gently on stovetop over medium-low heat, stirring occasionally. Add extra broth if soup has thickened.
Variations: Use ground turkey for a lighter option. Add chopped kale or spinach during the last 3-5 minutes of cooking. For spicier soup, use hot Italian sausage and increase hot sauce to 2 teaspoons.
Slow Cooker: Brown sausage in a skillet first, then add all ingredients (except flour and reserved drippings) to slow cooker. Cook on high for 4-5 hours or low for 7-8 hours.
Serving Suggestions: Serve with crusty bread, cornbread, or garlic bread. Pair with a fresh green salad for a complete meal.