Go Back
Sausage Lentil Soup

One-Pot Sausage Lentil Soup Recipe

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 lb Italian sausage, casings removed
  • 1 medium yellow onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 1 tsp smoked paprika
  • 1/2 tsp dried thyme
  • 1 cup dried brown lentils, rinsed
  • 4 cups chicken broth
  • 1 (14.5 oz) can diced tomatoes, with juices
  • 1 bay leaf
  • Salt and black pepper, to taste
  • 1 tsp red wine vinegar (optional)
  • Chopped fresh parsley, for garnish

Method
 

  1. Heat the oil in a large Dutch oven over medium-high heat. Add the sausage and cook, breaking it up, until browned and cooked through, 6 to 8 minutes.
  2. Add the onion, carrots, and celery. Cook, stirring occasionally, until softened, about 5 minutes. Stir in the garlic, smoked paprika, and thyme; cook 1 minute.
  3. Pour in the broth, tomatoes, lentils, and bay leaf. Bring to a boil, then reduce heat to a simmer, cover partially, and cook for 25 to 30 minutes, until the lentils are tender.
  4. Remove the bay leaf. Stir in the vinegar if using, then season with salt and pepper. Ladle into bowls, garnish with parsley, and serve hot.

Notes

The soup will thicken as it cools and especially overnight. When reheating, add a splash of broth or water to loosen it to your desired consistency. A Parmesan rind added with the broth gives an extra layer of savory flavor.