Lentil and Sausage Soup

Lentil Sausage Soup 1

This soup is unbelievable.  The lentils are so hearty and the sausage gives it an explosion of flavor in your mouth with every bite.  On a cold winter day, you couldn’t ask for anything more.
1Lb Ground Sausage
2 TBSP Olive Oil
1 Cup Lentils
1 Cup Onions – chopped
1 Cup Celery – chopped
1 Cup Carrots – chopped
2 Cloves Garlic – chopped
½ Tsp Thyme
½ Tsp Cumin
2 TBSP Tomato Paste
4 Cups Chicken Stock
2 TBSP Red Wine
1 Can Diced Tomatoes (14.5 oz)
2 Tsp Salt
Fresh Ground Pepper



In a medium bowl pour boiling water over the lentils and let them sit for 15 minutes, drain. 

In a medium saucepan, brown the sausage.  When the sausage is completely brown, remove from pan and set aside.

Saute the onions, celery and carrot in the pan.  If there is not enough grease from the sausage meat, add 2 tablespoons olive oil.   Cook approximately 10 minutes over medium-low heat, until the vegetables are soft.

Add the garlic, thyme and cumin and cook for 1 minute.  Add the tomato paste and mix thoroughly.

Add the wine and stir, deglazing the pan with the wine.  When all the ingredients are incorporated, add the chicken stock and the diced tomatoes.   Add the lentils.  Season with salt and pepper to taste.  Serve immediately.

If you are not going to serve this immediately, you may need to add a splash of chicken broth when you re-heat the soup.

Print Friendly, PDF & Email

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.