This Savory Lentil Sausage Soup recipe is a delicious high protein soup that takes less than an hour to make but tastes like it took all day.
Did you know that there is an official “Soup” month? Yep, it’s January. I don’t know why this should surprise me because we have a month for everything else. I can definitely get into this one though and I am sure I know why they (whoever “they” are) choose January. It’s just too cold for humankind right now, and soup is a great way to eat healthily and still feel full and satisfied after all of those lovely holiday cookies. All of this is the case with my Lentil Sausage Soup!I tried Lentils for the first time last year when I made Crockpot Green Lentil Curry. I don’t know why it was such a momentous thing, I love almost anything when it comes to legumes. There are different kinds of lentils, and they are often used as an alternative to meat because they are packed with protein. For more information consult A Comprehensive Guide to Lentils. You could definitely make this soup without the sausage for a vegetarian or vegan option.
One of the nice things about lentils versus other dried beans is that you don’t have to soak them for hours before cooking them. I chose green lentils because they keep their shape a little better than some of the other varieties. I put this soup together in less than an hour. It tastes like it took all day
There are a couple of steps that I took that are optional.
- I roasted and ground my own spices. You can use pre-ground.
- I used an immersion blender to lightly blend the lentils before combining the vegetables and spices. It thickens the soup. You can do this or skip it. See the spoon picture.
- You can use a spicier sausage or use crushed red pepper to kick it up a notch.
- Tip, you can drain ground meat in a doubled layer of coffee filters sat in a bowl. Then just pick up the edges and dump the meat into the pot.
Don’t have time to make it now? Pin it for later!
- 1 1/2 cups lentils I used organic green
- 6 to 8 cups of stock vegetable, turkey, chicken.
- 1 lb ground sausage I used medium spice
- 2 cloves garlic minced
- 4 carrots sliced thinly
- 4 stalks of celery sliced thinly
- 1 large onion diced
- 1 tbsp cumin seed*
- 1 tsp coriander seed*
- 1 tsp fennel seed*
- 1 bay leaf
- Crushed red pepper optional
- Olive or Canola oil
- salt and pepper
- Garnishes chopped cilantro yogurt, diced avocado, fresh tomatoes as desired
- Rinse lentils in a fine mesh strainer and drain.
- Brown sausage in a skillet drizzled with olive or canola oil. Remove sausage to a **paper towel to drain, but leave drippings in the pan.
- Saute lentils in the sausage drippings for a couple of minutes. Remove them to a 6-quart saucepan.
- Combine lentils with 6 cups of stock and add bay leaf. Bring to a boil for 5 minutes. Cover and allow reduce to a simmer for 40 minutes.
- While lentils cook, In the skillet that sausage cooked in, add 1 or 2 teaspoons of olive or canola oil if no drippings remain. Add Carrots, celery, and onion. Salt and pepper. Saute until they begin to soften.
- In a small pan, roast fennel, cumin, and coriander seed until fragrant. Grind in a spice or coffee grinder.
- Add spices, crushed red pepper, if using, and garlic to sauteed vegetables. Cook for another minute.
- Using an immersion blender, blend lentils lightly. You still want whole lentils visible. Blending thickens the soup.
- Combine sausage and vegetables with lentils. Cover with additional stock to get the desired thickness. Salt and pepper to taste. Heat through. Remove bay leaf.
- Serve with chopped cilantro and a dollop of yogurt and other garnishes as desired.
Ground spices can be used instead of roasting and grinding your own seeds.
*A coffee filter works great to drain ground meat.
If you like soup like we do, here are a few more of our favorites!