Easiest Way to Make Perfect Lentil and Sausage Soup

Lentil and Sausage Soup. Place sausage in a large pot. Cook over medium high heat until evenly brown. Add onion, celery and chopped garlic, and saute until tender and translucent.

Lentil and Sausage Soup In a Dutch oven, cook sausage over medium heat until no longer pink. Drain fat and crumble sausage; return to Dutch oven along with remaining ingredients except mustard. Remove and discard bay leaf before serving. You can have Lentil and Sausage Soup using 16 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Lentil and Sausage Soup

  1. Prepare of green lentils.
  2. You need of Italian sausage.
  3. You need of medium onion, diced.
  4. Prepare of fire roasted pepper, diced.
  5. It’s of celery stalk, diced.
  6. You need of carrot, grated.
  7. Prepare of zucchini, quartered and sliced.
  8. You need of Roma tomatos, diced.
  9. Prepare of veal (or chicken) stock.
  10. It’s of garlic, pressed.
  11. You need of fennel seeds.
  12. It’s of dried red chili, minced.
  13. It’s of dried Italian herbs.
  14. Prepare of TT salt and pepper.
  15. You need of olive oil.
  16. It’s of water.

Heat oil in a large stockpot over medium heat. Add kielbasa, chicken broth, tomatoes, garlic, lentils, and bay leaves and bring to a boil. Remove vegetables from the pan and add the Italian sausage, removed from the casing, to the pan. In a large pot combine all ingredients bring to boil.

Lentil and Sausage Soup step by step

  1. Heat oil in large pot over medium heat. Add fennel seeds and dried chili flakes and sautee until aromatic, about 30 seconds.
  2. Add and brown sausage. Remove from pot and drain, reserving 1 tbsp of drippings.
  3. Return reserved drippings to pot with the onion, roasted pepper, celery, and sautee approximately 5 minutes.
  4. Add garlic, carrot, and herbs to pot and saute 5 more minutes.
  5. Add sausage and remaining ingredients with enough water to fill pot 2 inches from top and bring to a boil.
  6. After 30 minutes, place 2 cups of soup in a food processor, pulse until smooth, and return to pot. Reduce until desired consistency.

Add water if necessary, for desired consistency. Sprinkle with Parmesan cheese and serve. Heat the EVOO in a soup pot over medium-high heat. Add the sausage and cook, crumbling with a wooden spoon, until browned. Add the garlic, bay leaves, rosemary, carrots, onions and potatoes and.

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