Sausage Lentil Soup

January 13, 2012 By

sausage lentil soupSausage Lentil Soup
adapted from this recipe

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Sausage and Lentil Soup
 

Ingredients
  • 12oz package Chicken Sausage
  • 1 onion, chopped
  • 1 cup chopped celery
  • 1 cup chopped carrots
  • 1 zucchini, chopped
  • 6 cups chicken broth (plus 2 cups water)
  • 1 14oz can diced tomatoes
  • 2-3 garlic cloves, chopped
  • 1 tsp salt
  • 1 cup dry lentils
  • black pepper, to taste
  • red pepper flakes, to taste
  • 1 Tbsp basil
  • 1 Tbsp oregano
  • 1 Tbsp parsley
  • 1 1/2 tsp thyme

Instructions
  1. Brown sausage. Drain off fat and dice into bite-size pieces.
  2. In a large pot, combine all ingredients and bring to a boil.
  3. Reduce heat, cover and simmer for about 1 hour or until lentils are tender.
  4. Add more water if thinner consistency desired. You can use an immersible blender to puree the soup and give it a thicker, stew-like consistency. Your choice!
  5. Serve with grated Parmesan cheese on top.

 

This Sausage Lentil Soup can be made vegetarian by skipping the sausage and using vegetable broth. If you’re eating gluten-free, double check that your sausage and broth are GF. You can also dump the whole thing in a crockpot and cook on low for 4-6 hours (until veggies are tender). I love easy, adaptable recipes!

This Sausage Lentil Soup recipe is linked up to Whole Food Wednesdays at Beyond the Peel, Gluten Free Wednesdays at Gluten Free Homemaker, Slightly Indulgent Tuesday at Simply Sugar & Gluten Free, Tasty Tuesday at Balancing Beauty & Bedlam,  Friday Food at MomTrends and Feasting in Fellowship Friday at Comfy in the Kitchen.

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Filed Under: GF, Home Cooking, Recipes

Comments

  1. LIB says:
    January 17, 2012 at 8:22 am

    looks great – might throw it all in my crockpot and see what happens!
    blessings
    http://bit.ly/wyGIcY

  2. France @ Beyond The Peel says:
    January 18, 2012 at 12:43 am

    Wow, sounds great. I love adding sausage to my lentil soups. It adds so much flavor and dimension. What a nice healthy choice to make it chicken sausage. All the herbs must really make this soup shine.

    I’m hosting Whole Food Wednesdays at beyond the peel. I hope you’ll come join us!

    http://www.beyondthepeel.net/2012/01/roasted-spiced-chickpeas-and-fennel-salad.html

  3. Shannon says:
    January 19, 2012 at 1:46 am

    This sounds wonderful. We ski on weekends, it would be perfect to come home to a crockpot of this ready to eat!

    Thanks for linking up to Friday Food on Momtrends.com!

Trackbacks

  1. Using Vegetables Past Their Prime says:
    March 27, 2012 at 11:04 pm

    [...] Then they’re easy to throw into the crockpot for Pulled Pork Sandwiches, soups (like Sausage Lentil Soup), or spaghetti sauce. I find that they do get a little “wet” as they defrost, so [...]