Indulge in a symphony of flavors with our Lentil and Spicy Sausage Soup, a hearty and delectable dish that will warm your soul on chilly evenings. This wholesome soup is not only packed with goodness but also incredibly easy to make. Discover a delightful blend of savory spices, tender lentils, juicy sausage, and an array of vegetables swimming in a rich and flavorful broth. Vegetarian enthusiasts can rejoice as we also offer a meatless version of this delectable soup, ensuring everyone can savor its comforting goodness. Gluten-free options are available for those with dietary restrictions, allowing everyone to partake in this culinary delight.
Let's cook with our recipes!
SPICY LENTIL AND SAUSAGE SOUP
This hearty soup is peppered with spicy sausage, ground spices and dried herbs, and fresh basil. The lentils are the perfect vehicle to carry the robust flavors from the red wine and hot sauce, and the tomato sauce ties everything together. This soup is rather spicy, so feel free to omit the hot sauce if you'd like to reduce the heat. The sausage can be substituted with vegan sausage or omitted altogether.
Provided by Vallery Lomas
Categories main-dish
Time 1h
Yield Makes 6 cups, serving 4 servings
Number Of Ingredients 20
Steps:
- Heat the olive oil in a large pot over medium heat. Add the sausage and cook, breaking into small pieces with a wooden spoon, until browned, 4 to 5 minutes.
- Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the carrots, celery and bell pepper and cook until softened, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute.
- Push the ingredients to the sides of the pot to make a well in the center. Add the chili powder, cumin and paprika in the well and toast until fragrant, 1 minute. Season with 1/4 to 1/2 teaspoon salt and 1/2 teaspoon pepper and stir in the bay leaf.
- Stir in the chicken stock, tomato sauce, red wine and lentils. Increase the heat and cook until boiling, then reduce to a hearty simmer. Cover and cook until the lentils are cooked through, 30 to 35 minutes.
- Remove from the heat, then stir in the basil, hot sauce and lemon juice. Taste to adjust the seasoning and serve over quinoa if desired.
SPICY SAUSAGE, BEAN / LENTIL, AND TOMATO SOUP
Steps:
- Heat 2 tsp. olive oil, add chopped onion and celery and saute until it's just starting to brown, about 5 minutes. Add minced garlic and saute 1 minute more, then add red pepper flakes, dried thyme, dried oregano, and ground fennel seed and saute 1 minute more. Cook beans / lentils separately with combo of water and chicken broth. When tender add onions. Add the rest of the chicken stock, diced tomatoes and juice, and bay leaves to the soup pot. Heat soup until it's barely boiling, then reduce heat. Add 2 tsp. more olive oil to pan that had onions, squeeze turkey sausage out of casings and saute until the sausage is nicely browned, breaking it apart with a metal turner as it cooks. (You may need a bit more olive oil if you don't use a non-stick pan.) Add browned sausage to soup pot, then deglaze the pan with 2 cups of the chicken stock, scraping the browned sausage bits off the bottom of the pan, and add that to soup pot. When lentils are soft, remove about 1/3 of soup mixture and use an immersion blender, food processor, or blender to puree the mixture until it's very smooth, about 2 minutes. (Be very careful with the hot soup if you use a food processor or blender.) Taste soup, season to taste with salt and fresh ground black pepper, and serve hot, garnished with chopped parsley if desired. This soup freezes well, so you might want to make a double batch and freeze some for lunches to take to work.
LENTIL AND SPICY SAUSAGE SOUP
Steps:
- Heat the oil. Saute the onion, garlic, bay leaves and celery until the onion is soft and translucent. Remove skins from sausages if necessary. Roughly chop sausages and add to pan with fennel seeds. Cook 3-4 mins until lightly golden. Add tomato paste and mix well to combine. Stir in lentils, tomatoes sugar and stock. Bring to boil. Reduce heat and simmer half covered for 30-40 minutes, or until lentils are cooked. Add more liquid if necessary. Taste for salt and pepper Put a small handful of spinach in bottom of each bowl. Put ladle of very hot soup in each bowl.
Tips:
- For a vegetarian version, omit the sausage and use vegetable broth instead of chicken broth. - For a spicier soup, add more red pepper flakes to taste. - If you don't have any fresh parsley, you can use dried parsley flakes instead. - Serve the soup with a side of crusty bread or crackers for dipping. - Be sure to season the soup to taste with salt and pepper before serving.Conclusion:
This lentil and spicy sausage soup is a hearty and delicious meal that is perfect for a cold winter day. It is also a relatively quick and easy soup to make, so it is perfect for a busy weeknight meal. With its combination of lentils, sausage, vegetables, and spices, this soup is sure to be a hit with the whole family.
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