Best 3 Lentil And Spicy Sausage Soup Recipes

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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



Spicy Lentil and Sausage Soup image

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

3 tablespoons extra-virgin olive oil
6 ounces andouille or fresh Mexican chorizo sausage, casings removed, crumbled (see Cook's Note)
1 medium onion, chopped (about 2 cups)
3 small carrots, peeled and thinly sliced (about 1 cup)
2 celery stalks, chopped (about 2/3 cup)
1/2 bell pepper, chopped (about 1/2 cup)
5 garlic cloves, finely chopped
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon paprika
Kosher salt and ground black pepper
1 dried bay leaf
4 cups low-sodium chicken stock
One 15-ounce can tomato sauce
1/2 cup red wine
1 cup green dried lentils, rinsed
1/2 cup chopped fresh basil
1 tablespoon hot sauce
1 tablespoon lemon juice, lime juice, apple cider vinegar or white wine vinegar
Cooked quinoa, for serving (optional)

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



SPICY SAUSAGE, BEAN / LENTIL, AND TOMATO SOUP image

Categories     Bean

Yield 6

Number Of Ingredients 15

2 tsp. + 2 tsp. olive oil (or more, depending on your pan)
1 onion, chopped
1 cup finely diced celery
1 T minced garlic (or less, but I like a lot of garlic in this)
1/2 tsp. hot red pepper flakes (more or less to taste)
1/2 tsp. dried thyme
1 tsp. dried Greek or Turkish oregano (or regular oregano will work, but don't use Mexican oregano)
1 tsp. ground fennel seed (optional, but this really adds to the flavor)
5 links (19.5 oz.) hot turkey Italian Sausage
8 cups chicken stock
3 cans petite dice tomatoes with juice (14.5 oz. can)
1 1/2 cups dried brown lentils or small beans
2 dried bay leaves
salt and fresh ground black pepper to taste
chopped fresh parsley for garnish (optional)

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



LENTIL AND SPICY SAUSAGE SOUP image

Categories     Soup/Stew     Tomato     Brunch     Braise     Sauté     Winter

Yield 4 - 6

Number Of Ingredients 14

2 tablespoons of olive oil
1 onion finely chopped
1 large clove of garlic crushed
3 bay leaves
2 sticks of celery finely chopped
500 grams spicy sausages. ie chorizo or chilli pork
1/2 teaspoon of fennel seeds
2 tablespoons of tomato paste
150 grams of Puy lentils.
2 x 400 gram tins of crushed tomatoes
1 teaspoon of caster sugar
3 cups of stock
salt and freshly ground pepper
4 small handfuls of baby spinach

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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