Best 5 Lentil Soup With Smoked Sausage And Apples Recipes

Indulge in a hearty and flavorful culinary journey with our diverse collection of lentil soup recipes. From the classic combination of lentils, smoked sausage, and apples to the unique blend of lentils, coconut milk, and sweet potatoes, our recipes offer a symphony of flavors to tantalize your taste buds. Whether you prefer a traditional approach or are looking for a more adventurous twist, our lentil soup recipes are guaranteed to satisfy your cravings. So, grab your apron and embark on a delightful culinary adventure with our carefully curated selection of lentil soup recipes.

Here are our top 5 tried and tested recipes!

LENTIL SAUSAGE SOUP

Lentil Sausage Soup image

Provided by Ina Garten

Categories main-dish

Time 2h

Yield 4 quarts; 8 to 10 servings

Number Of Ingredients 27

Ingredients

1 pound French green lentils (recommended: du Puy)
1/4 cup olive oil, plus extra for serving
4 cups diced yellow onions (3 large)
4 cups chopped leeks, white and light green parts only (2 leeks)
1 tablespoon minced garlic (2 large cloves)
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
1 tablespoon minced fresh thyme leaves
1 teaspoon ground cumin
3 cups medium diced celery (8 stalks)
3 cups medium diced carrots (4 to 6 carrots)
3 quarts Homemade Chicken Stock, recipe follows, or canned broth
1/4 cup tomato paste
1 pound kielbasa, cut in 1/2 lengthwise and sliced 1/3-inch thick
2 tablespoons dry red wine or red wine vinegar
Freshly grated Parmesan, for serving
3 (5-pound) chickens
3 large onions, unpeeled and quartered
6 carrots, unpeeled and halved
4 celery stalks with leaves, cut in thirds
4 parsnips, unpeeled and cut in 1/2, optional
20 sprigs fresh flat-leaf parsley
15 sprigs fresh thyme
20 sprigs fresh dill
1 head garlic, unpeeled and cut in 1/2 crosswise
2 tablespoons kosher salt
2 teaspoons whole black peppercorns

Steps:

In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.
In a large stockpot over medium heat, heat the olive oil and saute the onions, leeks, garlic, salt, pepper, thyme, and cumin for 20 minutes, or until the vegetables are translucent and tender. Add the celery and carrots and saute for another 10 minutes. Add the chicken stock, tomato paste, and drained lentils, cover, and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, or until the lentils are cooked through and tender. Check the seasonings. Add the kielbasa and red wine and simmer until the kielbasa is hot. Serve drizzled with olive oil and sprinkled with grated Parmesan.
Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, salt, and peppercorns in a 16 to 20-quart stockpot with 7 quarts of water and bring to a boil. Skim the surface as needed. Simmer uncovered for 4 hours. Strain the entire contents of the pot through a colander, discarding the chicken and vegetables, and chill. Discard the hardened fat, and then pack the broth in quart containers.

LENTIL AND SAUSAGE SOUP

Lentil and Sausage Soup image

Lentil soup flavored with sausage. Serve with Romano cheese sprinkled on top of each serving bowl.

Provided by ANGCHICK

Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes

Time 3h15m

Yield 10

Number Of Ingredients 18

Ingredients

½ pound sweet Italian sausage
1 large onion, chopped
1 stalk celery, finely chopped
1 tablespoon chopped garlic
1 (16 ounce) package dry lentils, rinsed
1 cup shredded carrot
8 cups water
2 (14.5 ounce) cans chicken broth
1 (28 ounce) can diced tomatoes
1 tablespoon garlic powder
1 tablespoon chopped fresh parsley
2 bay leaves
½ teaspoon dried oregano
¼ teaspoon dried thyme
¼ teaspoon dried basil
1 tablespoon salt, or to taste
½ teaspoon black pepper
½ pound ditalini pasta

Steps:

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. Stir in lentils, carrot, water, chicken broth and tomatoes. Season with garlic powder, parsley, bay leaves, oregano, thyme, basil, salt and pepper. Bring to a boil, then reduce heat. Cover, and simmer for 2 1/2 to 3 hours, or until lentils are tender.
Stir in pasta, and cook 15 to 20 minutes, or until pasta is tender.

Nutrition Facts : Calories 353 calories, Carbohydrate 50.2 g, Cholesterol 17.3 mg, Fat 8 g, Fiber 16 g, Protein 18.9 g, SaturatedFat 2.7 g, Sodium 1008.5 mg, Sugar 5.1 g

SLOW COOKER LENTIL SOUP WITH SAUSAGE AND APPLES

Slow Cooker Lentil Soup With Sausage and Apples image

This simple slow cooker lentil soup is flavored with tart apple and hearty smoked sausage, and finished with a little sour cream and mustard. If you don't have time to sauté the onions and apples, you can skip that step, going straight to Step 2 and putting the ingredients directly into the slow cooker. Small green lentils (also called French lentils or lentils du Puy) have a peppery flavor and keep their shape when cooked instead of falling apart, giving the soup an appealing texture. However, you could also use black lentils or easier-to-find brown lentils, but keep in mind that brown lentils will fall apart as they cook, creating a thicker stew. (Here is the stovetop version of this soup.)

Provided by Sarah DiGregorio

Categories dinner, soups and stews, main course

Time 8h30m

Yield 4 to 6 servings

Number Of Ingredients 16

Ingredients

2 tablespoons unsalted butter
1 large yellow or red onion, finely chopped
Kosher salt and black pepper
2 tart-firm apples, such as Honeycrisp, peeled and diced
3 celery stalks, chopped into 1/2-inch pieces
6 garlic cloves, finely chopped
1 fresh sage sprig, leaves chopped, or 1/2 teaspoon dried sage
1 fresh thyme sprig
1 1/2 cups/12 ounces dry hard cider (see Tip)
3/4 pound smoked sausage, such as kielbasa or Andouille, sliced into 1/2-inch-thick coins
1 1/2 cups/10 ounces dried small green lentils (also called French lentils or lentils du Puy)
1/4 teaspoon ground nutmeg
2 teaspoons cider vinegar
1/4 cup sour cream
2 teaspoons Dijon mustard
4 to 6 scallions, thinly sliced, for garnish

Steps:

Melt the butter in a large (12-inch) skillet over medium-high heat. Add the onion, season with salt, and cook, stirring, until the onion is translucent, about 5 minutes. Add half the diced apples and cook, stirring until softened, adjusting the heat as necessary to avoid scorching, about 5 minutes. Add the celery, garlic, sage and thyme, and stir to combine. Pour in the cider and let it come to a bubble. Scrape the mixture into a 6- to 8-quart slow cooker.
Add the sausage, lentils, nutmeg, 1 teaspoon salt and a generous amount of black pepper to the slow cooker; pour in 3 cups water. Cover and cook on low until the lentils are tender and the flavors are mellowed and blended, about 8 hours. The soup holds well on the warm setting.
Just before you are ready to eat, add the vinegar. Stir together the sour cream with the mustard, then stir the mixture into the soup. Taste and add more salt and pepper if necessary. Serve in bowls topped with the scallions and remaining chopped apple.

LENTIL SOUP WITH SMOKED SAUSAGE AND APPLES

Lentil Soup With Smoked Sausage and Apples image

Flavored with apple, sausage and mustard, this slightly creamy lentil soup strikes a nice balance between delicate and hearty. Small green lentils, or French lentils or lentils du Puy, are khaki-colored legumes that have a peppery flavor and keep their shape when cooked instead, which gives this soup an appealing texture. You can also use black lentils or easier-to-find brown lentils, but keep in mind that brown lentils will fall apart as they cook, creating a thicker stew. This soup takes only a few minutes to throw together, and most of the time is spent in hands-off simmering time, putting it within reach for a weeknight. It's never necessary to soak lentils, as they cook relatively quickly. (You can find a slow cooker version of this recipe here.)

Provided by Sarah DiGregorio

Categories dinner, soups and stews, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 16

Ingredients

2 tablespoons unsalted butter
1 large yellow or red onion, finely chopped
Kosher salt and black pepper
2 tart-firm apples, such as Honeycrisp, peeled and diced
3 celery stalks, chopped into 1/2-inch pieces
6 garlic cloves, finely chopped
1 fresh sage sprig, leaves chopped, or 1/2 teaspoon dried sage
1 fresh thyme sprig, leaves chopped, or 1/2 teaspoon dried thyme
1 1/2 cups/12 ounces dry hard cider
3/4 pound smoked sausage, such as kielbasa or Andouille, sliced into 1/2-inch-thick coins
1 1/2 cups/10 ounces dried small green lentils (also called French lentils or lentils du Puy)
1/4 teaspoon ground nutmeg
2 teaspoons cider vinegar
1/4 cup sour cream
2 teaspoons Dijon mustard
4 to 6 scallions, thinly sliced for garnish

Steps:

Melt the butter in a large Dutch oven over medium-high heat. Add the onion, season with salt, and cook, stirring, until the onion is translucent, about 5 minutes. Add the half the chopped apples, and cook, stirring until softened, adjusting the heat as necessary to avoid scorching, about 5 minutes.
Add the celery, garlic, sage and thyme, and stir to combine. Pour in the cider and let it come to a bubble. Add the sausage, lentils, nutmeg and 4 cups water to the pot. Season with 1 teaspoon salt and a generous amount of pepper. Let the soup come to a boil, then decrease the heat to maintain a low simmer. Cover the pot and cook until the lentils are tender, 35 to 40 minutes.
Just before you are ready to eat, add the vinegar. Stir together the sour cream and mustard, then stir the mixture into the soup. Taste and add more salt and pepper if necessary. Serve in bowls topped with the scallions and remaining chopped apples.

SMOKED SAUSAGE AND LENTIL SOUP

Smoked Sausage and Lentil Soup image

I was looking for a hearty soup for a cold, rainy weekend. When I couldn't find exactly what I wanted, I made this soup using ingredients that appealed to me from a combination of recipes. What resulted was a thick, stick-to-your ribs soup that everyone enjoyed! This one will go into "our favorites" section of my cookbook!

Provided by Leslie in Texas

Categories Lentil

Time 2h30m

Yield 12 serving(s)

Number Of Ingredients 16

Ingredients

1 lb smoked sausage, diced (I used light smoked beef sausage)
1 lb lentils
1 tablespoon olive oil (or olive oil cooking spray)
2 onions, diced
1 cup celery, diced
1 cup carrot, diced
2 medium potatoes, peeled and diced
5 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 teaspoons oregano
1 teaspoon thyme
2 bay leaves
1 (28 ounce) can diced tomatoes in tomato puree
1 (6 ounce) can tomato paste
4 cups canned beef broth

Steps:

Wash and sort through lentils, removing any stones, etc.
In a large pot, heat the olive oil over medium-high heat.
Add the onions, celery, carrots and garlic. Cook, stirring often, until onions have begun to wilt, about 10 minutes.
Add remaining ingredients and heat until boiling, reduce heat to low, cover and simmer until lentils are tender, about 1 to 1 1/2 hours.
Remove bay leaves, let "rest" for about 15 minutes to blend flavors and serve.
This may be thinned with a little more broth or water if it becomes too thick.

Tips:

Choose the right lentils: Brown lentils or green lentils work best for this soup. They hold their shape well and won't disintegrate into mush.
Soak the lentils: Soaking the lentils for 30 minutes before cooking helps to reduce the cooking time and makes them easier to digest. You can also skip this step if you're short on time.
Rinse the lentils: Rinsing the lentils before cooking helps to remove any dirt or debris.
Use a good quality smoked sausage: The smoked sausage is a key ingredient in this soup, so it's important to use a good quality sausage that you enjoy the taste of. You can use any type of smoked sausage you like, such as kielbasa, andouille, or chorizo.
Add the apples at the end of cooking: The apples add a nice sweetness and crunch to the soup, but they can also get mushy if they're cooked for too long. Add them to the soup during the last 10 minutes of cooking.
Season the soup to taste: Once the soup is finished cooking, taste it and adjust the seasonings as needed. You may want to add more salt, pepper, or herbs.

Conclusion:

This hearty and flavorful lentil soup with smoked sausage and apples is sure to warm you up on a cold day. It's also a great way to use up leftover smoked sausage. Enjoy!