Lentils and Sausage. Bet you didn’t know they were a match made in heaven. I didn’t know. My husband and I have a fondness for Lentils.. I make several different variations of Lentil Soup often and am always trying to think of new flavors for it. This morning before work I decided to throw together a soup for us to eat throughout the day. Making soup is mindless for me- its just one of those things that I can always make taste good.. throw in enough spices and any pot of simmering anything can taste wonderful. SO anyways this morning I was looking through the freezer- saw the package of Italian Sausage and went with it. The awesome flavor the lentils and Sausage created was exciting for me- one you will most likely see me use again in a different format.
So here it is.. Another Soup Recipe. Its inexpensive, fast and easy to make.. and will work really well in a crock-pot if you choose that route. This morning I actually cooked the soup on the stove so that I could bring some with me for lunch and then transferred it to my crock-pot turned it on low and left it on all day- so my husband could come home from work to hot soup ready for him. If you cook it in a crock pot- the only thing you will want to do different is to pre-cook the meat and then throw the cooked meat into the crock pot with all the other ingredients.
Ingredients
- 1 Package (uncooked) Spicy Italian Sauce Links
- 1 Large Onion Chopped
- 5 Carrots Chopped
- 3 Stalks Celery Chopped
- 1 LB Bag Dried Pardina Lentils (Brown Lentils) (roughly 2 1/3 cup)
- 1 TBS Salt
- 1 TBS Better than Bouillon Beef Stock (Or Chicken)
- 1 TBS Garlic Powder
- 1 Tsp Black Pepper
- 1 Tsp Dried Thyme
- 1 Tsp Dried Rosemary
- 1 Tsp Dried Oregano
- 14 cups Water
Directions
- Cut Sausage links into bite sized pieces (Tip: Do this while the meat is still partially frozen for a cleaner cut)
- In a Large Heavy Bottomed Soup Pot Cook the Sausage with a little bit of oil. Once the sausage is fully cooked- drain the excess oil.
- In the pot- add to the meat the Onions and Saute briefly. Add the remaining ingredients and spices (in whatever order suites your fancy )
- Bring the soup to a gently boil- cover and cook for 1 hour. Stir the soup every so often. Give it a taste test towards the end of its cooking time and adjust spices according to your preference.
- Serve!
Try adding A few handfuls of spinach to the soup (or other greens). Remove the soup from heat once the spinach wilts. You could also throw other root vegetables – I almost added Jerusalem artichokes- but left them out as I was running too short on time to peel and chop them this morning.
Hope you love this soup as much as we did!!
xo,
Brittany
{ 7 comments… read them below or add one }
This sounds great on this cold icy day. I think this will be on my stove top today or my crockpot depending on what is cancelled due to the ice. I even have sun chokes I could add. I’ve never tired them and this sounds like the perfect place to do that.
Thank you!
Yay! If you add the sunchokes I would love to hear how the end result is
Hope you love it!
This looks really amazing! I’m always looking for non-chicken soup soup recipes and I’m glad that I found this!
I love how easy this soup is to throw together! Its getting added into our regular rotation the next few cold months for sure
This looks gorgeous and I bet it tastes just as nice!
This soup was FABULOUS. Amazing as it was, the next day leftovers reheated were even better. It’s so perfect if you live in a part of the country where it’s still bitterly cold. This soup will warm you to your bones. We used a sweet italian sausage since that’s what we had on hand. This soup is delicious; it makes you think of being home and by a warm fireside.
Thisis certainly real tasty comfort food!
MMMMMMM,..Great to enjoy in these colder evenings!