Lentil and sausage soup

    (557)
    3 hours 15 min

    Serve with Pecorino Romano cheese sprinkled on top of each serving bowl.


    489 people made this

    Ingredients
    Serves: 10 

    • 225g (8 oz) Italian sausage, casings removed and chopped
    • 1 large onion, chopped
    • 1 stalk celery, finely chopped
    • 6 cloves garlic, chopped
    • 500g (1 1/4 lb) dried lentils, rinsed
    • 5 carrots, finely chopped
    • 1L (3 1/4 pints) water
    • 750ml (1 1/ pints) chicken stock
    • 2 (400g) tins chopped tomatoes
    • small handful chopped fresh parsley
    • 2 bay leaves
    • 1/2 teaspoon dried oregano
    • 1/4 teaspoon dried thyme
    • 1/4 teaspoon dried basil
    • 1 tablespoon salt, or to taste
    • 1/2 teaspoon black pepper

    Method
    Prep:15min  ›  Cook:3hr  ›  Ready in:3hr15min 

    1. Place sausage in a large pot. Cook over medium high heat until evenly brown. Add onion, celery and chopped garlic, and sauté until tender and translucent. Stir in lentils, carrot, water, chicken stock and tomatoes. Season with parsley, bay leaves, oregano, thyme, basil, salt and pepper. Bring to the boil, then reduce heat. Cover, and simmer for 2 to 3 hours, or until lentils are tender.

    Recently viewed

    Reviews & ratings
    Average global rating:
    (557)

    Reviews in English (423)

    Wildejedi
    0

    First time I've ever ate lentils. This recipe was fantastic  -  15 Nov 2015

    by
    0

    Really nice. Thanks for sharing.  -  11 Sep 2014

    by
    335

    Made in CrockPot. Best soup I have ever made. I substituted Turkey Sausage and doubled it. Also I omited pasta and 2 cups of water. Browned Turkey, Onion, garlic, and celery then put everthing in crockpot except diced tomatoes. Cooked on high for 3 hours. Added tomatos and cooked on low for 4- 5 hours.  -  11 Jan 2007  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate