Italian Sausage Lentil Soup

35saves
2hours15min


480 people made this

Choose red lentils as they cook quicker to a pulp or soft puree. Alternatively, use green or brown, which will retain their shape.

ANGCHICK

Ingredients
Serves: 10 

  • 250g Italian sausage, casings removed and chopped
  • 1 large onion, chopped
  • 1 stalk celery, finely chopped
  • 6 cloves garlic, chopped
  • 500g dried lentils, rinsed
  • 5 carrots, finely chopped
  • 4 cups (1 litre) water
  • 3 cups (750ml) 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

Directions
Preparation:15min  ›  Cook:2hours  ›  Ready in:2hours15min 

  1. Place sausage in a large saucepan. Cook over medium high heat until evenly brown. Add onion, celery and chopped garlic, and fry until transparent, about 5 minutes.
  2. Stir in lentils, carrot, water, chicken stock and tomatoes. Season with parsley, bay leaves, oregano, thyme, basil, salt and pepper.
  3. Bring to the boil, then reduce heat. Cover, and simmer for 1-2 hours, or until lentils are tender.

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Reviews (5)

Kira
by
2

Used different ingredients. 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. - 29 Sep 2008

Z
by
2

Something else. Very good flavour, lots of veggies that go well with the lentils. I modified this to make it in my slow cooker (reduced the water to 2 cups, left everything else was the same, but add parsley at the end if you are using fresh). I browned the sausage, onion, celery and garlic in a frypan, then added to slow cooker with other ingredients and let it cook for about 10 hours on low. Excellent, great consistency. - 29 Sep 2008

CHIGUSA
by
0

Altered ingredient amounts. This was a very good recipe. The only changes I made were 1. salt to taste since others said it was too salty, 2. used 2 ribs of celery (instead of one), 3. used twice as much italian sausage (and used hot instead of sweet), 4. cut out the water and used chicken stock exclusively, 5. used crushed tomatoes with italian seasonings instead of diced, 6. cut up a 6 oz. bag of fresh spinach and let it cook along, and 7. added crushed red capsicumsince we like it spicy. It was very tasty and made a ton! We'll have leftovers for days... - 29 Sep 2008

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