Lentil and Sausage Pasta Soup

    Lentil and Sausage Pasta Soup


    36 people made this

    This is an excellent soup which can be made vegan very easily by omitting the sausages. Perfect for feeding people with different dietary preferences.

    Serves: 4 

    • 2 1/2 cups (625ml) vegetable stock
    • 3/4 cup dry lentils
    • 1/2 teaspoon salt
    • 1 bay leaf
    • 1/4 cup olive oil
    • 1 large red onion, chopped
    • 1 teaspoon chopped fresh thyme
    • 1/2 teaspoon chopped fresh oregano
    • 1/2 teaspoon salt
    • 1/2 teaspoon black pepper
    • 250g sausages, cut into 5mm slices
    • 1 bunch kale, stems removed and leaves coarsely chopped
    • 375g spiral pasta

    Preparation:30min  ›  Cook:25min  ›  Ready in:55min 

    1. Bring the vegetable stock, lentils, 1/2 teaspoon of salt and bay leaf to a boil in a saucepan over high heat. Reduce heat to medium-low, cover and cook until the lentils are tender, about 20 minutes. Add additional stock if needed to keep the lentils moist. Discard the bay leaf once done.
    2. As the lentils simmer, heat the olive oil in a frypan over medium-high heat. Stir in the onion, thyme, oregano, salt and pepper. Cook and stir for 1 minute then add the sausage slices. Reduce the heat to medium-low and cook until the onion has softened, about 10 minutes.
    3. Meanwhile, bring a large pot of lightly salted water to a boil over high heat. Add the kale and pasta. Cook until the pasta is al dente, about 8 minutes. Remove some of the cooking water and set aside. Drain the pasta then return to the pot and stir in the lentils and onion mixture. Use the reserved cooking liquid to adjust the moistness of the dish to your liking.

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