Lentil and Sausage Soup

This recipe has a secret ingredient: chicken sausage, in lieu of the pork sausage, kielbasa or Andouille typically used in a comforting soup like this. It adds the same savory, comforting flavor but with fewer calories, fat, carbs, sugars and sodium.

TOTAL TIME: 1 hr 15 min
Prep: 10 min
Inactive Prep: --
Cook: 1 hr 5 min
 
YIELD: 8 servings
LEVEL: Easy

ingredients

  • 1 tablespoon olive oil
  • 12 ounces fully-cooked chicken sausage, sliced into rounds
  • 1 medium onion, finely chopped
  • 2 medium carrots, finely chopped
  • 2 stalks celery, finely chopped
  • Kosher salt and freshly ground black pepper
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Directions

Heat the oil in a large heavy pot over medium-high heat. Add the sausages and cook, stirring occasionally, until browned, about 4 minutes. Remove the sausage to a plate. Add the onion, carrots and celery to the drippings in the pot and cook, stirring, until soft and just beginning to brown, about 5 minutes. Sprinkle the mixture with salt and pepper.

Add the garlic, cumin and red pepper flakes and stir until fragrant, about 1 minute. Add the lentils, tomatoes, bay leaf, 8 cups of water and the sausage. Bring to a boil, then reduce the heat to a simmer and cook until the lentils are soft, about 45 minutes. Remove the bay leaf before serving.

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