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.
Recipe courtesy of Bobby Deen
Print
Lentil and Sausage Soup
Total:
1 hr 15 min
Active:
10 min
Yield:
8 servings
Level:
Easy

Nutrition Info

Healthy
Total:
1 hr 15 min
Active:
10 min
Yield:
8 servings
Level:
Easy

Nutrition Info

Healthy

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
  • 3 cloves garlic, minced 
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon crushed red pepper flakes
  • 2 cups French lentils, picked through for stones, and rinsed
  • One 15-ounce can diced tomatoes
  • 1 bay leaf

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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