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
Lentil and Sausage Soup
Total:
1 hr 15 min
Prep:
10 min
Cook:
1 hr 5 min
Yield:
8 servings
Level:
Easy

Nutrition Info

Healthy
Total:
1 hr 15 min
Prep:
10 min
Cook:
1 hr 5 min
Yield:
8 servings
Level:
Easy

Nutrition Info

Healthy
Total:
1 hr 15 min
Prep:
10 min
Cook:
1 hr 5 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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