Sausage Lentil Soup – Slim Kitchen

This simple lentil soup made with sausage is one of our food meals because I always have a bag of dried lentils and sausages in the refrigerator in the pantry. It can be made with any combination of sausages, vegetables and spices you like to fill for filling for your crowd to feed.

Lentils have always been a staple in my pantry and I use them more than ever. They are nutrient-burned, full of plant-based proteins, affordable and are used continuously in a cool, dry storage room. Plus, they absorb the flavor, making it perfect for many different recipes, especially for this lentil sausage soup.

The key to making this lentil soup really delicious is the sausage. Spice and sausage seasoning soup requires a lot of extra ingredients. So you need to choose a sausage that has a lot of flavors. Usually, I would use spicy Italian sausages because I like the subtle calories of spicy sausages increase the soup.

The rest of the soup can be made almost with your favorite combination of vegetables, soups and spices. Think of it as cleaning your pantry lentil soup. You can use fresh or frozen vegetables, canned beans or rice, exchanged with different sausages or other proteins. Plus, it freezes very well so you can make up for large batches and freeze them to make later meals.

How to make sausage lentil soup

Sausage is a key element in adding a lot of flavor to this soup without many ingredients. To maximize this flavor, first remove the sausage from the crust. Just make the gap through the sleeve and you can remove it. Brown sausages until cooked. Usually you don’t need extra oil because the sausage itself has enough fat, but you can add some olive oil if you want.

Next, you want to add onions, carrots, celery and red peppers. They will absorb all this flavor from the brown sausage. Cook them for 5-7 minutes until they start to soften and the onions start to become translucent.

If used, add garlic, bay leaves, Italian spices and red pepper flakes. Cook for about one minute until the garlic becomes fragrant.

Now it’s time to dry lentils. Add them to the pan, stir them thoroughly, and add chicken broth. Bring to a boil, cook for about 40-45 minutes, until the lentils are tender.

Stir the spinach until wilted. Then season with salt and pepper. Serve with a nice green salad and some crusty bread.

Simple pantry exchange and tips

• sausage: Any type of sausage works for this lentil soup. Usually, I like to start with the original sausage because it adds maximum flavor, but thinly sliced ​​cooked sausages can also be used. If you don’t have sausage, you can use ground meat (chicken, turkey, beef or pork) and add these Italian sausage spices to mimic the same flavor.
• onion: If you don’t have onions, you can substitute for leeks or scallions. You need about 1 cup. You can also use about 1 tablespoon onion powder or 1/4 cup of dehydrated onion.
• Carrots, celery, red bell peppers: You can substitute any combination of fresh or frozen vegetables for carrots, celery and red bell chili. After cooking the sausage, just add the heartier vegetables. If you are using faster cooking vegetables (or most frozen ones), add them in the last 10-15 minutes of cooking to avoid them becoming mushy.
• garlic: If you don’t have fresh garlic, you can use garlic powder, chopped garlic (the kind in oil), or dehydrated garlic. Plan for each clove or 1 teaspoon chopped or dehydrated garlic on 1/2 teaspoon powder.
• Bay Leaf: If you don’t have any Bayeous, you can leave it out. You can place 1/4 teaspoon of dried oregano or dried thyme in its place.
• Italian seasoning: If you don’t have Italian seasoning, just add any combination of oregano, thyme, rosemary, parsley and majoram.
• Red pepper flakes: If you want a more fragrant soup, add some red pepper flakes. You can substitute it with fresh jalapeno, Chipotle Pepper in Adobo or chili powder. If you use chili powder or chili powder, it will also add to the smoky flavor.
• Lentils: Traditionally, this soup is made with dry brown or green lentils. Green or yellow peas will also work. I don’t recommend using red lentils as they break down when they are cooked. If you don’t have lentils, you can make it with any type of canned beans.
• chicken soup: Any type of soup can work for this soup. You can also use water and Bouillon.
• Fresh spinach: If you don’t have freshness, use frozen spinach. You can also add green greens like kale or cassava, but add them with other vegetables so you have plenty of time to cook. You can also miss it or replace another vegetable such as zucchini, mung beans, or cauliflower. Just add them 10-15 minutes before preparing the soup so you have time to cook.

How to freeze lentil soup?

Sausage lentil soup can be frozen in an airtight container for 3-4 months. Make sure to let it cool completely before freezing and leave a little space in the container as the soup will swell when freezing.

Recipe Ideas

There are many ways to customize this soup to make it itself.

• Add some cans to the soup and diced tomatoes. Add the juice and add the tomatoes when adding the spinach.
• For more tomato flavor, add 1-2 tablespoons of tomato sauce to the soup when you add garlic.
• For vegetarian soups, use thinly sliced ​​sausage or minced meat products.
• Try using different types of sausages to change the flavor.
• Exchange any vegetables you have on hand to use the stuff in the refrigerator or refrigerator.
• Add some white Cannellini beans to make the soup even more exciting.
• Add some pesto and parmesan cheese to your finished soup.
• Make an extra spicy soup by adding a few fresh chopped jalapeños instead of bell pepper.

How to make Carraba’s sausage lentil soup?

If you like Carraba’s lentil sausage soup, you can easily make this soup taste similar. First, add about 1 cup of diced ham to the sausage. Then add 2 tablespoons of tomato sauce and 1-2 chopped fresh tomatoes, add the garlic. You will have Carraba imitation.

Can I make this in a slow cooker?

You can make lentils and sausage soup in a slow cooker. First brown the sausage. Add onion, carrots, celery and red peppers. Cook for 5-7 minutes, then add garlic, bay leaves and spices. Cook for 1 minute and add the lentils and broth. Cook at low points for 6-8 hours or high for 4 hours. Add spinach to the last ten minutes.