Lentil and Sausage Soup is the perfect hearty meal that combines the warmth of a classic soup with the robust flavors of seasoned sausage. This recipe is ideal for a cozy evening or to impress guests with very little effort.
Olive oil starts the soup off with a touch of healthy fat and flavor. Sausage brings a savory, meaty taste that forms the backbone of this dish. You can choose Italian or any variety you love. Onion, carrots, and celery serve as the aromatic base, giving the soup depth. The garlic adds a punch of flavor that brings everything together. Dried thyme and smoked paprika provide an earthy, smoky aroma, while the bay leaf adds a subtle layer of complexity. Dried green lentils thicken the soup and offer a hearty texture. Chicken broth is the flavorful liquid that ties all ingredients together. Diced tomatoes add a tangy sweetness. Finally, baby spinach infuses a fresh, healthy touch, balanced by a splash of lemon juice for brightness. Don't forget the salt and pepper for seasoning and fresh parsley for a vibrant garnish.
This hearty soup pairs wonderfully with a slice of crusty bread or a warm, buttery roll. A side salad with a light vinaigrette can balance the robust flavors of the soup nicely. Consider a glass of light red wine to complement the sausage's spices.
First, heat your olive oil in a large pot over medium heat. Toss in the sliced sausage and let it brown nicely. Once it's browned, take it out and set it aside. You’ll use the same pot for the veggies, which will soak up all that nice sausage flavor.
Into the same pot, add the onion, carrots, and celery. Sauté them until they’re tender, which should take about five minutes. Then, stir in the garlic, dried thyme, smoked paprika, and the bay leaf. Let them cook together for about a minute, just enough to get that wonderful fragrance going.
Now, pour in the lentils, chicken broth, and diced tomatoes. Give everything a good stir and bring it to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 30 minutes. This will give the lentils time to soften and soak up all the flavors.
After the lentils are tender, return the cooked sausage to the pot along with the baby spinach and lemon juice. Let it simmer for another five minutes, just until the spinach wilts down. Season with salt and pepper to taste, and don’t forget to fish out the bay leaf before serving.
Finish off by garnishing with some fresh parsley for that burst of color and freshness. Serve it up hot and enjoy!
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