Lentil and Sausage Soup is both hearty and delicious. This one pot meal is a snap to make, freezes beautifully, and is packed full of vegetables and protein. It’s definitely comfort in a bowl!
I suspect it would be perfect on a cold winter’s day. However, it’s 90+ degrees outside, but in the air conditioning, it’s pretty perfect on a hot summer’s day! Given that we’re in the peak hurricane season, the leftovers are going into the freezer for ready to heat meals should we be unfortunate enough to have a hurricane come our way.
The ingredients for this delicious soup include smoked sausage, onion, celery, carrots, zucchini, garlic, chicken broth, petit diced tomatoes, salt, freshly ground black pepper, basil, oregano, thyme, and the star of the show – dry lentils.
The most time-consuming part of making this soup was cooking the sausage in a Dutch Oven. My sausage of choice is Conecuh Smoked Sausage, but Kielbasa or Italian Sausage could also be used. Unlike other sausages such as Kielbasa, the Conecuh Smoked Sausage needs to be cooked before using it in a dish to get rid of most of the fat.
When the sausage was done, I drained it on paper towels, and then pressed each piece with paper towels to get rid of as much of the grease as possible. I wiped out the Dutch Oven with paper towels, returned the pan to the heat, and added the onions, celery, carrots, and zucchini. I cooked the vegetables over medium heat for about 5 minutes, scraping up as much of the fond on the bottom of the pan as possible. Then, I added the garlic, and cooked the mixture for 30 seconds or so until the garlic was fragrant.
I returned the cooked sausage to the pan, and stirred the mixture to combine everything. Next, I added the chicken broth, tomatoes, salt, pepper, basil, oregano, and thyme, and gave the mixture a stir.
The lentils were the final ingredient. I brought the mixture to a boil, covered the Dutch Oven, lowered the heat to low, and simmered the soup for about an hour, at which time, the lentils were perfectly cooked, and the soup perfectly seasoned.
I served the Lentil and Sausage soup with a freshly made baguette and a glass of chilled Chardonnay. Yum!