Lentil and Sausage Soup

Name: Lentil and Sausage Soup
Cook time: 35 min
Yield: 4 servings
Cuisine: american
Ingredients: 10 ml olive oil divided; 340 g Italian-style pork sausage casings removed if needed, cut or crumbled; 5 ml olive oil divided; 150 g yellow onion small dice; 120 g carrot small dice; 90 g celery small dice; 2 g fine salt plus more to taste; 12 g garlic minced; 30 g tomato paste; 200 g dried brown lentils rinsed and picked over; 1200 ml low-sodium chicken broth; 250 ml water; 400 g diced tomatoes with juices; 2 g dried thyme; 1 count bay leaf; 3 g fine salt plus more to taste; 1 g black pepper freshly ground; 10 ml red wine vinegar; 8 g flat-leaf parsley chopped

This is an American-style lentil soup built around browned sausage, aromatic vegetables, and brown lentils simmered until the lentils are tender and the broth is full-bodied. A small amount of tomato adds depth, while thyme and bay leaf keep the flavor direct and rustic.

By Julienne

Cook time: 35 minutes

Servings: 4

Ingredients

10 ml olive oil divided
340 g Italian-style pork sausage casings removed if needed, cut or crumbled
5 ml olive oil divided
150 g yellow onion small dice
120 g carrot small dice
90 g celery small dice
2 g fine salt plus more to taste
12 g garlic minced
30 g tomato paste
200 g dried brown lentils rinsed and picked over
1200 ml low-sodium chicken broth
250 ml water
400 g diced tomatoes with juices
2 g dried thyme
1 count bay leaf
3 g fine salt plus more to taste
1 g black pepper freshly ground
10 ml red wine vinegar
8 g flat-leaf parsley chopped

Instructions

Heat 10 ml of the olive oil in a large soup pot over medium heat. Add the sausage and cook, breaking it up, until browned and cooked through, about 5 to 7 minutes. Transfer the sausage to a bowl, leaving the fat in the pot. The sausage is browned with no pink remaining and the pot has browned bits on the bottom.
Add the remaining 5 ml olive oil to the pot. Stir in the onion, carrot, celery, and 2 g of the salt. Cook, stirring often, until the vegetables begin to soften, about 6 to 8 minutes. The onion is translucent and the carrots are slightly softened.
Add the garlic and tomato paste and cook for 1 minute, stirring constantly, until fragrant and the paste darkens slightly. The garlic smells cooked and the tomato paste looks darker and glossy.
Stir in the lentils, chicken broth, water, diced tomatoes, thyme, bay leaf, remaining 3 g salt, and black pepper. Bring to a boil, then reduce to a steady simmer. The pot is at a gentle simmer with small bubbles across the surface.
Simmer partially covered, stirring occasionally, until the lentils are tender and the soup has thickened slightly, about 20 to 25 minutes. Return the sausage to the pot for the last 5 minutes of simmering. The lentils are tender but not falling apart, and the sausage is hot throughout.
Remove the bay leaf. Taste and adjust with the optional red wine vinegar if you want more brightness. Ladle into bowls and finish with the optional parsley. The soup tastes balanced and the finished bowls are ready to serve.