Smoky Sausage and Lentil Soup
Smoky Sausage and Lentil Soup is a hearty, one-pot meal packed with rich, smoky flavors from sausage, paprika, and slow-simmered lentils. It’s filling, deeply satisfying, and perfect for a comforting meal any time of year.
Equipment
- Large pot For cooking the soup
- Ladle For serving
Ingredients
- 1 tablespoon olive oil
- 12 oz smoked sausage sliced (such as kielbasa or andouille)
- 1 small onion diced
- 2 cloves garlic minced
- 2 medium carrots peeled and diced
- 1 rib celery chopped
- 1 teaspoon smoked paprika
- ½ teaspoon cumin
- 1 cup brown or green lentils rinsed
- ½ cup crushed tomatoes
- 4 cups chicken or beef broth
- ½ teaspoon salt adjust to taste
- ½ teaspoon black pepper adjust to taste
- ¼ teaspoon red pepper flakes optional, for heat
- 2 tablespoons fresh parsley chopped, for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add sliced sausage and cook until browned, about 5 minutes. Remove and set aside.
- In the same pot, sauté diced onion, garlic, carrots, and celery for about 5 minutes until softened.
- Stir in smoked paprika, cumin, and lentils. Add crushed tomatoes, broth, and bay leaf.
- Bring to a simmer and cook for 25-30 minutes until lentils are tender.
- Return the sausage to the pot and stir. Adjust seasoning with salt, black pepper, and red pepper flakes if using.
- Ladle into bowls, garnish with fresh parsley, and serve warm.
Notes
- For a spicier version, use andouille sausage or add extra red pepper flakes.
- Leftovers store well in the fridge for up to 4 days.
- Pair with garlic bread or a simple salad for a complete meal.
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