Sausage and Lentil Soup, also known as Spanish Lentil Soup or Sopa de Lentejas originates in Spain and is typically made using chorizo. We substituted a local fresh sausage and added smoked sausage creating a tasty, comforting meal.
Sausage & Lentil Soup
Almost annually we host International students from around the world. Our current student is from Spain (small town near Madrid) and living with us for the entire school year. It’s his first time leaving Spain and travelling so far from home.
He likes to cook and loves to eat so as you can imagine the two of us get along quite well. One of the dishes he says he misses the most is his Momma’s sausage and lentil stew made with small brown lentils. So I tried to recreate it the best I could using the ingredients he told me to use and a few of my own. The result? Our student told me it tasted similar to his mom’s and I almost cried. What a compliment!
Curious and Curiouser
He and I have talked about this stew many times. Because I ask a lot of questions. Soup is a fairly simple vessel but it’s important to build flavours.
I’ve made this soup a couple times now using either green or brown lentils. Both worked well.
Spanish Sausage and Lentil Stew
While he loves it, he also tells me his version of this dish is more like a thick stew. They add potatoes into the stew while cooking it which would help thicken it. I opted to finish our soup with diced, cooked potatoes mixed with fresh parsley, lemon and olive oil. This mixture complimented the soup perfectly.
We simply adore this young man and have gotten to know his parents through this journey. I hope we get to go to Spain one day to meet them. I’m sure the wine, food and conversation would free flow non stop. I would love to cook with them!
- Did you know lentils are considered pulses and extremely good for you? One cup of lentils = 6.59 mg of iron. So if you are feeling like you are lacking in iron, lentils are a great way to add more iron, fiber and vitamin A to your diet.
- Make this soup vegan by omitting the sausages and using vegetable stock.
- I’ve made this soup without the smoked sausage, only using fresh crumbled and it’s great.
- Substitute chorizo or andouille sausage for the smoked and fresh.
- If there are celery leaves on your celery, chop them up and add them to the soup.
- If you are in Calgary, I recommend Spolumbo’s sausages.
More soup recipes to dive into
- Mulligatawny Soup
- Chicken Tortilla Soup
- Carrot and Cumin Soup
- Slow Cooker Beef Minestrone Soup
- Turkey Meatball Soup
If you made this recipe tag Wanda Baker on Instagram and hashtag it #bakersbeans and please comment below!
- 1 tbsp olive oil
- 5 mild fresh Italian sausages
- 1 onion, diced
- 3 carrots, peeled if needed and chopped
- 2 celery stalks, chopped
- 1/2 cup cured sausage, diced
- 1 tsp fennel
- 1 tsp oregano
- 1/2 tsp each salt and pepper
- 2 cups brown lentils
- 2 bay leaves
- 10 cups chicken stock
- 1/4 tsp smoked paprika
Potato & Parsley Mix
- 1/2 cup cooked, dicded potatoes
- 1 tbsp chopped parsley
- 1/4 tsp lemon zest
- squeeze of lemon juice
- Olive oil
- Heat oil in a large pot over medium high heat. Cut casings of fresh sausages and squeeze sausage into hot pot. Break up the chunks using a potato masher. Cook until browned. Remove to a bowl using a slotted spoon.
- In same pot add another drop of olive oil. Mix in onions, carrots and celery and let cook 5 minutes. Then add cured sausage, fennel, oregano, salt and pepper. Cook until onion is translucent, stirring occasionally.
- Add lentils, bay leaves, chicken stock and smoked paprika. Bring to boil; reduce heat to medium, add Italian sausage and simmer until lentils are tender. This could take 30-45 minutes.
- Season to taste with salt and pepper. Ladle into bowls and top with potato parsley mix.
Potato Parsley Mix
- Mix all ingredients together in a bowl. Season with salt. Sprinkle on top of hot soup.