Sausage and Lentil Soup
Servings: 8
Ingredients
- 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
Instructions
- 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.
Notes
Boil diced potatoes for about 10 minutes or until soft but not mushy.