Lentil and Sausage Soup

Lentil and Sausage Soup
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Rating: 5
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I made this as a recipe makeover using Johnsonville All Natural Sausage, instead of beef. The Sausage adds a depth of flavor that is just perfect. This is perfect Fall Comfort food.
Servings Prep Time
6 15
Cook Time
40
Servings Prep Time
6 15
Cook Time
40
Lentil and Sausage Soup
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
I made this as a recipe makeover using Johnsonville All Natural Sausage, instead of beef. The Sausage adds a depth of flavor that is just perfect. This is perfect Fall Comfort food.
Servings Prep Time
6 15
Cook Time
40
Servings Prep Time
6 15
Cook Time
40
Ingredients
Servings:
Units:
Instructions
  1. In a skillet, cook and brown Italian sausage until browned and crumbled.
  2. In a stock pot heat oil, add onions, carrots, celery, garlic. Sprinkle with a small dash of kosher salt. Saute on medium low heat until softened.
  3. Add cooked sausage, fresh oregano, pepper flakes, beef stock, canned tomatoes, and lentils. Bring to a high simmer, reduce heat and simmer for 30 - 40 minutes or until lentils are tender.
  4. Garnish each serving with Parmesan cheese & fresh parsley.
Recipe Notes

Slow Cooker Instructions:

After browning the sausage in a skillet, add sausage to a the crock of your slow cooker.

Saute  the onions, carrots and celery in the same skillet as the sausage was cooked, add to the slow cooker, add remaining ingredients except for the Parmesan and parsley and cook on low for 6 - 8 hours.

 

Adapted from Beef and Lentil Soup on Allrecipes.com

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