A light but hearty soup for any time of year, this sausage and lentil soup is simple to prepare (just chop and drop!) and is ready in just over an hour. Freezes great too!
Course Main Course
Cuisine American, Italian
Prep Time 15 minutesminutes
Cook Time 1 hourhour
Total Time 1 hourhour15 minutesminutes
Servings 12people
Calories 282kcal
Author Rachel Ballard
Ingredients
1poundItalian sausage turkey sausage also works
3/4cupchopped onion
2/3cupchopped celery
3/4cupsliced carrotsabout the same size as the celery
Heat a 5 quart or larger stock pot or cast iron dutch oven over medium high heat.
Remove any casings from your sausage if they are in links and add to the pan. Cook, breaking up the meat until no pink remains. About 7 minutes. Do not drain the fat.
Add all remaining ingredients and stir to combine. Bring to a boil, then reduce heat and simmer covered for 1 hour or until the lentils soften. Serve warm with a sprinkle of parmesan cheese.