Julie's Sausage and Lentil Soup

Julie Van Rosendaal Says: I generally don’t even separate celery stalks from the bunch, but just slice directly off the end, leaves and all, until I have what looks like enough.

Sausage & Lentil Soup

Serves 4

canola or olive oil, for cooking with

1 mild or hot Italian or Chorizo sausage

4-6 celery ribs, chopped, including the leaves

1 19 oz. (540 mL) can lentils, drained

4 cups water, chicken or vegetable stock

salt & pepper

In a medium saucepan, heat a drizzle of oil over medium heat. Add the sausage, squeezing it out of its casing into the pan. Cook, breaking up the chunks, until it’s starting to brown. (Don’t worry about cooking it all the way through - it will simmer in the soup, adding tons of flavor.) Add the celery and cook for another minute or two.

Then add the lentils, water or stock, and some salt and pepper. Cover and simmer for about 15 minutes, adding extra liquid if it looks like it needs it.

Ladle into Bowls and Serve hot, with fresh, crusty bread.

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Showing the Latest of 6 Comments

admin
1 month ago

Great

csanz
2 months ago

delicious

clievers
1 years ago

I'm really looking forward to trying this Julie. I love Chorizo sausage. I'm also betting that Calgary's Spolumbo's Sausage would be great as well.

mjruedi
1 years ago

We loved the soup! I don't know why it only has two stars. I used bulk sausage without fennel. And I added orzo for a little bulk. I also used Great Northern Beans because the lentils were more expensive. Really tasty and easy.

migidymike
1 years ago

Looks awesome!

BigGirlPhoebz
12 months ago

sounds delish! I've made a similar soup using chicken sausage--it gives a nice complement to the chicken stock base and tastes great with lentils.

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