Lentil Soup with Sausage
- Ready In:
- 1hr 20mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 4 stalks celery, sliced
- 8 ounces turkey salami or 8 ounces kielbasa, coarsely chopped
- 4 cups chicken broth
- 4 cups water
- 2 cups dry green lentils
- 1⁄4 seedless orange, with peel
- 1 teaspoon dried marjoram
- 1 teaspoon dried savory
- 3 medium carrots, peeled and sliced
- 3 medium potatoes, peeled and sliced
directions
- In large heavy saucepan, heat oil over medium heat.
- Add onion and cook for 5 minutes, stirring occasionally.
- Add celery and sausage (use the kielbasa instead of the salami, if available) and cook for 5 more minutes, stirring occasionally.
- Add stock, water, lentils, the piece of orange, spices plus salt and pepper (to taste) to pot and bring to a boil.
- Reduce heat, cover partially and simmer for 30 minutes.
- Add carrots and potatoes, cover partially and simmer, stirring occasionally, for 35 minutes or until lentils are tender.
- Discard orange.
- Taste and add more salt and pepper if necessary.
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Reviews
-
Too good for words, but I will give some words of praise for this wonderful soup anyways. The quarter of orange really adds to the flavor of the soup. I was surprised. Very easy to prepare (especially if you use a Cuisinart for all of the cutting). The only thing I substituted was I used turkey kielbasa as I could not find turkey salami. As for menu suggestions, I think a nice Irish soda bread or oatmeal bread and some butter would be a tasty addition to this soup.
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Tweaks
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Yummy, and very easy! A nice, mild, comforting recipe for a cold fall day. I didn't have the seasonings listed, so used paprika, granulated garlic, sage and a hint of crushed red pepper in place of the marjoram and savory. It was still a bit bland for us, but that likely has more to do with my own reticence to add salt. Thanks!
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