Red Lentil Soup

Soup Weather

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Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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[Total: 3   Average: 5/5]

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Soup season is upon us and sometimes you just need a good bowl of soup. I love a bowl of soup with some good bread for dinner. Great for next day lunch, too.

  • 1 Pound Loose Italian Sausage
  • 2 Tablespoons Olive Oil
  • 1 Medium Onion (Chopped)
  • 3 Medium Carrots (Chopped)
  • 1/4 Cup Diced Red Bell Pepper
  • 1 Teaspoon Kosher Salt
  • 2 Garlic Cloves (Minced)
  • 1 Teaspoon Dried Rosemary
  • 4 Cups Chicken Broth
  • 3 Cups Water
  • 1 Cup Red Lentils (Rinsed)
  • 2 Cups Baby Spinach Or Baby Kale (Optional)
  • Parmesan Cheese For Garnish
  1. In large-size soup pot over a medium heat add olive oil. Add sausage and sauté 5 to 10 minutes until browned and crumbled. Remove sausage to a bowl, but keep the drippings. Add onions, carrots, and kosher salt. Cook 5 minutes until softened. Add red bell pepper, garlic, and rosemary. Cook 1 minute. Add chicken broth and water. Turn heat to high and bring to boil. Add lentils. Turn heat down to low and simmer 35 minutes until lentils are tender. Add cooked sausage. Stir in spinach or kale if you choose. Cook 3 minutes.
  2. Remove from heat. Ladle into bowls and garnish with grated Parmesan cheese.
  3. Serves 4
  4. Prep Time: 20 Minutes Cook Time: 55 Minutes Total Time: 75 Minutes
  5. "Work With What You Got!"
  6. © Victoria Hart Glavin Tiny New York Kitchen © 2018 All Rights Reserved

Victoria

Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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