Best Spicy Sausage Lentil Soup Recipes

SPICY LENTIL AND SAUSAGE SOUP

Steps:

• Heat the olive oil in a large pot over medium heat. Add the sausage and cook, breaking into small pieces with a wooden spoon, until browned, 4 to 5 minutes.
• Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the carrots, celery and bell pepper and cook until softened, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute.
• Push the ingredients to the sides of the pot to make a well in the center. Add the chili powder, cumin and paprika in the well and toast until fragrant, 1 minute. Season with 1/4 to 1/2 teaspoon salt and 1/2 teaspoon pepper and stir in the bay leaf.
• Stir in the chicken stock, tomato sauce, red wine and lentils. Increase the heat and cook until boiling, then reduce to a hearty simmer. Cover and cook until the lentils are cooked through, 30 to 35 minutes.
• Remove from the heat, then stir in the basil, hot sauce and lemon juice. Taste to adjust the seasoning and serve over quinoa if desired.

LENTIL SOUP WITH SPICY ITALIAN SAUSAGE

Steps:

• Heat oil in large pot over medium-high heat. Add sausage and cook until browned, stirring occasionally, about 5 minutes. Using slotted spoon, transfer sausage to bowl. Add onion, carrots, parsnips, celery, and Italian seasoning blend to drippings in pot; cook until onion is translucent and vegetables begin to soften, stirring often, 7 to 8 minutes. Add lentils; stir to coat. Add 3 quarts broth. Bring to boil; reduce heat to medium and simmer until lentils are tender, stirring occasionally and adding more broth by 1/4 cupfuls if soup is too thick, 20 minutes.
• Add sausage to soup and simmer until vegetables are tender and flavors blend, 10 to 12 minutes. Season to taste with salt and pepper. Stir in spinach. Cook until spinach is wilted, about 3 minutes.

SPICY SAUSAGE, BEAN / LENTIL, AND TOMATO SOUP

Steps:

• Heat 2 tsp. olive oil, add chopped onion and celery and saute until it's just starting to brown, about 5 minutes. Add minced garlic and saute 1 minute more, then add red pepper flakes, dried thyme, dried oregano, and ground fennel seed and saute 1 minute more. Cook beans / lentils separately with combo of water and chicken broth. When tender add onions. Add the rest of the chicken stock, diced tomatoes and juice, and bay leaves to the soup pot. Heat soup until it's barely boiling, then reduce heat. Add 2 tsp. more olive oil to pan that had onions, squeeze turkey sausage out of casings and saute until the sausage is nicely browned, breaking it apart with a metal turner as it cooks. (You may need a bit more olive oil if you don't use a non-stick pan.) Add browned sausage to soup pot, then deglaze the pan with 2 cups of the chicken stock, scraping the browned sausage bits off the bottom of the pan, and add that to soup pot. When lentils are soft, remove about 1/3 of soup mixture and use an immersion blender, food processor, or blender to puree the mixture until it's very smooth, about 2 minutes. (Be very careful with the hot soup if you use a food processor or blender.) Taste soup, season to taste with salt and fresh ground black pepper, and serve hot, garnished with chopped parsley if desired. This soup freezes well, so you might want to make a double batch and freeze some for lunches to take to work.

SPICY SAUSAGE LENTIL SOUP

Steps:

• Heat olive oil in large soup pot. Add onion, carrot, garlic, and sausage to the pot, Saute for 8 minutes, stirring often. Break up the sausage into small bits as it cooks.
• Add the remaining ingredients to the pot, bring to a boil, then reduce heat and simmer 1 hour.

LENTIL AND SPICY SAUSAGE SOUP

Steps:

• Heat the oil. Saute the onion, garlic, bay leaves and celery until the onion is soft and translucent. Remove skins from sausages if necessary. Roughly chop sausages and add to pan with fennel seeds. Cook 3-4 mins until lightly golden. Add tomato paste and mix well to combine. Stir in lentils, tomatoes sugar and stock. Bring to boil. Reduce heat and simmer half covered for 30-40 minutes, or until lentils are cooked. Add more liquid if necessary. Taste for salt and pepper Put a small handful of spinach in bottom of each bowl. Put ladle of very hot soup in each bowl.

SPICY SAUSAGE AND LENTIL SOUP

Steps:

• 1. Heat a few tablespoons of olive oil in a large skillet and sautee onion until tender. Add sausage and fry till crumbly and crustily browned. Drain and set aside.
• 2. Place lentils in a pot and cover with water. Bring to a boil and start throwing in boullion cubes. 1 cube per cup of water, if you want to measure, or just keep throwing them in till you get a nice flavored broth. (Keep in mind that you're going to add curry later, so don't go too heavy on the boullion. You can add more at any time.)
• 3. At this point you can decide whether or not to puree the soup. The advantages to puree-ing are a.) you don't have to deal with the husks of the lentils floating around in your bowl or getting stuck in your teeth, and b.) it's kind of fun to chop stuff up with a food processor, or an immersion blender, if you have one (even more fun!).
• 4. Reduce heat to simmer and add olive oil, garlic, and sausage. I like to scrape some of the pan drippings into the mix. Yum!
• 5. Dump in some curry powder till you get the flavor you want.
• 6. Cook until lentils are tender, usually 30 to 45 minutes. (You can leave this soup to simmer for as long as you want.)
• 7. About 10 minutes before serving, add cilantro to taste. (The more, the better in my opinion!) You may or may not need any salt. Taste and adjust boullion and curry seasonings if needed. If the flavor is too strong or salty, just add more water.

SPICY SAUSAGE LENTIL SOUP

Steps:

• Chop the onion (medium coarse) and set aside. Chop celery stalks (about 1/2 inch dice), set aside. Chop sausage into bite size chunks and add to container with the celery. Rinse the lentils in cold running water. Cut 3 inch long strip of orange rind. In a large heavy saucepan, heat the oil over medium heat. Add the onion and cook for 5 minutes, stirring occasionally. Add the celery and sausage and continue cooking for additional 5 minutes, stirring occasionally. Add stock, water, lentils, orange rind, marjoram and savory. Bring to boil, reduce heat, partially cover, and simmer, setting your timer for 30 minutes. While that is simmering, chop the carrots and and the potatoes into 1/2 inch dice. Peel the potatoes if you want, but not necessary. After the initial ingredients have simmered for 30 minutes, add the carrots and potatoes, and continue simmering (partially covered) until the lentils and potatoes are tender, about 20 minutes more. Check to see if carrots and potatoes are done to your liking. Discard the orange rind. Season with salt and pepper.