Go Back Email Link
+ servings
A bowl with lentil sausage soup and a spoon.
Print

Lentil Sausage Soup

This hearty soup is filled with vegetables, lentils, beans, and sausage, in a thick tomato broth full of savory flavor.
Course Dinner, Main Course
Cuisine Greek
Prep Time 10 minutes
Cook Time 1 hour
Servings 6
Calories 527kcal

Ingredients

  • 4 tablespoons extra virgin olive oil
  • 4 garlic cloves finely chopped
  • 1 onion finely chopped
  • 1 lb sausages
  • cup brown lentils
  • 1 large carrot
  • 2 celery stalks
  • 4 oz green beans
  • 2 cups grated tomatoes
  • 4 cups chicken stock
  • 3 cups water
  • 1 bay leaf
  • 2 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon dried sage
  • 1 teaspoon ground cumin
  • 1 teaspoon ground nutmeg
  • 1 teaspoon chili flakes
  • 5 oz parmesan cheese

Instructions

  • Heat four tablespoons of oil in a large stock pot over medium-high heat. Cook the onion and garlic for 3 minutes until fragrant and golden.
  • Turn the heat up to high, add the chopped sausage and cook until fragrant and brown. Next, add the spices and herbs and cook them for two minutes.
  • Add carrot, and celery, and keep cooking for a couple of more minutes.
  • Add in the water, stock, tomato, and lentils. Stir and bring the soup to a simmer, place the lid on and reduce heat to medium-low. Simmer for 30 minutes.
  • Add the zucchini & green beans. Simmer 30 minutes longer or until the lentils are fully cooked but still hold well their shape.
  • Adjust sea salt to taste.
    Dice 4oz of parmesan. Serve soup in bowls with a tablespoon of diced parmesan stirred in the soup and shavings on top.

Nutrition

Calories: 527kcal | Carbohydrates: 42g | Protein: 28g | Fat: 28g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 0.2g | Cholesterol: 59mg | Sodium: 849mg | Potassium: 1143mg | Fiber: 16g | Sugar: 9g | Vitamin A: 3906IU | Vitamin C: 16mg | Calcium: 104mg | Iron: 6mg