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A rich thick blend of lentils, meats and vegetables in a seasoned broth presents a hearty meal or side. A bowl of our Lentil Soup can be served alone, with a salad and garlic bread, or in a cup to start off a fall dinner. The recipe makes enough to serve 6-8 and you'll still have some for leftovers. Experimenting with the spices can give you a dish that matches your favorite ethnic spice array. We have seasoned this recipe with sage and curry for a combination that entices you to eat more and acts as the perfect comfort food.
| Servings | Prep Time |
| 6-8 people | 20 minutes |
| Cook Time |
| 60 minutes |
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A rich thick blend of lentils, meats and vegetables in a seasoned broth presents a hearty meal or side. A bowl of our Lentil Soup can be served alone, with a salad and garlic bread, or in a cup to start off a fall dinner. The recipe makes enough to serve 6-8 and you'll still have some for leftovers. Experimenting with the spices can give you a dish that matches your favorite ethnic spice array. We have seasoned this recipe with sage and curry for a combination that entices you to eat more and acts as the perfect comfort food.
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Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 leeks leaves removed, washed, and diced
- 4 cloves garlic minced
- 4 carrots peeled, washed and cut in 1/4 inch half moons
- 4 stalks celery peeled, washed and cut into 1/4 inch slices
- 16 ounces lentils brown or green
- 8 cups chicken or vegetable broth
- 1 tablespoon rubbed sage
- 1 tablespoon curry powder
- 2 teaspoons Kosher salt
- 2 teaspoons coarse black ground pepper
- 5 links hot or mild Italian sausage removed from casings, crumbled, and browned
- 8 slices bacon browned and cut into 1/2 inch pieces
- 2 cups fresh spinach leaves
- 1/2 cup Italian Parsley minced
- 1/2 cup Romano cheese grated for topping
- red pepper flakes optional for flavoring
Servings: people
Instructions
- Prepare the leeks for cooking. Remove the large outer leaves to reveal the inner core of the leek, removing approximately 4 leaves from the leek. Wash thoroughly until all sand is removed. Cut off the top and bottom of the leek leaving the lower white of the leek and some of the lighter green top. Dice the leek and set aside. Prepare the carrots, celery, and the garlic. Set aside.
- In a large soup pot, add the olive oil and heat over medium heat. Add the leeks and cook for 3-4 minutes until leeks are soft. Stir frequently. Add the carrots, celery, sage, curry, salt and pepper. Cook for another 4 minutes, stirring often to insure even cooking. Turn down the heat, add the garlic, and cook for another minute.
- Add the lentils and broth. Gently stir to combine and bring soup to a boil, lower to simmer and cook for 60 minutes or until lentils are tender but not mushy.
- While soup is starting to cook, brown the sausage and bacon. Drain both on paper towels. Crumble or tear the bacon into ½ inch pieces. Cut the sausage into small bite-sized pieces. Add to the cooking soup and stir to combine.
- Just before serving, turn off the soup and add spinach. Stir into the soup and serve.
- Leftovers can be kept in the refrigerator for up to a week. The soup can also be frozen in an airtight container for up to 6 months. Defrost thoroughly before reheating.
