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Lentils are a great little bean. Tasty, versatile, cheap, and used in all kinds of cuisines. Lentils (and other beans) are also a great way to expand a recipe when you don’t want to use a lot of meat. Full of fiber and nutrients thanks to all the vegetables, I plan to use more lentils next time I make this recipe.

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Sausage and Lentil Soup (inspired by My Baking Addiction) 

  • 1/2 cup green lentils
  • 2 tbsp olive oil
  • 1/2 lb spicy ground Italian sausage
  • 1 medium onion, diced
  • 2 stalks of celery, diced
  • 1 large carrot, diced
  • 1 small zucchini, diced
  • 2 garlic cloves, microplaned
  • Salt and pepper, to taste
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 2 cans chicken broth
  • 1 (14 1/2 ounce) can diced tomatoes, undrained
  • Garnish with Parmesan cheese and fresh herbs

In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain and set aside. In a Dutch oven, fry Italian sausage until cooked through. Drain sausage on paper towels. To the Dutch oven add olive oil, onion, celery, carrots, and zucchini. Saute on medium heat for 5 minutes. Add garlic cloves, basil, oregano, and thyme. Cook for 2 more minutes. To the vegetable mixture, add the lentils, sausage, broth and tomatoes. Reduce heat and simmer until lentils are tender, about an hour to 1 1/2 hours. You may need to add more chicken broth to reach your desired consistency. We like things a little thicker, more like a stew. Garnish with Parmesan cheese and fresh herbs.

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