Lentil Sausage Soup

I can’t believe the holiday season has come and gone, and we are already in 2011! I’ve been de-Christmasing my house, and trying to catch up with all of the things I ignored over the holidays. And, the two weeks off were great, but I’m still trying to adjust to working, so I need something quick and easy to put on the table for dinner on during the week. I prepared this soup last weekend for a quick weeknight meal. I love when all I have to do is heat up  soup or chili to get dinner on the table.

I’ve seen a couple different lentil soup recipes lately, and I had a delicious Andouille sausage and lentil soup when I was up in San Francisco on business last month. The soup I had in San Francisco inspired this recipe, but I had to use what I had on hand (read: I was not going to the store again!) I’m happy with the results. The soup is thick and hearty with the sausage adding rich flavor. I will make this again, but I can’t wait to try it with Andouille sausage.

Lentil Sausage Soup
Printable Recipe
1 Tablespoon olive oil
3 links sweet Italian sausage, casings removed
1 leek, chopped
½ onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
2 garlic cloves, minced
1 teaspoon fresh thyme, chopped
1 teaspoon fresh rosemary, chopped
½ teaspoon kosher salt
1 14 oz can diced tomatoes
1 ½ cups lentils
6 cups chicken broth

In a large pot over medium heat, brown the Italian sausage, breaking up the sausage into bite sized pieces. Add the leek, onion, carrot and celery and cook until softened, about 5 minutes. Stir in the garlic, rosemary and thyme, and cook until fragrant, about 30 seconds. Add the salt, diced tomatoes, lentils, broth and water. Bring to a boil, and reduce the heat and simmer the soup for 2 ½ to 3 hours or until the lentils are soft. You can add up to 1 cup of water to thin the soup if desired.