Smoky Sausage Lentil Soup
Submitted by blt
Thick, hearty lentil soup with chunks of smoked sausage, potatoes, carrots and a surprising strip of orange zest that brightens the whole pot. A filling main-course bowl ready in about 80 minutes.
YIELD
6 servingsPREP
10 minCOOK
70 minREADY
80 minThis soup is a one-pot meal that punches well above its weight.
Green lentils simmer with smoked sausage, potatoes, carrots and celery in a broth that gets an unexpected lift from a strip of orange zest. Sounds odd, but that citrus note cuts through the smokiness of the sausage and keeps the whole thing from feeling heavy.
Marjoram and savory add an earthy, herbal backbone that makes the kitchen smell incredible while it bubbles away.
It’s the kind of soup you make on a Sunday afternoon and eat all week.
Kitchen Tips
- Use green lentils, not red. Red lentils dissolve into mush, while green ones hold their shape and give the soup body and texture.
- Don’t skip the orange zest. It seems like a strange addition, but it’s the secret ingredient that ties everything together. Just remember to fish it out before serving.
- Add the carrots and potatoes after the first 30 minutes so they don’t overcook into baby food while the lentils finish.
Ingredients
Directions
In large heavy saucepan, heat oil over medium heat; add onion and cook for 5 minutes, stirring occasionally.
Add celery and sausage; cook for 5 minutes, stirring occasionally.
Add stock, water, lentils, orange rind, marjoram and savory; bring to boil.
Reduce heat, cover partially and simmer for 30 minutes.
Add carrots and potatoes; cover partially and simmer, stirring occasionally, for 35 minutes or until lentils are tender.
Discard orange rind.
Season with salt and pepper to taste.
Makes: 6 main-course servings- about 1¼ cups each.
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