Sausage and Lentil Soup | The Cozy Apron

Deliciously hearty with lots of smoky flavor, my sausage and lentil soup is a meal that’s ultra cozy and comforting on a cool evening. Prepared with delicate brown lentils, slices of juicy smoked sausage, harissa and other warming spices, a bowl of this rustic sausage and lentil soup recipe is brimming with warmth in every spoonful!

A comforting lentil soup with smoked sausage and spices

As the seasons change and the evenings get a little shorter and a bit cooler, there’s little quite as comforting to find simmering on the stove than a big pot of hearty soup.

In full disclosure, there is never a time when we don’t have some type of soup on our menu during the week, whether it’s summer, fall, winter or spring. So it’s always pretty much “soup season” for us in our home, though I must admit that when those fall colors start to make their way in, soup is even more delightful and cozy to partake in.

I love to make my classic lentil soup, which is chock full of diced veggies and other tasty morsels. So I thought it would be nice to fiddle around with that recipe and give it a slightly smokier slant, one which includes harissa seasoning plus a few other spices, along with slices of smoked sausage to makes it even heartier.

My sausage and lentil soup recipe is rich and warming, waking up the tastebuds and making the belly feel extra cozy. It’s fairly quick and simple to simmer up, and tastes like love in every delicious spoonful!

And with a thick slice of rustic bread on the side for dipping and sopping up that bit of soup on the bottom of the bowl, this sausage and lentil soup is exactly the healthy option that we crave during the fall and winter months to keep us nice and toasty.

My recipe for sausage and lentil soup

When I think of lentil soup, I think of a hearty little meal. Lentils, as they simmer up, break down a little and thicken things up, and because of this it’s really easy to make a complete, protein-rich meal out of a bowl of this soup.

One could use green lentils easily enough here, but I opt for brown lentils, because I find them slightly more delicate—they also pair really well with slices of smoked sausage for added protein and heartiness.

I opt for smoked turkey kielbasa sausage, but I would absolutely substitute smoked beef or pork sausage, if desired, which would add to the richness of this recipe.

And to give it that little bit of added smoky and zesty flavor, I use a hefty sprinkle of harissa seasoning—a North African spice mixture—along with a touch of paprika for sweetness.

Some tomato paste goes in as well to balance things out and provide some of the that wonderful red hue. I then finish the soup off with a combo of chopped parsley and cilantro for lots of fresh, vibrant flavor.

Here’s a glance at my sausage and lentil soup recipe: (or just jump to the full recipe…)

1. To get started, I caramelize my slices of turkey kielbasa until browned, then add in my diced onion, garlic, spices until aromatic.
2. Next, I add in my tomato paste, and stir that in to incorporate.
3. Then, my rinsed brown lentils are stirred in to meld with the spices and aromatics, followed by my chicken stock.
4. I then allow the sausage and lentil soup to gently simmer for roughly 40 to 45 minutes, until those lentils are nice and tender.
5. To finish, I add some freshly chopped parsley and cilantro, then ladle up and drizzle in a touch more silky olive oil, perhaps sprinkle over more herbs, and serve with rustic bread for dipping, if desired.

Recipe

Sausage and Lentil Soup

by Ingrid Beer

This hearty sausage and lentil soup make for a cozy meal, filled with smoked sausage and warming spices in every delicious spoonful!

Category: Soup

Cuisine: North-African

Yield: Serves 6

Nutrition Info: 283 calories per serving

Prep Time: 20 minutes

Cook time: 45 minutes

Total time: 1 hour, 5 minutes

Ingredients:

• Olive oil
• 12 ounces smoked turkey (or beef) kielbasa sausage, sliced into bite-size circles
• 1 large white onion, diced
• Salt
• Black pepper
• 6 large cloves garlic, pressed through garlic press
• 1 tablespoon harissa seasoning (powder)
• 1 teaspoon smoked paprika
• 4 tablespoons tomato paste
• 16 ounces brown lentils (dried), rinsed and picked through
• 7 ½ cups chicken stock (or beef stock, if using beef sausage)
• 1 tablespoons chopped parsley, plus extra for garnish
• 1 tablespoon chopped cilantro, plus extra for garnish

Preparation:

1. Begin by gathering and prepping all of your ingredients according to the ingredient list above to have ready and organized for use.
2. Place a large pot (about 6 to 8 quart size) over medium-high heat, and drizzle in about ¼ cup worth of olive oil. Once hot, add in the sliced sausage, and allow it to caramelized for a few minutes until golden-brown.
3. Next, add in the chopped onions and stir to combine, then sprinkle in a pinch or two of salt and black pepper, and allow the onion to soften a bit for about 2 to 3 minutes.
4. Add in the garlic, along with the harissa seasoning and the smoked paprika, and stir until aromatic, about 30 seconds to 1 minute. Then, add in the tomato paste, and stir to incorporate, about 30 seconds more.
5. Then, add in the brown lentils, along with the chicken (or beef) stock, and gently stir to combine. Bring the soup up to the boil, then reduce the heat to low, cover, and gently simmer the sausage and lentil soup for 40 to 45 minutes, or until the lentils are tender and the soup thickened.
6. To finish the soup, stir in the chopped parsley and cilantro. Ladle into bowls and serve with warm, crusty bread or flatbread on the side, for dipping.

Tips & Tidbits for my sausage and lentil soup recipe:

• Brown lentils for delicate texture: For this particular preparation, I like to use the small, delicate brown lentils for their finer texture. However, if you have the green lentils on hand, or simply prefer those, feel free to use them as a substitution.
• Smoked turkey kielbasa, or your favorite sausage: I’m opting for a slightly leaner sausage here, so I use smoked turkey kielbasa, which has rich, smoky flavor but a little less fat. You can also sub beef smoked kielbasa, or whichever kind of smoky sausage you prefer.
• Harissa seasoning for lots of warming flavor: Harissa is a terrific warming spice mixture often used in North African and Middle Eastern cuisines. I like to use the dried powder form found in the spice section of the market.
• Add a bit more stock or water if the soup becomes too thick: This soup is meant to have a rich, hearty and thicker texture, but sometimes the leftovers get a little more thick as they sit. While heating the soup helps it to thin out, if you find it’s still a tad too thick for your taste, feel free to add a little more stock or water to reach your desired texture.

Craving more hearty, cozy and flavorful soups? Check out my recipe for Curry Lentil Soup, Black Bean Soup with Spanish Chorizo, Lentil Chili, Chickpea Chili, or even my recipe for Sweet Potato Chili!