Rustic Lentil Soup
A hearty and flavorful lentil soup made with green lentils, bacon, smoked sausage, aromatic vegetables, Yukon gold potatoes, and herbs in a savory tomato broth. This rustic soup is perfect for meal prep and delivers comforting, home-cooked flavor.
Servings 4 servings
Calories 310kcal
Ingredients
- 1 tablespoon olive or avocado oil
- 2 strips uncooked bacon , chopped
- 7 ounces smoked sausage link (about half of a rope) , chopped
- 1 small onion , diced
- 2 ribs celery , diced
- 1 medium carrot , peeled and diced
- 1 medium medium Yukon Gold potato , scrubbed and diced
- 3 cloves garlic , minced
- 1 tablespoon tomato paste
- 2 teaspoons dried Italian herb blend
- 1/4 teaspoon red pepper flakes
- 8 ounce can tomato sauce
- 4 cups chicken stock or bone broth
- 1 cup lentils (green or brown, rinsed well and picked through for debris)
- Salt and black pepper
Suggested toppings:
- Chopped flat-leaf parsley
- Green onion , sliced thinly
- Shredded Parmesan cheese
Instructions
- Heat the oil in a large 4-5 quart soup pot or Dutch oven over medium until the surface of the oil shimmers.
- Add the bacon and smoked sausage and cook until the bacon has browned and the sausage takes on golden edges (about 8 minutes or so). Add the onions, celery, carrots, and potatoes cook the mixture until the vegetables are tender and lightly browned (about 8 minutes. Note the potatoes will not be fully cooked at this point; that’s okay).
- Scoot the mixture to one side of the pot and add the garlic, tomato paste, herbs, pepper flakes, and a big pinch of salt to the cleared area. Stir these ingredients into the tomato paste and let cook for a minute or two to bloom the flavors, and then mix into the meat and vegetables.
- Pour in the chicken stock and tomato sauce and increase to medium-high to bring the soup to a light boil.
- Add the lentils, and adjust the heat to maintain an active simmer (bubbles actively breaking the surface but not a roiling boil). Skim off foam that forms on the surface.
- Partially cover the pot with a lid and cook the soup for 20-30 minutes, stirring occasionally, or until the lentils are tender but not mushy.
- Keep an eye on the soup to make sure it doesn’t get too thick. If it does, add a 1/2 to 1 cup of water or chicken broth to return it to a soupy consistency.
- Taste the soup, and season with salt and black pepper as desired. Add your favorite toppings and serve.
Video
Nutrition
Serving: 1g | Calories: 310kcal