Lentil Soup with Spicy Italian Sausage

Woops forgot to give forks. And to say that I soaked my lentils overnight and the following day so only took 1hr to simmer. 3 forks because lentil soup should be closer to the thick side, not brothy

• deannazed

• 7/25/2015

我晒黑4厚手工培根片,遇到对方e. Browned crumbled sausage, put aside. Sautéd onion, garlic and carrots in the drippings. Added oregano and thyme, then lentils then pre-heated broth and the bacon strips. Simmered till tender. Took out bacon and hand blended the soup till almost a potage but still chunky. Added the sausage, et voilà! Yum

• deannazed

• Montréal QC

• 7/25/2015

It's been ages since I dared to make lentils for my family, but this was a big hit. Gets four stars with the following mods: Subbed in turnips for parsnips. Added sliced baby Bella mushrooms, celery greens, 2 garlic cloves, chile broth with chicken broth, and lots of celery greens, fresh thyme and parsley. No spinach. Good to remove sausage from casing before browning; need more like 1.5-2 lbs. Lentils need more cooking time, more like an hour. Served with Salvadoran cream, yum!

• guatemalsueca

• Boston, MA

• 9/18/2014

Delicious - hearty, easy and foolproof. Even better the next day. I used spicy chicken sausage, and as others suggested, took off sausage casing so it would crumble in the soup.

• jjag927

• 12/19/2013

I love lentils and have been interested in finding a great lentil soup recipe to make my own. I made this version (actually, I halved the recipe) tonight following the directions exactly and am happy with the results. This version is a brothy (as opposed to more of a stew) soup and cooks up quickly once all the chopping is done. We are in the middle of a kitchen renovation and I made this on a convection burner in our basement and it turned out pretty good. I didn't add any additional seasoning at first and felt it was fine without. I followed the directions literally and bought fully cooked spicy italian chicken sausage from Trader Joe's but would try it next time with raw sausage from the butcher so I could remove it from the casing and cook it as others have recommended. Overall, a very flavorful, hearty soup (especially considering it doesn't take hours to make).

• rsnoda

• Kensington, CA

• 11/29/2013

I've been making a very similar lentil soup for decades , but never have used parsnips - they are fantastic in it. I added wine, cayenne, crushed red peppers - I like it very spicy. I'll have enough lentil soup to last all week, but if I really like something, I'll eat it for a week straight and be sorry when it's all gone.

• tuxthelux

• nevada county, CA

• 10/16/2013

Can't begin to describe how much my wife loved this soup. We had this soup in a national restaurant, and loved it. I am so glad that Epi had this recipe. I do most of the cooking, and I appreciate its ease.

• arbee46

• 3/18/2013

Both healthy and hearty tasting. Made it almost as written, except added a couple tablespoons of tomato paste when sauteeing the vegetables. The Parsnips MAKE the dish! I.......had thirds.....

• lah1023

• Cleveland, Oh

• 4/25/2012

Easy, quick, and exceptionally satisfying. A one-handed monkey can make this dish and impress even the most hoity-toity critic.

• LucianoAldo

• San Francisco

• 9/11/2011

Wonderful soup! I followed other reviews and removed the sausage from its casings, and crumbled it as it cooked. I added a little more broth as it was cooking (I don't like very thick soups). Also I could only find a 6oz package of baby spinach at the market, and while I initially thought I would just leave some out of the soup, I used all of it. I think that it could even stand to have more spinach as it added great flavor and color, as well as being very good for you! This soup does have quite a bit of heat to it (which I love), but if you don't particularly like very spicy then I would suggest using mild sausage - if you want to kick it up at the end you can always add red pepper flakes.

• mary84

• Bay Area, CA

• 4/27/2011

Great recipe enjoyed by even my 2 young kids. I added more sausage - 1/2 spicy, 1/2 regular italian. I also did as suggested by cooking the sausage out of the casings to have as crumbled chunks. I added some pepper to give a little spice to the soup. As we were eating, realized I forgot to add the spinach. Next time!

• Anonymous

• Bay Area, CA

• 3/22/2011

Love this soup. I use mild sausage instead of hot, but it still tastes wonderful. I've brought it to 3 potlucks and it's been a hit every time.

• Anonymous

• Seattle

• 3/4/2011

Overall a good recipe and hearty meal. It was easy to follow, worked fine when halved (and even that is a lot for 2 people) and the clean up was a dream since it's not a lot of dirty dishes. The parsnips added a great potato texture with the sweetness of carrot... I wish we'd added more. My sausage was super spicy and made the whole soup kicked up, which I thought was wonderful, but be mindful if you make it for someone who isn't so "hot" on spice. If we make it again, which is likely, we'll take the sausage from it's casing to make it more the size of the chopped veg- I think that would make it easier to eat. With the sausage cut up in slices, you end up having sausage only bites and miss out on the whole mix.

• Anonymous

• Dallas, TX

• 2/5/2011

I was very impressed. Once you get past the chopping it was pretty easy to make. I used chicken sausage and it came out great!

• RyPad

• 1/28/2011

This is the best soup I have ever made! So hearty but healthy at the same time. The spicy sausage tends to increase in heat the next day, but in a good way. I made it exactly as written except no parsnips, (forgot to add them!) and used french lentils, per another review. We love it!!! You won't regret making this-- especially on a cold winter day!

• Anonymous

• Alpharetta, GA

• 1/1/2011