French Lentil Sausage Soup
Course: EntreeCuisine: FrenchDifficulty: EasyServings
6-8
servingsPrep time
20
minutesCooking time
40
minutesCalories
300
kcalThis is a great, easy, and relatively quick soup to make that is hearty and warming!
Ingredients
2 cups Lentils (Brown or Green)
4 links Italian Sausage mild or spicy depending on your preference (I used Isernio’s Mild Chicken)
2 Tablespoons butter
1/2 cup carrots, chopped
1 cup leeks (white and light green parts only), Sliced
1 cup celery, chopped
1 Scant Tablespoon salt (I used Pink Himalayan)
1/2 teaspoon freshly ground pepper
2 quarts + 2.5 cups chicken stock (I used water + 3 Heaping Tablespoons of better than bullion)
2 Tablespoons Dijon mustard
1 Tablespoon red wine vinegar
1 cup heavy cream
1-2 cups Very finely sliced Kale (remove leaves from ribs before slicing)
- Optional Ingredients for serving
Finely grated Parmesan cheese (if you want to top the soup when serving)
Rustic Bread
Directions
- Put the butter in a large pot (enameled cast iron is best). Heat to melt the butter, then add the sausage links moving them around frequently to prevent the butter from burning, and brown evenly on all sides. Reduce the heat to keep the butter from burning if needed. Cook the sausage for approximately five minutes or until evenly browned on all sides.
- After removing the sausage from the skillet add the carrots, celery, and leeks to the pot. Cook over medium heat until the vegetables are tender and starting to brown, about 4-8 minutes. Then add the lentils, chicken stock, and salt and pepper stirring to combine, then bring to a boil. Stir occasionally to prevent the lentils from sticking to the pan. When the soup starts to boil add the sausages, reduce the heat to low, and simmer the pot uncovered for about 10 minutes or until the sausages are cooked through. Once the sausages are cooked through remove them to cool. Then continue to simmer until the lentils are tender (approximately 30-40 more minutes). Once the sausages have cooled and while the soup is simmering, slice the sausages in half lengthwise then into 1/8 – 1/4 inch thick slices.
- Once the lentils are tender, add the sliced sausage, heavy cream, dijon mustard, red wine vinegar, and finely sliced kale. Stir to mix all ingredients. Return the soup to a boil, then stir and reduce the heat and continue to simmer for an additional five minutes.
- Serve in warm bowls, topped with Parmesan cheese if desired. Enjoy with rustic bread.