Lentil Soup with Smoked Sausage and Tomatoes

A Cozy, Hearty Soup for a Cold Winter Night

Jan 4, 2009 Brigette Zavala

The coin-shaped lentil, considered a lucky food, is often served on New Year's Day in order to bring good luck throughout the year.

If you like legumes, such as beans or whole green peas, but do not have the patience to soak them before cooking, then you should consider the lentil. Not only do lentils not need soaking, they are quick-cooking, high in protein, low in fat, and can be used in a variety of dishes from comfort foods to salads.

Lentils are legumes—plants which produce pods that contain seeds. Other familiar legumes include beans, peas, and peanuts, just to name a few. Lentils come in a wide variety of colors, including brown, green, red, yellow, and white, and are sold either whole or split. Brown and green lentils retain their shape well after cooking, making these two varieties favorites to use in soups. However, depending on how long you cook lentils their texture can turn mushy. Mushy lentils are not bad, as they help thicken broths in soups. If using lentils for salads you will want to keep their texture whole and intact.

Lentils are believed to have originated in Pakistan, and they have been cultivated for thousands of years. In addition to their high protein content, they are an excellent source of folate and are a very good source of dietary fiber and manganese.

Before cooking lentils, measure out how much you need for your recipe then spread the lentils out on your kitchen counter. Pick through the lentils, discarding any that are misshapen or discolored, along with any stones or other debris. Rinse the lentils under cold water, then they are ready to use.

Stored in an airtight container, in a cool, dark and dry place, lentils will keep for up to 12 months.

Here is an easy-to-prepare, one-pot hearty lentil soup that will satisfy the whole family. With the mild earthy flavor of lentils and the rich taste of smoked sausage, this dish will become a family favorite that will be requested again and again.

Lentil and Smoked Sausage Soup

Ingredients

  • 1 cup dried lentils, picked through and rinsed
  • 8 cups chicken broth
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 garlic clove, minced
  • ½ medium-sized onion, chopped
  • 2 large carrots, peeled, cut in half lengthwise then sliced crosswise into small chunks
  • 2 stalks celery, cut in half lengthwise then sliced crosswise into small chunks
  • 1 bay leaf
  • 8 ounces smoked sausage, halved lengthwise then cut crosswise into ½-inch slices
  • Salt and pepper, to taste

Preparation

  1. In a Dutch oven, bring lentils, chicken broth, undrained tomatoes, garlic, onion, carrots, celery, and bay leaf to a simmer; cook, uncovered, for about 45 minutes.
  2. Add sausage and cook until heated through, about 10 minutes.
  3. Season with salt and pepper then serve with crusty Italian bread.
  4. SERVES 8

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