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Italian Lentil Soup with Sausage (Lenticchio)
1 h 20 minServes 8Nutri-Score B€€
B
1 h 20 min
1 h 20 minItalian Lentil Soup with Sausage (Lenticchio)
what you need
Ingredients
dry lentils (soaked overnight, water changed and rinsed until clear)Pantry450 g
onions (chopped)Produce2 pieces
carrots (chopped)Produce3 pieces
celery stalks (chopped)Produce4 pieces
garlic (chopped)Produce4 pieces- frozen spinach (frozen block)Produce300 g
hot ground sausage (browned, with pan drippings)Meat450 g
olive oil (to cover the bottom of the pot)Pantry30 ml- chicken brothPantry950 ml
waterOther1.9 litres
salt (to taste)Spices6 g
black pepper (to taste)Spices2 g- fresh basil (chopped)Produce10 g
- fresh parsley (chopped)Produce10 g
per serving
Nutrition
384kcal
- Carbs
- 38 g
- Proteins
- 22 g
- Fat
- 16 g
what you’ll use
Tools
Stockpot
Frying pan
Mixing bowl
step by step
Method
- Step 1
Prepare the lentils and vegetables
- Drain the soaked lentils and rinse until the water runs clear.
- Chop the onions, carrots and celery and set aside.
- Chop the garlic.
- Step 2
Sweat the aromatics
- Drizzle olive oil to cover the bottom of the pot and add the garlic.
- As soon as it starts to sizzle, add the onions, carrots and celery.
- Cook until the onions are translucent.
- Step 3
Add lentils and broth
- Add the lentils and stir.
- Pour in the chicken broth and half of the water.
- Season with salt and pepper.
- Step 4
Brown the sausage
- Brown the sausage in a pan, breaking it up.
- Add it to the soup with all the fat and pan drippings.
- Step 5
Simmer the soup
- Add the remaining water and bring to a boil.
- Add the frozen spinach and lower the heat.
- Simmer gently, stirring occasionally.
- Step 6
Finish with fresh herbs
- Stir in the chopped basil and parsley.
- Taste and adjust the seasoning, then serve.
most cooked first