Lentil and Sausage Soup is a recipe that my mother-in-law always prepared for her children who loved it. At first, I was a bit skeptical, but once I tasted it, I had to change my mind: it’s really excellent.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 30 Minutes
- Portions: 4 Servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 1/4 cups dried lentils ((no soaking needed))
- 1 potato ((about 7 oz))
- 2 carrots ((about 3.5 oz))
- 6 sausages ((total 5.3 oz))
- 1/2 cup celery
- to taste fine salt
- 2 tbsps olive oil
- 1 clove garlic
- 2 liters water
Preparation
Wash, peel, and dice the potato and carrots into cubes about half an inch in size.
Also cut the celery into pieces.
In a pot, add a bit of oil, the garlic clove, lentils, water, and vegetables.
Add salt and cook for about 20 minutes. The cooking time will depend on the type of lentils you use; some require a longer cooking time.
At this point, add the sausages cut into slices about an inch thick and cook for another 15 minutes.
Suggestions/Tips
The lentils I used do not need to be soaked beforehand; they can be cooked directly.
The cooking time for the lentils depends on the quality you used; some may require a longer cooking time.
You can use the sausages prepared by your butcher or the ones bought; your soup will be excellent in both cases.
If you enjoyed the Lentil and Sausage Soup, try the other recipes with lentils:
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