Earth and fire…
A spicy lentil soup is so filling and satisfying, in more ways than one. It’s not only that delicious earthiness – a perfect “feel good” soup. It’s also that heat that pairs so well with that hearty flavor of lentil. Pair it with a fresh loaf of bread and you have a meal that – without a lot of flash – Â simply delivers.
This recipe calls for spicy sausage. We love the real deal in this soup, but you can opt for chicken or turkey sausage for a healthier option, or forgo the meat altogether for a vegetarian dish. The rest of the heat comes from crushed red pepper. Just a little will go far due to the spicy sausage, so don’t over-spice. Add more with the salt and pepper at the last stage if you want to add additional fire to the soup.Â
Spicy Lentil Soup
Ingredients
- 1 pound spicy sausage cases removed
- 2 cups lentils rinsed
- 2 quarts chicken stock
- 3 stalks celery diced
- 2 carrots diced
- 1 onion diced
- 2 cloves garlic minced
- 2 tablespoons olive oil
- 1 tablespoon ground cumin
- 1/2 teaspoon crushed red pepper
- Salt and pepper
Instructions
- Heat 1 tablespoon olive oil in a frying pan, then add in the sausage. Brown the sausage while breaking it into smaller pieces. Place the sausage to the side.
- In the same pan, heat the second tablespoon of olive oil and add the celery, carrot, and onion. Cook, stirring often, until the onion is tender and translucent, approximately 5 minutes.
- Add the ground cumin, crushed red pepper, and garlic to the vegetables. Continue to stir until the spices are well mixed in, approximately 1 minute.
- Transfer the sausage and the vegetables into a stockpot, then add the chicken stock and lentils. Stir occasionally over medium heat until the soup reaches a near boil, then reduce the heat to low.
- Simmer the soup, uncovered until the lentils are cooked and tender, approximately 35 to 45 minutes.
- Season with salt and pepper to taste. Serve with crusty bread.
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