Top-ranked recipe named "Lentil Soup with Sausage and Greens"
A hardy and filling soup thats high in flavor and diabetic friendly
"This soup turned out so good! Savory, filling, and delicious - it was just what I was craving. I ended up using regular canned diced tomatoes instead of stewed. . I didn't want them pre-flavored, which is how stewed tomatoes are prepared. I also had to add another cup to 2 cups of water as the soup gets very thick. Some people like that - I happen to like a good balance of broth, veg, and meat. Sprinkled some pecorino on today's lunch portion. Out of this world yummy!"
1. Put the sausages in a soup pan with the olive oil; brown on all sides over medium heat. Cover the pan and cook, turning occasionally, about 10 minutes, or until cooked through. Pierce the sausages and let them drain a bit in the pan, then remove and set aside. When cool enough to handle, cut into thin slices.
2. Put the onion, garlic and carrot into the pan and reduce the heat to medium-low. Cook 10 minutes, stirring often. Add the lentils, broth, water, tomatoes, thyme and rosemary. Bring to a boil, reduce the heat, cover and simmer 10 minutes.
3. Add the potatoes and continue cooking the soup, covered, at least 20 minutes. Stir occasionally.
4. Stir in the sausage. Cook, uncovered, 10 minutes. Add 3 cups of greens and cook and additional 5 minutes.
5. Adjust seasoning with salt and red pepper flakes to taste.
Serve garnished with a garnish of greens on top.
I made sourdough garlic bread with this and it was delicious.
Adapted from recipe by CeCe Sullivan of The Seattle Times.
Each (1 1/2 cup) serving contains an estimated:
Cals: 213, FatCals: 54, TotFat: 5g
SatFat: 2g, PolyFat: 1g, MonoFat: 2g
Chol: 24mg, Na: 627mg, K: 690mg
TotCarbs: 26g, Fiber: 9g, Sugars: 4g
NetCarbs: 17g, Protein: 15g
Analysis does not include the garlic bread
This was particularly good with garlic bread.
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Valerie411 1 year agoVery tasty and easy to make!
Gail57 1 year agoLove it. I use really healthy chicken Italian sausage
jenbacon 1 year agoOne of my favorites. I use Andouille sausage - less than the recipe calls for - and add a dash of red wine vinegar.
KathyU_01096 1 year agoI love this recipe, and have made it several times with variations. I used smoked chicken sausage and some boneless breast of chicken, and used a tsp each of fresh oregano, rosemary, and thyme. I cut the cayenne to 1/8 tsp since my hubby is sensitive to hot foods.
maevankayt 1 year agovery good! definitely better the next day once the flavours have had more time to blend
mtlindquist73 1 year agoFor some reason, we just did not love this soup. It has wonderful ingredients in it. It just did not have a flavor that we preferred.
Kirthana 1 year agoLove this- filling and healthy. For convenience, I use Italian seasoning (dried) and a bay leaf instead of the suggested herbs. I used turkey sausage the last time I made this and it still tasted great!
cassysim 1 year agoThis is one of my new go to dishes. Excellent!
LoveDEEP 1 year agoOMG. . . . Made this soup today and it is good. I omitted the potatoes but they are definitely not missed. I will be making this again !!
cameo530 1 year agoThis was delicious! The whole house smelled incredible while it was cooking and it tasted every bit as good as it smelled. There was a good balance of textures and of flavors. We used a chicken italian sausage. Can't wait to have it again for lunch tomorrow.