The seasonings in Italian sausage — fennel, red pepper, garlic — pair beautifully with lentils, and here, they make for a punchy take on lentil soup. The sausage's flavors are reinforced by adding more garlic and pepper to the soup itself, for pops of flavor. Pleasantly firm but creamy on the inside, Beluga lentils (also known as black lentils) are worth seeking out for this hearty soup because they hold their shape when cooked, adding a lovely texture. But you can absolutely use regular green or brown lentils instead. Just know that they will fall apart, making the soup smoother. This recipe freezes well and is better after it rests in the refrigerator, so make a big batch to eat for days.
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|Serving Size: 1 recipe (4975g)|
|Recipe Makes: 1|
|Calories from Fat: 461 (15%)|
|Amt Per Serving||% DV|
|Total Fat 51.3g||68 %|
|Saturated Fat 13.1g||66 %|
|Monounsaturated Fat 23.2g|
|Polyunsanturated Fat 10.6g|
|Cholesterol 115.2mg||35 %|
|Sodium 5677.8mg||196 %|
|Potassium 8521.8mg||224 %|
|Total Carbohydrate 417.8g||123 %|
|Dietary Fiber 139.2g||557 %|
|Sugars, other 278.6g|
|Protein 214.7g||307 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 3055
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