French · Dinner
Pork Sausage and Lentil Soup
A rustic French bistro soup pairing seared pork sausage with green lentils simmered in stock with carrot, celery, onion, and garlic. Thyme and bay leaf perfume the broth, which finishes with a splash of vinegar for brightness. Served hot with crusty bread alongside.
$4
10 minsPrep
35 minsCook
45 minsTotal
EasyLevel
Nutrition per serving
437Calories
25.8gProtein
19.9gFat
37.9gCarbs
6.4gSugar
11.7gFiber
1099mgSodium
77mgChol
6.6gSat Fat
870mgPotassium
68mgCalcium
5.2mgIron
0.9mcgVitamin B12
6mgVitamin C
gluten-free-adaptable
low-calorie
low-cholesterol
high-fiber
herb-salt
Instructions
1
Prep
Slice the pork sausage into rounds. Dice the carrot, celery, and onion. Mince the garlic. Rinse the lentils.
2
Sear
Heat olive oil in a small pot over medium-high heat and sear sausage rounds for 3 minutes until browned on both sides. Remove and set aside.
3
Simmer
Add carrot, celery, and onion to the pot and cook over medium heat for 5 minutes until softened. Stir in garlic and thyme for 30 seconds. Pour in stock, add lentils and bay leaf, bring to a boil, then reduce to low and simmer for 25 minutes until lentils are tender.
4
Finish
Return sausage to pot, simmer for 5 minutes, remove bay leaf, stir in vinegar, season with salt and pepper. Plate into a bowl and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 7 oz200g pork sausage
- 2/3 cup130g dried green lentils
- 22 small carrot
- 22 celery stalk
- 11 onion
- 4 cloves4 cloves garlic
- 2 1/2 cups600ml chicken stock
- 22 bay leaf
- 1 tsp1 tsp fresh thyme leaves
- 2 tsp2 tsp olive oil
- 2 tsp2 tsp red wine vinegar
- salt and black pepper to taste
