Italian · Dinner
Lentil and Sausage Soup
A rustic Italian soup pairing crumbled pork sausage with brown lentils simmered in a tomato-tinged broth. Soffritto of onion, carrot and celery forms the base, deepened with garlic and rosemary. Finished with parmesan and olive oil, served with crusty bread.
$4
15 minsPrep
35 minsCook
50 minsTotal
EasyLevel
Nutrition per serving
487Calories
31.8gProtein
21.2gFat
44.5gCarbs
8.1gSugar
10.2gFiber
1376mgSodium
72mgChol
7.2gSat Fat
1051mgPotassium
198mgCalcium
5.8mgIron
1.3mcgVitamin B12
9mgVitamin C
high-fiber
low-cholesterol
rich-umami
hidden-gems
low-chol
Instructions
1
Prep
Dice onion, carrot and celery. Mince garlic and chop rosemary leaves. Crumble sausage from its casing.
2
Sear
Heat pot over medium-high with 1 tsp olive oil, add sausage, cook 5 minutes breaking it up until browned and no longer pink.
3
Simmer
Add onion, carrot, celery, garlic, rosemary, tomatoes, lentils, stock and parmesan rind. Bring to boil, then simmer over medium-low 25 minutes until lentils are tender.
4
Plate
Remove rind, season with salt and pepper, stir in 1 tsp olive oil. Ladle into bowl, top with parmesan, serve with sourdough.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 7 oz420g sausage-pork, casings removed
- 4.2 oz130g brown lentils
- 11 onion
- 22 small carrot
- 22 celery stalk
- 4 cloves4 cloves garlic
- 2 sprig2 sprig rosemary
- 2/3 cup80g, about a third of a 14.5 oz can canned-tomatoes
- 2 1/2 cups600ml chicken-stock
- 2 tsp2 tsp olive-oil
- 22 small parmesan rind
- salt, to taste
- black-pepper, to taste
- 2 tbsp2 tbsp parmesan
- 2 tsp2 tsp olive-oil, to finish
- 2 slice2 slice sourdough, to serve
