Lentil and Sausage Soup for a Cold Winter's Night

By AntoniaJames, posted 7 months ago

Photo: Sarah Shatz

Amanda & Merrill's Notes:

The beauty of this soup is that it manages to be soul-warming but not overly heavy. The broth is light, and aromatic with wine and marjoram, and you feel like you've won the lottery each time you come across a piece of garlicky sausage. AntoniaJames has you simmer the lentils and veggies until they're just cooked through, so that they retain a bit of a bite and the soup, while filling, seems fresh rather than leaden. A sprinkle of red wine vinegar adds a bright hit of acidity. - A&M

This hearty one-dish-supper soup is in my regular fall-winter rotation, and has been a family favorite for quite a long time. That means three things: it tastes great, it’s not complicated, and I usually have on hand everything needed to make it. Once it’s served, people dig in and suddenly, the table’s quiet for a minute or two. Serve it with a hearty whole grain bread and follow it with fruit and cheese for a lovely, easy dinner at home. You'll see that the primary herb is marjoram. That's not an herb that you see often in recipes, but to my mind, it's what makes this soup so tasty. Enjoy!!

Serves four adults with plenty of leftovers.

1 1/2 cup French green lentils
2 bay leaves
3 tablespoons bacon fat or olive oil, divided
3 or 4 sausages made with herbs and/or garlic
1 large yellow or white onion
4 cloves of garlic
1/2 cup sturdy red wine
3 stalks of celery, and their leaves if possible
1 tablespoon dried marjoram or an equivalent amount of fresh
4 or 5 carrots, depending on their size
4 cups chicken or beef stock (preferably homemade)
3 tablespoons organic ketchup
2 cups chopped spinach (frozen is fine, if you don't have fresh; just use 1 1/2 cups instead)
1/4 cup chopped parsley
Salt and pepper, to taste
Red wine vinegar, to taste

Fill a tea kettle with water and put it on the stove to boil while you do the following step.
Heat 2 T of oil or bacon fat with one of the bay leaves and gently saute the sausages, if they are not already cooked. If they are pre-cooked (or if not, once you've cooked them), slice them into ¾“ slices and brown them in the bacon fat or oil. Remove the sausage slices with a slotted spoon and set them aside.
Rinse the lentils in cold water two or three times, pick out any stones or other debris, and put the lentils on the stove in a saucepan with at least three cups of hot water from the kettle. If it hasn’t boiled at this point, don’t worry about it. Stir the lentils and cook them over medium heat, while you chop the vegetables. Be sure to keep an eye on the cooking lentils and stir them occasionally. Add more hot water as they cook, if they start to look dry. (You don’t have to do this step if you have a lot of time to make this soup. I.e., you can put them in the soup, uncooked, with the hot water, after you have cooked the onions and garlic.)
If time is short, heat your stock in the microwave or on the stove so it will be nice and hot when you need it, in a few minutes.
Meanwhile, dice the onions so they are about ½” square; chop the garlic. Add the remaining oil or bacon fat, as well as the onions and garlic, to the pan in which the sausages were browned; cook over medium heat, stirring occasionally. When the onions start to look a bit translucent, push them aside with a spoon and add the wine. Cook for a minute or two to deglaze the pot.
Stir the lentils in with the cooking water. It doesn’t matter whether they are cooked. Just add them now, and add the stock.
Chop the celery into small dice and chop a small handful of the celery leaves, if you have them; add to the soup. Add the marjoram and stir well, continuing to cook.
Cut the carrots into slices or chunks, depending on how thick they are. Add them to the pot, with the reserved sausages, and the salt and pepper to taste, and stir well. (I add the sausages at this point, rather than earlier, because the kind I use tends to fall apart, even after browned, if I cook them much longer. You can add them when you combine the lentils and their cooking water, if that's not a problem for you.)
Cook for at least another ten minutes, adding more water if necessary and stirring occasionally, to prevent the lentils from sticking. At this point, you can also turn it down to simmer, if you have the time, but do keep an eye on the lentils, please, and add more water if necessary.
Add the ketchup and stir well. Cook until the carrots are tender.
Test and correct the seasonings. Add the spinach and the parsley. Heat until the soup is very hot.
Pass the red wine vinegar separately, for people to add, to taste. Serve with a hearty whole grain bread and fresh butter.
Enjoy!!!

Comments (47)Add yours

likestocooklovestoeat 3 months ago: This was so delicious; we really enjoyed it - thanks for a great recipe!
AntoniaJames 3 months ago: You're welcome! I'm so glad. Thank you for letting me know. ;o)
AntoniaJames 5 months ago: Hey, everybody, just wanted to let you know that I made this the other night -- from October through about April, I make it on average once every two weeks -- and I added some fresh thyme with the marjoram. (I added about a half a teaspoon of chopped fresh thyme leaves, which would translate to 1.5 tsp. of dried.) It made the soup taste even better. I think. I say that because I also had a lot of dark green celery leaves this week, and added more of them than usual. You couldn't taste either the thyme or the celery leaves, individually, but the greater depth of flavor was noticeable . . . . and quite tasty!!
JKohler 5 months ago: Delicious! My 2 year old loved it too. This will be a part of our "rotation of favorites". Great recipe - thanks.
AntoniaJames 5 months ago: You're welcome! I'm so glad to hear that. My boys (who haven't been 2 years old for a long time) love this soup, too, and have since they were little. I make it so regularly that I usually cook up twice the amount of green lentils, before adding to the soup, and put half in a quart storage box, topping off with water or broth (if the latter is handy) and putting those in the freezer for the next time. I do that with all of the beans/lentils I cook for soup, by the way. My freezer has a large shelf with nothing but homemade stock and cooked beans/lentils, most in broth or with aromatics. Thanks for your kind post.
spatula 5 months ago: Thia is my very first comment on this site and I say YUMMY! My only changes were to add a smoked turkey leg as a sausage subsitute and to add a diced sweet potato. I love the idea of marjoram but since I had none I used a stalk of fresh rosemary instead. Oh yeah-also used chopped kale instead of spinach because it holds up better in a soup. This is a great meal in a bowl.
AntoniaJames 5 months ago: Thanks so much! These are great ideas. LOVE the idea of using smoked turkey. And I bet that rosemary went even better with the turkey than marjoram. And a sweet potato -- love it!! I often use chard (we get a fairly sturdy variety locally here) instead of spinach. Any green that you really like works. I am so pleased that you played with the recipe, using what you had on hand, and that it worked out so well for you. Yes, it's a great meal in a bowl, which is why we love it so much! Take care and again, thanks. ;o)
hope.thurman 5 months ago: Can't wait to try this!! Im in Los Angeles right now, and it's a little warm right now for a hearty soup, but I'm originally from northern california where it gets nice and cold. Now I have an excuse to go home AND to cook a great soup.
KitchenKim 6 months ago: I finally had a chance to make your delicious soup! It is wonderful and it will be devoured by my husband and I this week! Kitchen Kim
AntoniaJames 6 months ago: That's great! I'm so glad you like it. I made it using a smoky Kielbasa over the weekend . . . . just what the doctor ordered for this cold, wet, truly unpleasant weather that's watering my lemon tree right now. ;o)
monkeymom 6 months ago: I've made this soup now twice, using different sausages and veggies depending on what I could find or what I had in the fridge. The first time was with a chicken italian sausage and the spinach. I fell in love, it was so warm and satisfying without being heavy. The second time I did it with Aidell's garlic and gruyere and cabbage. Very different but still hit the spot. The little bit of vinegar added is genius!
AntoniaJames 6 months ago: Wow, these are great ideas. The latter combo sounds so tasty, and I just happen to have some cabbage on hand. I'm so glad you liked the soup(s), and that you found the vinegar to be a nice touch. A nice, high-quality vinegar is a wonderful addition to so many soups, stews, bean dishes, etc.
lisabobd 6 months ago: Made this today and it came out great but the directions are a little unclear in a few spots, especially regarding how much water to use in addition to stock. here is what i did. browned sausage in stockpot until brown, removed and when cool sliced. to the same pot added onion and garlic, sauted until brown. added chopped celery and carrot sauted about 10 min until soft. added splash of red wine to deglaze, reduced and then added lentils, 4 cups chicken stock and 6 cups water. simmered around 20 min and the added sliced sausage and spinach. cooked another 10 mins. done!
AntoniaJames 6 months ago: Thank you! This is so helpful. I usually put a kettle on water on, filling it up and heating it to boil, getting that started before I do anything else. Then I add the water, as it is needed, without measuring. I really appreciate that you took the time to let us know that 6 cups of additional water is necessary, if you don't start the lentils separately in water, as I usually do (to save time). I'm so glad it came out well for you, too!! Thanks again. ;o)
melissav 6 months ago: Got home from a 5 day trip today around 6:30 and I was beat; however, I couldn't bear the thought of going out to eat or picking up take-out. I was craving a wholesome home cooked meal and decided to give this recipe a try. It was perfect - just what my weary body needed (and it took less than an hour to make). Thanks for the recipe and all the tips to hurry the process along!
AntoniaJames 6 months ago: You're welcome! I'm so glad that it worked out for you, and that you were benefitted by the tips on how to pull it together in less time. I have a busy law practice, so I've developed a lot of tricks over the years to get weeknight meals on the table in less time than if I were making them at my preferred, more relaxed pace, over the weekend.
KitchenKim 6 months ago: I am always cooking a pot of soup and am looking forward to adding this to my recipe file! You have my vote!
AntoniaJames 6 months ago: Thank you!!
Scarlett 6 months ago: A wonderfully hearty meal; perfect for these extremely chilly nights
BigBear 6 months ago: You're so right about that. I realized last night that I hadn't included in the intro that this soup holds really well, and in fact, improves a bit, if eaten the next day BUT, and this is important, don't chop and add the spinach until right before eating. The greens will cook up nicely in just the time it takes to heat the soup through. I work out of the kitchen on all weekdays, so I always make at least a part of two weekday meals, ahead of time, while doing my weekend cooking. This is a fairly typical Monday or Tuesday night meal for us when during the cool and cold months.
maryvelasquez 6 months ago: Delicious! I made this last night and my better half said, between bites, "This gets my vote!"
AntoniaJames 6 months ago: Thank you!! I'm so glad you and he liked it. My better half -- who I jokingly refer to as "my better third";o) -- would agree!
amreen 6 months ago: I love this ... perfect for these chilly nights ... i'm dying to know ... what inspired the ketchup?
AntoniaJames 6 months ago: Good question! Ketchup (the good kinds, meaning those that aren't full of corn-derived sweeteners and salt) is both a bit sweet and a little vinegar-y, while still true to its tomato base. Low-brow as it may seem, I love ketchup on a good brat (and I've eaten some terrific brats, in quite a few different ballparks), so if I'm putting a hearty sausage in my lentil soup, it just makes sense to add a bit of ketchup, too. I've been doing this as long as I've been making this recipe, which is a good long time. Ketchup is one of the "secret ingredients" . . . .
amreen 6 months ago: haha i love this ... as much as i am a foodie i still favor my "low brow" food ... i rolled up to a gathering with in-n-out in my hands the other day and my friends were shocked :P to appreciate food in all forms makes a true foodie :D congrats on the win!
ZestFoodie 6 months ago: Can't wait to make this for my hubby- he loves sausage and lentil soup, but every recipe I've found is just too HEAVY. This looks like the ticket. Yum! Gina www.zestfloridafoodie.com
AntoniaJames 6 months ago: Thank you, Gina. I hope he and you both love it! This one definitely is not heavy. Serve it with a light multigrain bread and a small salad for a tasty and satisfying dinner! P.S. All those veggies are the result of this slacker-mom's devious attempts to create a one-dish supper.
ChezSuzanne 6 months ago: I love lentil soup and had I been anywhere near my recipes when this contest was open, I would have entered my version. Mine is very similar but doesn't incorporate the sausage. That feels like a great addition instead of the bacon I usually use. I plan to make this one this weekend. It really looks great. Congrats on being a finalist!!
AntoniaJames 6 months ago: Thank you! Well, it seems that brilliant minds think alike . . . . ;o) I hope you love this as much as we do!!
shayma 6 months ago: i dont eat pork, but i love your recipe- some nice spices in there and some hearty veggies.
AntoniaJames 6 months ago: Shayma, this soup is just as tasty when made with sausages not made with pork. Most of the ones I use are chicken or turkey based. They just need to have a bit of oooomph to them, with a strong herb and/or garlic flavor. The soup gets a lot of its flavor from the sausage. You could make it without, but then you'd want to dump handfuls of fresh herbs in, and start with more garlic!
shayma 6 months ago: that is lovely to know, thank you. there is a turkey sausage available at Whole Foods which i adore, perhaps that would work. i would never leave the meat out - but i shall add more herbs (and garlic!), regardless :)
healthierkitchen 6 months ago: I can't wait to try this. I've already planned a lentil dish for tonight, but will try this next time around. Do you have a favorite type of sausage in this?
AntoniaJames 6 months ago: I use a local sausage labeled simply as "Garlic and Herbs," which has a fair bit of garlic, with parsley and basil. On occasion, I use a sweet Italian that has a strong fennel note; for that, I usually add a few crushed fennel seeds after the onion has cooked a bit. If I have some, I'll add some of the bright green leaves that you find on the top of a fennel bulb, too. I use that same sausage in my starting rotation ragu (with the same enhancements). Pesto sausage (pre-cooked, from Trader Joe's, which I keep in my freezer for last minute quick meals of various kinds) is also quite tasty in this; I usually amp up the garlic when I use that. Thanks for asking!
healthierkitchen 6 months ago: I know and like those Trader Joe's sausages too. My farmstand is closed for winter right now, but when it reopens in a week or two - if this snow ever stops - I will have a source for great local made sausage that sounds like it will be great for this soup. Thanks!!
Oui, Chef 6 months ago: This is somewhat similar to a lentil soup recipe that I make, and just adore. I too add vinegar, but love your addition of marjoram. Nicely done!
AntoniaJames 6 months ago: Thank you. Quite a compliment. I'm glad you appreciate the marjoram. As I said in the notes, it's not an herb you see much. I really don't understand why. The vinegar is a nice counterpoint to its sweetness, and to the sweetness of the carrots. How is your recipe different? Do tell, please!!!
Oui, Chef 6 months ago: It is roughly the same except for: thyme instead of marjoram, diced canned tomatoes instead of ketchup, no wine, kale in place of spinach, and I run a stick blender through mine for a few seconds just before serving to break up a few of the lentils and give it a creamier texture.
Oui, Chef 6 months ago: If I'm really lucky, I'll have some D'Artagnan duck sausage in my freezer to add to the lentil soup....... they are perfect with the dish.
AntoniaJames 6 months ago: Oh me, oh my! That all sounds so tasty. I'd like to be eating dinner at your place, the night this is served! Thank you so much for these fabulous suggestions. I plan to implement them chez moi the next time it's in the rotation . . . . though I'll have to research the D'Artagnan duck sausage. Sounds marvelous.
Oui, Chef 6 months ago: You can check out the duck sausage here: http://www.dartagnan.com/51225/565797/Game-Sausages/Duck-and-Armagnac-Sausage.html Their merguez sausage would also be fab with a lentil soup!
The Internet Cooking Princess 6 months ago: This just made me wish I were at home, in sweat pants, and having a big bowl of this on my couch. Great combination!
AntoniaJames 6 months ago: Well, it's really to easy to make . . . . and yes, it's the kind of comfort food made even better when eaten while in sweat pants, on the couch! Love the image, and so appreciate the compliment. Thank you ;o)
Maria Teresa Jorge 7 months ago: Brilliant recipe, the addition of the red wine is a great idea. Just waiting for the snow to melt so I can buy some more lentils! Thank you for sharing the recipe.
AntoniaJames 6 months ago: You're welcome! You can't really taste the red wine, itself, as an independent, identifiable ingredient, but it definitely improves the dish. By the way, I didn't know you have snow there in Tuscany!! I was only there in the summer and fall.
lastnightsdinner 7 months ago: Mmmm, this looks hearty, warming and absolutely delicious!
AntoniaJames 6 months ago: I hope you can try it . . .it is hearty, it is warming and I can say unequivocally that it is delicious! (And my boys love it, which of course gives it "ace" status in the soup rotation chez nous.)

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Lentil and Sausage Soup for a Cold Winter's Night

Amanda & Merrill's Notes:

Serves four adults with plenty of leftovers.

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Lentil and Sausage Soup for a Cold Winter's Night

Amanda & Merrill's Notes:

Serves four adults with plenty of leftovers.

Comments (47)Add yours

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Editors' Pick

Cooks' Rating:

Right Now in Recipes

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