Lentil Soup with Smoked Sausage

3.86 from 7 votes

Lentil Soup with Smoked Sausage

Best Lentil Soup Recipe made with Smoked Sausage, Bacon, and Vegetables. This is a hearty and flavorful soup that is perfect for a cold winter night or a rainy fall night.

Prep Time10

Cook Time25

Smoking Sausage1

Total Time1 35

Course: Soup

Cuisine: American

Servings: -6 servings

Author: Mary Cressler

Cost: $15

Ingredients

1 pound seasoned bulk sausage, (we prefer spicy Italian sausage)
1 tablespoon olive oil
3 slices thick bacon, diced
½ large yellow onion, diced (about 1 cup)
1 large carrot, diced (about ¼ cup)
1 celery stalk, diced
2 cloves garlic, diced
½ cup dry red wine
1 tablespoon tomato paste
15 sprigs of thyme, wrapped in kitchen twine
1 bay leaf
6 cups chicken stock
1 cup green lentils
Salt and Pepper to taste

Instructions

To Smoke the Sausage:

Preheat smoker to 275 degrees Fahrenheit using fruit wood like apple or cherry.
Spread out sausage on a large baking sheet in small clumps.
Smoke for 60 minutes and remove. Look for a darker color on the exterior while still moist and an internal temperature of the thick parts of sausage at 160 degrees F.

To Make the Lentil Soup:

In large stock pot over medium heat, add olive oil and bacon. Cook bacon until crispy (about 6 minutes). Remove, set aside. Discard most of the bacon fat, leaving about 1 tablespoon worth in the pot.
Add the onions into the pot over medium heat for four to 5 minutes. Then add carrots and celery. Cook an additional 5 minutes or until carrots are soft. Finally add garlic and cook 1 minute.
Add red wine and tomato paste to pot and stir frequently, for about 3 minutes (wine should be simmering and texture may thicken due to paste). Adjust heat up if needed to get the simmer. Then add sprigs of thyme, bay leaf, stock, sausage, bacon and lentils. Stir together.
Bring to a boil and then reduce to a simmer for approximately 25 minutes, covered, or until lentils are tender, but still slightly al dente. Stir occasionally. (Add more stock if you find the liquid level get too low)
Add salt and pepper to taste, and then serve in your favorite soup bowl with crusty bread.

Notes

Sausage - If you buy bulk sausage that is not yet seasoned, consider the following ratio to mimic Italian sausage. 1/2 tablespoon crushed dried fennel, 1 teaspoon red chili pepper flakes, 1 teaspoon dried oregano, 1 teaspoon kosher salt, 1 teaspoon black pepper. Combine the dried ingredients with the bulk sausage and mix with your hands.

Preparing the Lentils: Sift through the lentils and remove any stone or discolored lentils. Rinse under cold water to remove any dust from storage. No need to soak them.

Wine: Pinot Noir is ideal for balanced fruit and acid flavor. If you choose a Cabernet Sauvignon or other richer varietal that will come through in the soup.

No Smoker - If you don't have a smoker, simply brown the sausage in the soup pot first. Over medium heat add olive oil and then the chunks of bulk pork. Stir occasionally for 6 - 7 minutes until browned then remove, strain the fat, and set aside until the liquids are added to soup.

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