There’s always a moment when I’m cooking lentils that the pot looks like I’m making dirt water… because the lentils look like pebbles and the water is brown. You just need to believe and keep cooking! This hearty, delicious soup is exactly what you want on a chilly day. Sure, it’s full of satisfying lentils but also has veggies, potatoes, and lots of smoked sausage as well. It’s so thick that it’s almost a stew! Pair it with a hunk of gluten-free garlic bread and dinner is served.
Hearty Lentil Soup with Sausage and Gold Potatoes
Modified from Food and Wine
1/2 large sweet onion 1/2” dice (1 cup)
3 celery ribs, sliced 1/4 inch thick (1 cup)
1 cup sliced carrots, 1/4 inch thick (1 cup)
6 small gold potatoes, chopped into 1/2” chunks (1 1/2 cups)
16 ounce bag brown lentils, rinsed and picked over to check for stones or debris
2 garlic cloves, sliced thinly
1 bay leaf
1/2 teaspoon salt + more if needed
1/4 teaspoon black pepper
1 smoked turkey sausage, sliced 1/2”
2 slices bacon
6-8 cups chicken broth*
Saute veggies with a little olive oil until soft and set aside to add later. Brown the sausage and add to the veggies. Sort through the lentils and remove any debris. Seriously, don’t skip this step because I have found pebbles in the bag. Rinse them in cool water. Place in a large heavy bottomed stock pot with broth. Add bacon, garlic, bay leaf, pepper and half the salt. Cook on medium-high heat for about 15 minutes or until the lentils begin to soften. Add turkey sausage, potatoes, and sauted vegetables. Make sure all ingredients covered in the broth, add more to submerge if needed. Cook for another 10-15 minutes on medium heat or until the lentils and potatoes are soft. Taste and season with more salt or pepper as needed. Serve hot with biscuits or garlic bread.
*You may need more liquid to cook lentils, add more broth or water as needed.
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