This Italian sausage and lentil soup is a favorite in our kitchen. It’s easy, and freezes well. The lentils means it’s not paleo, but it’s still grain, dairy, and gluten free and full of yummy veggies so I still consider it healthy eats.
This past year, my husband and I gave up ordering delivering as our new years resolution to save money. I’m very happy we have been able to achieve our goals, but it means I’ve been less creative and healthy in the kitchen and more concerned with getting dinner on the plate. This recipe was one of my favorites this past year because it’s easy, makes great leftovers that are easy to freeze, and has delicious flavor. Plus, I love hearty soups and during the colder days, they make great comfort food. Not that I mind eating soup when it’s warm. I live in LA near Sawtelle Japantown and I don’t mind eating ramen when it’s 80 or higher degrees out.
- 2 cups of small whole green lentils
- 2 quarts of chicken broth
- 2 hot Italian sausage links
- 2 sweet Italian sausage links
- 4 carrots, chopped
- 1 bay leaf
- 2 medium white onions, chopped
- 2 cloves of garlic, chopped
- 1 tbsp of extra virgin olive oil
- (optional) sea salt to taste
- (optional) parsely, chopped to garnish
- Remove casings from sausage and brown in olive oil on medium low heart in a large pot.
- Chop onions, garlic, and carrots and add to the pot.
- Add lentils and chicken broth to the pot.
- Simmer on low until lentils and carrots are cooked through.
- (optional) Add salt to taste. This depends on your chicken broth.
- (optional) Italian parsley chopped as a garnish