Lentil Sausage Soup

1 teaspoon dried basil
½ teaspoon dried parsley
½ teaspoon oregano
½ teaspoon mustard powder
¼ teaspoon pepper
1 lb. ground sausage, hot or mild
1 small yellow onion
1 cup carrots, diced
½ cup celery, diced
2 tablespoons butter
3 cloves garlic, minced
2 tablespoons flour
1 tablespoon tomato paste
6 cups chicken broth
2 cups beef broth
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
1 cup dry brown lentils, rinsed. See notes.
1 14.5 oz. can diced tomatoes, drained
Cook the Sausage: Remove the casings from the sausage if you purchased links. Preheat a large pot over medium heat. Add the sausage and cook and crumble to break it apart. Once cooked halfway through, cover partially and continue to heat, stirring occasionally, until cooked through. It’ll take around 10-12 minutes total. Set the sausage aside on a paper towel lined plate. Reserve 1 tablespoon drippings. (Butter can be used if you don’t have drippings.)
Add the drippings to the pot along with 2 tablespoons butter over medium heat. Add the diced onions, celery, and carrots and cook for 4 minutes. Add the garlic and cook for 1 minute.
Add the flour and tomato paste and cook for 2 minutes. Add the chicken and beef broth in splashes, and use a silicone spatula to “clean” the bottom of the pot to add more flavor the soup.
Add the Worcestershire sauce, hot sauce, lentils, and seasonings. Bring to a boil, then reduce to a simmer. Cover partially and simmer for 45 minutes, stirring occasionally.
Add the sausage back to the soup along with the diced tomatoes, Simmer for 10 minutes. A little water or broth can be added to thin the soup out slightly if desired. Serve!


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