I usually can take or leave lentils but I love this spicy soup. Served hot with some shredded Parmesan and crusty bread, I most recently made this on a snow day. Lentils, veggies, spicy sausage and a sprinkling of Parmesan. It was perfect!
Spicy Lentil Soup with Hot Italian Sausage
- 3 tablespoons olive oil
- 2 good-sized onions chopped
- 2 large carrots chopped
- 1 tablespoon minced garlic
- 1.5 pounds uncooked hot Italian sausage bulk or removed from casing
- 2 ounces ham roughly chopped
- 2.5 cups dry lentils
- 8 cups chicken stock
- 4 cups beef stock
- 4 cups water
- 2 medium tomatoes diced
- 2 tablespoons white wine vinegar
- 2 bay leaves
- 1 teaspoons dried basil
- 3 teaspoons Italian herb blend
- 1 teaspoon dried crushed red pepper flakes
- 1 piece Parmesan rind
- salt and pepper to taste
- hot sauce to taste
Heat olive oil in a large soup kettle over medium-high heat. Add onion, carrot, and garlic. Cook, stirring often, until veggies start to soften. Add Italian sausage to pan and sauté until the sausage is cooked, breaking up into bite-sized pieces as you go.
Add the remaining ingredients to the pot, bring to a boil, then reduce heat and simmer for 45 minutes to an hour. Remove bay leaves and parmesan rind. Adjust seasoning (salt, pepper and hot sauce) as the soup cooks. I like it spicy and am liberal with the hot sauce and red pepper.
Add more water during cooking if you find the soup is getting thicker than you'd like. The recipe makes a good deal of soup. I typically use a 5.5 quart dutch oven to make it and it is quite full. Also, I've been serving a ladle of this over mashed potatoes. YUM! adapted from several sources, including Bon Appétit and Ina Garten.