This recipe has been the most asked for meal EVER in my household. It’s safe to say that this is my love’s all time favorite. It’s super tasty, easy, and filling. Definitely a great recipe to add to your list for fall and winter meals.
The original recipe came from Taste of Home. At first, I thought there were a few things about it that seemed a bit off. The first being the 2 medium onions. “Whoa!”, that seemed like a whole lat-tah onion.” Second was the 1 red potato . “That’s all? Just 1? Are you sure about that?”, it didn’t sound like enough. Thirdly was the optional salad croutons. “What the heck? Who ever heard of adding salad croutons to soup? ” Ok, ok, maybe it makes some sense. People do add crackers to their soup so I guess it’s not a huge leap. I’m not crazy about the idea so I’ve always left them out.
I’ll be honest, the first few times I made this I tried altering the amount of onion and potato. Eventually, I went ahead and made the recipe as written. It worked just fine. No adjustments needed, except those pesky croutons.
For the sausages, we would alternate between Spicy Italian Sausages and Sweet Italian Sausages, or do a combination of both. Here in Spain however I haven’t seen any Italian Turkey Sausages, which has led to trying some new sausage alternatives. One of those alternatives was Chistorra, which is a smokey sausage that originates from the Basque Country. I loved it! This time we tried something different. We used two different kinds of fresh sausages. Both of them are Longaniza, but was called Longaniza Rojo and was red in color (with paprika maybe?? package only said “spices”). They are both similar to chorizo and the Portuguese linguica. They worked great!
I’m still getting used to European measurements. Converting my recipes from home has been a bit of a learning curve. The packages of dried lentils here come in 1 kilogram bags. 1 kilogram equals 35 or so ounces, so I eyeballed half a bag. There was a bit more lentils and less broth than I would normally like but it was still really good. Maybe my eyeball was a little big this time. My suggestion is to trust your instincts. When you’re adding in the cooked lentils, if it looks like you may have too much, leave the rest out.
What’s most important is that this recipe was as good as expected. It will definitely continue to be on our fall/winter rotation. I hope you will give it a try and will enjoy it as much as we do!
Chunky Sausage Lentil Soup
Serves: 8 to 10, depending on how big a bowl you want
- 8 cups water
- 1 16 oz package (1/2 of a 1 kg bag) of dried lentils, rinsed
- 1 19.5 oz (550 g) package Italian Sausage, Chistorra, or Longaniza , casings removed , if possible
- 2 medium onions, chopped
- 2 celery ribs, chopped
- 2 medium carrots, cut into 1/4″ slices
- 6 garlic cloves, minced
- 43.5 oz (1.25 liters) reduced-sodium (if possible) beef broth
- 28 oz (800 g) crushed (triturado) tomatoes
- 1 medium red potato or a few new potatoes, diced
- 1 1/2 teaspoon dried thyme
- 1 1/2 teaspoon ground pepper
In a large saucepan, bring water and lentils to a boil. Reduce heat; cover and simmer for 18 to 22 minutes or until lentils are tender. Drain and set aside.
In a large saucepan, cook the sausages, onions, celery, and carrots over medium heat until meat is no longer pink and vegetables are tender. Add garlic and cook 2 minutes longer.
Stir in the broth, tomatoes, potatoes, thyme and pepper. Bring to a boil. Reduce heat to a simmer, uncovered, for approximately 15 to 20 minutes or until potatoes are tender. Stir in cooked lentils and heat through. Serve!