Smoky Lentil and Beef Sausage Soup

A cozy, one-pot meal loaded with rich, hearty flavor!

This Smoky Lentil and Beef Sausage Soup is the perfect comfort food for chilly days. Tender green lentils simmer gently with flavorful beef sausage, carrots, onions, and a touch of smoked paprika in a savory broth. The result is a deeply satisfying, wholesome soup that’s both nourishing and easy to prepare — ideal for a family dinner or a make-ahead meal for busy weeks.

Why You’ll Love This Recipe

• Hearty and wholesome: Lentils add protein, fiber, and a creamy texture without needing cream or flour.
• Rich and smoky flavor: The combination of smoked paprika, garlic, and beef sausage brings a warm, rustic taste to every spoonful.
• One-pot simplicity: Everything cooks together in one pot, making cleanup effortless.
• Perfect for meal prep: Stores and freezes beautifully for quick, healthy meals anytime.

Ingredients

• 4 cups boiling water
• 2 cups dry green lentils (rinsed)
• 2 teaspoons salt, divided
• 3 tablespoons olive oil
• 1½ pounds smoked beef sausage (cut into ¼-inch slices)
• 1 tablespoon butter
• 1 small yellow onion, finely chopped
• 2 large carrots, thinly sliced
• ¼ cup fresh parsley, chopped
• 4 cloves garlic, minced
• ½ tablespoon smoked paprika
• ½ teaspoon black pepper (or to taste)
• 2 tablespoons tomato paste
• 2 bay leaves
• 6 to 8 cups low-sodium chicken or vegetable broth
• 1 tablespoon apple cider vinegar (for a bright, tangy finish)
• Toasted baguette slices or flatbread, for serving (optional)

Instructions

1. Soak the Lentils (Optional):
   Place lentils in a large, heat-proof bowl. Pour 4 cups of boiling water over them and let sit for 30 minutes. Drain and set aside. Soaking helps soften the lentils and makes them easier to digest, but you can skip this step if you’re short on time.
2. Cook the Sausage:
   In a large Dutch oven or soup pot, heat olive oil over medium-high heat. Add the beef sausage slices and cook for about 6–7 minutes, turning occasionally, until nicely browned. Remove from the pot and set aside.
3. Sauté the Vegetables:
   To the same pot, add the butter. Stir in the onion and carrots, cooking for about 6 minutes until softened and fragrant.
4. Add Aromatics:
   Stir in the parsley, garlic, smoked paprika, salt, and pepper. Cook for 20 seconds to release their flavor, then add the tomato paste and cook for another minute, stirring well.
5. Simmer the Soup:
   Add the bay leaves and pour in the chicken or vegetable broth. Stir well to combine and bring to a gentle boil. Add the lentils and browned sausage back to the pot. Reduce the heat to a simmer, cover slightly, and cook for 30–40 minutes, or until the lentils are tender.
6. Finish and Serve:
   Stir in the apple cider vinegar, taste, and adjust seasoning if needed. Remove from heat and let the soup rest for a few minutes before serving.
7. Serve Hot:
   Ladle the soup into bowls and serve with toasted bread, flatbread, or a crisp green salad.

Recipe Tips

• Lentil Options: You can use green or brown lentils for this recipe — they hold their shape well. Red lentils cook faster and will make a thicker, creamier soup.
• Vegetable Boost: Add zucchini, spinach, celery, or even diced tomatoes for more flavor and nutrition.
• Make It Spicy: For extra heat, add a pinch of red chili flakes or cayenne pepper.
• Oil Control: If you notice extra oil on the surface after simmering, gently lay a piece of paper towel or bread on top to absorb it.

Storage and Reheating

• Refrigerate: Cool completely and store in an airtight container for up to 3 days.
• Freeze: Transfer cooled soup to freezer-safe bags or containers and freeze for up to 3 months.
• Reheat: Warm gently on the stovetop or in the microwave until hot. Add a splash of broth or water if it thickens too much.

Nutrition (per serving)

Calories: 405 | Protein: 25g | Carbs: 34g | Fat: 18g | Fiber: 15g