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Recipe

French Lentil Soup with Sausage

60 min • 4 to 6 servings •
Cecily Upton
Hearty lentil soup with slices of sausage, carrots, and celery, served in a white bowl, with a side of roasted Brussels sprouts.

This soup is extra delicious and can be made in big or small batches. Try it with a side of roasted brussel sprouts!

Ready

  • 3 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 2 medium carrots, finely chopped
  • 1 celery rib, finely chopped (optional)
  • 1 ¼ cups lentils (preferably French green)
  • 6 cups chicken or veg stock (can use water, too)
  • 1 ½ teaspoons salt
  • ¼ teaspoon black pepper
  • 4 oz smoked sausage (chicken or pork)
  • 1 tablespoon balsamic vinegar, or to taste

    • Set

  • 1 large soup pot
  • 1 non-stick skillet

    • Go!

  • Heat 2 tablespoons oil in a 4-quart heavy pot over moderately high heat until hot but not smoking, then sauté onion, stirring occasionally, until golden brown, about 6 minutes.
  • Add carrots and celery and cook, stirring, until softened, about 5 minutes.
  • Add lentils, stock, salt, and pepper and bring to a boil, then reduce heat to moderate and cook, covered, until lentils are tender, about 30 minutes.
  • While lentils are cooking, heat remaining tablespoon oil in a 10-inch nonstick skillet over high heat until hot but not smoking, then brown sausage on all sides, about 5 minutes.
  • Cool sausage slightly on a cutting board, then cut into ½-inch-thick pieces.
  • Add sausage to soup and stir in vinegar.

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