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Lentil Soup with Smoked Sausage
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Lentil Soup with Smoked Sausage

Lentil Soup made with Smoked Sausage, Bacon, and Vegetables is a hearty and flavorful soup that is perfect for a cold winter night or a rainy fall night. 
Course Soup
Cuisine American
Keyword lentil soup, lentil soup with smoked sausage, smoked sausage soup
Prep Time 10 minutes
Cook Time 25 minutes
Smoking Sausage 1 hour
Total Time 1 hour 35 minutes
Servings 4 -6 servings
Cost $15

Ingredients

  • 1 pound seasoned bulk sausage, We use Snake River Farms, or consider Italian
  • 1 tablespoon olive oil
  • 3 slices thick bacon, diced
  • ½ large yellow onion, diced (about 1 cup)
  • 1 carrot, diced (about ¼ cup)
  • 1 celery stalk, diced
  • 2 cloves garlic, diced
  • ½ cup dry red wine
  • 1 tablespoon tomato paste
  • 15 sprigs of thyme, wrapped in kitchen twine
  • 1 bay leaf
  • 6 cups chicken stock
  • 1 cup green lentils
  • Salt and Pepper to taste

Instructions

To Smoked the Sausage:

  • Preheat smoker to 275 degrees Fahrenheit.
  • Place sausage spread out on a large foil-lined cookie sheet in small clumps.
    Bulk Hot Italian Sausage
  • Smoke for 60-90 minutes and remove. Look for a darker color on the exterior while still moist.

To Make the Lentil Soup:

  • In large stock pot over medium heat, add olive oil and bacon. Cook bacon until crispy, about six minutes. Remove, set aside. Discard most of the bacon fat, leaving about 1 tablespoon worth in the pot.
  • Add the onions into the pot over medium heat for four to five minutes. Then add carrots and celery. Cook an additional five minutes or until carrots are soft.
  • Add garlic and cook an additional two minutes.
  • Add red wine and tomato paste and stir frequently, for about three minutes (wine should be simmering and texture may thicken due to paste).
  • Add sprigs of thyme, bay leaf, stock, sausage, bacon and lentils. Stir together.
  • Bring to a boil and then reduce to a simmer for approximately 25 minutes, covered, or until lentils are tender, but still slightly al dente. Stir occasionally. (Add more stock if you find the liquid level get too low as needed) Even if the sausage was slightly undercooked, the time in the simmer will finish it off and impart a beautiful smoky flavor to the broth.
  • Salt and Pepper to taste, serve in your favorite soup bowl with crusty bread.