Lentil Bean Sausage Soup

I’ve mind melded two lentil soup recipes for this and added a few variations to make lentil bean sausage soup. I was going to make bean and sausage soup but looked in the cupboard and found I was woefully short on beans.  There just weren’t enough to make anything with.  But, I did have more lentils.  And, a friend was talking about the bean, sausage, and potato soup she was making.

That gave me an idea.  Bean, lentil, potato, and sausage, plus a bit of manchego rind for some savor (I’ve always wanted to try that, and I had a big bag of rinds in the fridge).

Manchego, parmesan, and romano cheese rinds are great, by the way, for soup or for grating cheese when there’s plenty left on the rind, but not enough to serve.

The nice thing about lentils is that unlike beans, you don’t have to soak them first to use them.

If you only have lentils, skip the beans entirely.  If you only have beans, use my quick soak method to speed up the process.





Lentil Bean Sausage Soup

Prep Time: 15 minutes

Cook Time: 2 hours, 25 minutes

Total Time: 2 hours, 35 minutes

Category: soup

Cuisine: American

two to three servings

Lentil Bean Sausage Soup

Lentil bean sausage and potato soup. This is versatile and easy to make.

Ingredients

  • 2T olive oil
  • 1/2 large onion, diced
  • 1large garlic clove, chopped
  • 1 carrot, peeled and sliced in one inch chunks
  • 1 spicy sausage
  • 3/4 C dried beans, soaked overnight (or use my quick soak method)
  • 1/4 C lentils, rinsed
  • 1 large potato, cut into chunks
  • 1 ham hock
  • 1 bay leaf
  • 1 tsp dried thyme
  • salt and pepper
  • slab of manchego or parmesan rind (about 2 inches across)

Instructions

  1. Heat oil in dutch oven or large saucepan.
  2. Add the vegetables and cook on medium low until they wilt and soften, about 10 minutes.
  3. Remove the veggies and add the sausage. Cook 8-10 minutes.
  4. Add the lentils and beans to the pot, with water to cover by an inch or so
  5. Put the veggies back in the pot.
  6. Add the potato, the ham hock, bay leaf, thyme, and manchego rind
  7. Add salt and a grinding of pepper to taste
  8. Bring to a boil.
  9. Reduce heat and simmer for two hours.
  10. Discard the bay leaf.
  11. Remove the ham hock. Let it cool for a minute or two. Separate the meat from the fat and bone and return the meat to the pot.
  12. Serve hot.

Notes

Put the bay leaf in a tea ball so it's easier to retrieve. I have one that hooks over the edge of the pot.

You can vary this with all beans or all lentils or use bacon instead of sausage.

Ingredients and Tools for Lentil Bean Sausage Soup


2pcs Stainless Steel Mesh Tea Ball Strainer

Tea strainers are great for tea, but they also have a second use for making soup and other recipes.  Many recipes call for cheesecloth (which I’ve never seen in a store, and seems wasteful anyway).  Instead, I use the tea ball for bay leaves, peppercorns, cloves, and herb mixtures that have to be added (and then removed) from soup or other recipes. Because, who wants to bite down into a peppercorn?!


The New York Times Cook Book
This cookbook was the source for part of the recipe. I have had my copy so long it’s falling apart. The soup section includes lentil, split pea, and the savory tomato soup which is the basis for my dad’s secret soup recipe.


The Silver Palate Cookbook
I’m on my second copy of this, and it’s time for a third! The other half of the soup recipe comes from the bean and sausage soup in this cookbook. The peasant vegetable is also wonderful, as is the six onion soup. Actually, I’ve never had a bad recipe from this one. Plus there are suggestions and variations for many of the recipes, which I like.

More Lentil and Bean Soup Recipes

Red Lentil Soup with Carrots

Lamb and Lentil Soup Recipe

Moroccan Chicken and Bean Soup



Red Lentil Carrot Soup

It’s getting chilly outside, so that means it’s time to start making soup.  I spotted a bag of red lentils in Trader Joe’s, and just had to have them.  The nice thing about lentils is that they cook fairly quickly.  So, you can have delicious red lentil carrot soup in about an hour, without having to wait for beans to soak.

The lentils do need to be rinsed, but that only takes a minute.

Now that I had my lentils, it was time to find a recipe.  I looked at several recipes, and didn’t like any of them.  Also, reading the reviews it sounded like the ones I did find needed some tweaking.  I ended up combining two different recipes, and adjusting them based on the comments.

While this isn’t one serving, I did cut the original recipes in half because I didn’t want 8 servings of soup (no room in the freezer).  This recipe makes 3-4 servings, depending on whether you have the soup as a main course or a side dish. Adding the rice will make it more filling.

The result was this red lentil soup with carrots.  The soup has cumin for earthiness, a bit of garlic for spice, and some garam masala  and hot curry for heat.  If you don’t have hot curry, use standard curry and add some cayenne to the soup.


Red Lentil Soup with Carrots

Prep Time: 15 minutes

Cook Time: 60 minutes

Total Time: 1 hour, 15 minutes

Category: soup

Cuisine: Middle Eastern

three to four servings

Red Lentil Soup with Carrots

Red lentil soup with carrots

Ingredients

  • 2T olive oil
  • 1/2 large onion, diced
  • 2 cloves garlic, chopped
  • 1 carrot, peeled and cut into 1/2 inch chunks
  • 1/4 tsp cumin
  • 1/4 tsp garam masala
  • generous pinch hot curry
  • one small bay leaf
  • 1/2 cup dried red lentils
  • 3 C chicken broth
  • 1 T tomato sauce
  • salt and pepper to taste
  • squeeze fresh lemon juice
  • 1/4 C cooked rice (optional)

Instructions

  1. Heat oil in heavy saucepan or Dutch oven.
  2. Add onion and cook on low heat until soft, about 8 minutes.
  3. Add garlic, carrot, cumin, gara, masala, curry powder, bay leaf and tomato sauce.
  4. Cook stirring about 5-10 minutes, until carrot softens.
  5. Add lentils and chicken broth.
  6. Season with salt and pepper.
  7. Bring soup to a simmer, and cook stirring occasionally, until lentils are cooked, about 35-40 minutes.
  8. Remove bay leaf.
  9. Remove the pot from the stove and partially puree the soup with an immersion blender. If you don't have one, pour about half the soup into a blender and puree it. Then return the rest to the pot.
  10. If using the rice, return the pot to the stove and heat for 5 minutes until the rice is hot.
  11. If not, pour one serving into a bowl and add the lemon juice.
  12. Pour the rest of the soup into individual containers to eat later in the week or freeze it for later.

Notes

Add the rice if your soup is a bit thin, or if you just want a more filling meal.

More Lentil and Lentil Soup Recipes

Lentils with Rice

Moroccan Chicken and Bean Soup

Lentil Bean Sausage Soup



Easy Lentils and Rice Recipe

I had a partial bag of lentils leftover from making lentil soup some months ago, and decided they’d make a good fairly last minute dinner. Unlike beans, lentils don’t have to be soaked, so you can make them quickly.

Lentils and rice go together just as well as beans and rice, plus when you put them together you’ve got a complete protein. My mom always stressed this when I was a kid; it makes me laugh now. It’s a fairly quick, tasty dinner and it’s also pretty budget-friendly.

I looked at several other lentils and rice recipes and didn’t like any of them. Some were too bland and simplistic, while others involved way too much work and some hard-to-find ingredients.

I try to keep my recipes tasty, but not complicated (and with ingredients that are readily available).  So, I did a bit of fudging, combining, and tweaking to get the results I wanted.




This lentils and rice recipe is fairly easy to prepare, and features a surprise ingredient you may not expect. It is, admittedly, not going to win awards for looks, but it did taste good!

Easy Lentils and Rice Recipe

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Category: entree

Cuisine: Middle Eastern

one serving

Easy Lentils and Rice Recipe

Lentils and rice with curry, ginger, and garlic.

Ingredients

  • 1/2 cup rice (preferably jasmine)
  • 1.2C lentils
  • 1 T canola or other neutral cooking oil
  • 1/2 small onion, chopped
  • 1 clove garlic, chopped
  • 1 t ketchup
  • 1/4 tsp cumin
  • 1.4 tsp curry
  • 1/4 tsp ground ginger
  • pinch turmeric
  • 1T chicken stock

Instructions

  1. Cook rice according to package directions.
  2. While the rice is cooking, fill a small saucepan with water and add the lentils. Cook for about 10 minutes.
  3. Heat the oil in a small frying pan. Add the onion and saute for a minute or two. Add the garlic and cook for a minute or two. Now, add the ketchup and the spices. Cook, stirring until the onion wilts (about 5 minutes or so). Add the chicken stock.
  4. Once the lentils are done, drain them and add them to the spice mixture. Cook five minutes, adding more chicken stock if necessary.
  5. Serve over rice.

Substitutions and Variations for Lentils and Rice Recipe

  • If you have the time, start by caramelizing the onions first; you’ll get a deeper, richer flavor
  • Make it Lebanese with the carmelized onions, a fried egg, and cumin (full recipe)
  • Or, go to Ethiopia with some cardomom, tomatoes, cumin, and red lentils (instead of brown)

More Easy Lentil Recipes

Lentil Bean Sausage Soup

Red Lentil Carrot Soup

Lamb and Lentil Soup Recipe

Moroccan Chicken and Bean Soup

 


Lamb and Lentil Soup Recipe

Lamb and lentil soup is rich, hearty, and filling.  It’s a great dish for a cold winter’s day. This recipe is for one serving of soup (more on that later).

I had some lamb broth leftover from the lamb breast provencale recipe I posted a few days ago.  Since I wasn’t in a particular hurry, and it was chilly, I decided to use it up and make a single serving of lamb and lentil soup.   I’d just bought a bag of lentils, and lentils and lamb are a good combination.  Since it was an experiment, it was also a good way to test the recipe on a single serving of soup before I made a huge pot of it.

This recipe uses that lamb broth, plus lentils, diced tomatoes and thyme for lots of flavor.

It does take a while to cook, but once you get the ingredients together it’s mostly set it and forget it, so you can start it early and then go do something else while your soup simmers on the stove (and delicious smells start wafting through your home).

Serve with a chunk of crusty bread (to sop up every last drop of soup from the bottom of the the bowl).  Since this is “the single serving chef” you can be messy if you want.  Nobody will know.

I made this for one because I had one serving’s worth of broth. You can scale up the recipe, make a larger batch, and then freeze it in single serving containers (or save some for a fast lunch another day).

The other nice thing, is that while it does take a while to cook, the prep time is minimal.




Lamb and Lentil Soup Recipe for One

Prep Time: 15 minutes

Cook Time: 1 hour, 30 minutes

Total Time: 1 hour, 45 minutes

Category: entree

Cuisine: Middle Eastern

one serving

Lamb and Lentil Soup Recipe for One

lentil and lamb soup for one

Ingredients

  • 1 T olive oil

  • 1 small onion, chopped

  • 2 cloves garlic, peeled and chopped

  • 2 carrots, peeled and chopped into 1" chunks

  • 1 T diced canned tomatoes (you can chop up some whole ones)

  • 1 1/2 C lamb broth (use the broth from the lamb provencal

  • 1/4 C lentils

  • 1 T brandy

  • 1 generous pinch dried thyme

  • 1 generous pinch dried oregano

  • 1 squeeze fresh lemon juice

Instructions

  1. Heat oil in medium size saucepan over medium-low heat.  Add onion, garlic, and carrots.  Saute for five minutes.
  2. Reduce the heat to low and cook, uncovered, another 10 minutes, until the vegetables start to get soft.  Add the diced tomatoes.
  3. Add the broth, lentils, thyme, oregano, and brandy.  Bring to a boil, then simmer for an hour.
  4. Add the lemon juice and cook for thirty minutes until the lentils are soft and tender.

Lamb and Lentil Soup Substitutions and Variations

  • If you don’t have the lamb broth, use beef broth (it won’t be lamb soup any longer, but it will still taste good)
  • Add 1/4 ground lamb to the soup (brown this as the first step in the recipe)
  • Replace the brandy with a robust red wine

More Lamb Recipes

Greek Lamb Breast Recipe

Moroccan Lamb Stew with Almonds and Raisins

One Person Slow Roasted Lamb Breast Provencal Recipe