One Pot Lentil Soup -

One Pot Lentil Soup

Lentil soup with warm, earthy spices and a bit of heat.

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Course: Main Course

Keyword: lentil, savory, spice

Prep Time: 25

Cook Time: 25

Servings: people

Calories: 289kcal

Author: Candace Bourzac

Ingredients

1 pound ground sausage
1 cup lentils (brown, red, orange)
6 cups water
1 cube bouillon
3/4 cup onion, diced
1 cup carrots or parsnips, diced or shredded.
1 cup celery
15 oz can of diced tomatoes
3 cloves garlic, pressed or diced
1 tablespoon lemon zest
2 teaspoon ground cumin
1 teaspoon ground cinnamon
1 teaspoon ground paprika
1/2 teaspoon ground sumac
1/4 teaspoon ground cloves
1/2 teaspoon red pepper flakes, if desired

Instructions

In a large stock pot over medium heat, cook the ground sausage.
Once the sausage has started to brown, add the 3/4 cup onion and 1/2 cup poblano pepper (if using). Let cook for 1 minute. Add the 1 cup of celery.
Add 6 cups of broth, 1 cup of carrots/parsnips, 15-ounce can of diced tomatoes and spices. (2 teaspoons cumin, 1 teaspoon cinnamon, 1 teaspoon paprika, 1/2 teaspoon sumac, 1/4 teaspoon cloves, 1/2 teaspoon red pepper flakes).
Add 1 cup of lentils and 1 tablespoon of lemon zest.
Bring soup to a boil and boil for 5 minutes. Reduce heat to medium and simmer for 20 minutes or until lentils are soft. If you like a bit firmer of a lentil, simmer for less time. You will want to check at the 10 minute mark to see how firm the lentils are.
Enjoy with a nice crusty bread or toasted English muffin!

Notes

Store soup in an airtight container in the fridge for up to 5 days.

The nutrition information listed is for comparison purposes only and may vary based on individual cooking styles and measurements. The nutritional information calculated uses a third-party algorithm. Please consult a health professional for any nutrition guidance.

Nutrition