Sausage + Lentils = The Best Winter Soup Ever

today we're going to make sausage and lentil soup here's all those ingredients let's get into it right now so I always like to go over the ingredients for you so I have a little looks like I've been crying because that onion anyway with that onion I cut it was one large it's probably equal right here to all this which is about two cups of onion I had three celery ribs and then the recipe says two medium carrots I used three because they were a little bit on the small side to make a long story short that's how much I have of onion carrot and celery I also have one medium zucchini that I diced since this is a sausage lantal soup we're putting sausage in it this is one pound of bulk Italian sausage if you can't find that in the store just buy sausage links and take the sausage meat out of it we also were going to have garlic in here I did six cloves of garlic and I minced that up two parmesano regano Rines if you have a really large one just use one if you don't have one of these it's fine to skip it you're going to put more cheese on this at the end when you serve it but these are great it's kind of a secret weapon you're buy it expensive block of Parmesan you don't want to throw out that rind save it wrap them up tight in plastic and then you use them for Soups like this or you could put them even in a sauce liquids we have one cup of dry white wine if you can't have wine just omit it I have six cups right here of homemade chicken stock so this chicken stock is kind of on the thick side so the recipe says if you do have a homemade one then put about two cups of water in there to to even it out if you're buying box stuff in the store you could just use 8 cups straight we also have plum tomatoes so I didn't crush them on camera I'll do it right now when we make it this is half of a can so 14 oz in here if you want a little bit more tomato feel free to use more or if you want less just take it out and then I have half a bag of lentils a bag of lentils is 1 lb so this is half a pound there let's sear the sausage and then make our soup so I have an 8q Dutch oven here you could probably get away with a 6q dutch oven one ingredient I didn't show you was olive oil we're going to use about four or five maybe six tablespoons of olive oil so Heat this up to medium and put down your oil I'm using extra virgin but you could use regular olive oil too just a little bit right now because this sausage definitely has a lot of fat in it you can see a lot of the fat in it and I'm just going to kind of spread it out just let it get a little brown we're not trying to really Brown this couple minutes and then we'll start breaking it up as the sausage goes I forgot to say also we going to have a lot of parsley and basil this isn't the best looking basil my garden basil all dyed my favorite tool really is it's a meat Masher that's kind of the bottom we're looking at there so it's fine you don't even need to put any color on this the amount of wrong information about this subject is breathtaking some of the best dishes are made with no color at all on the ground beef pork chicken whatever it is so what I'm going to do now is I'm going to remove it try to use a slotted spoon if you can because then you can leave fat in the bottom of your pan you know your fat your olive oil and then just set that off to the side and then you can put your vegetables in and I am putting them all in together and if you don't have enough fat in here which I don't you're going to put more olive oil so the recipe says four tablespoons I believe but I already added two in the beginning I'm probably going to add another four now and I'll put a little bit of salt on here to accelerate that water release because vegetables do have a lot of water in them want to get all of them nice and soft it's funny the soup I'm making here is similar to the kaba's soup right Tara you said that like when I came up with the ingredients here and it's very similar to what kab is had a popular dish of kabus we were discussing this on the most recent podcast episode I don't want to generalize for everybody here in Long Island and in New York in the metro area I don't know why you would go to those places when you have hundreds of options around you locally I'm not hating on those places the few times I've been there like Tyra said kab is I remember I think I got eggplant pal there and it was good by the way guys if you like this bantering and talking we're considering lives and if we were to do lives there would have to be a lot of time that would have to be filled with this all right so that's been like another 5 or 6 minutes on the zucchini that's how everything looks now that looks great if you feel like you're burning lower the heat down or Splash a little bit of water in the pan that's all you have to do we're going to put our garlic in that is about six seven cloves of minced garlic and that's going to make it better cook this in here for a couple minutes until the garlic gets nice and fragrant okay so that's couple minutes on there it builds the flavor a little bit better than throwing everything in the pot at once and cooking it so what we're going to do now is we're going to put in our one cup of wine you're using wine alcohol just keep your head [Music] back that is so on Blan it's a $12 or $14 bottle of wine you can also use Peno ggio if you do use a chardonay make sure it's not Oak Chardonnay that means it was finished in the oak casks that tends to really overpower it and it will just taste like Oak all right so what we're going to do is we're bringing this to a boil I turned my heat up all the way just going to let this Reduce by about half just to burn off some of that alcohol smell you do not have to reduce this alcohol to nothing it's another one a lot of questions always say they're like you didn't reduce all the alcohol I'm not trying to reduce this to nothing so that reduced by about half now we're just going to add everything else into the pot Tomatoes that's 14 oz I just hand crushed them I just want to have a little bit of texture in here so you have like a big piece of Tom here's that stock and you know as I said in the beginning it's it's a thick stock and I like to make my own stock because there's no salt in it the problem with any stock you buy in the store or better than bullion or anything is it has salt in it even the low sodium versions but this has no salt so we're going to have to add salt in when you had that wine in flat edge of your spoon to scrape the bottom of the pot to get any brown bits away just make sure it feels very smooth when you're doing it but if you didn't do it at that point you haven't another chance now because we're going to bring this up to a boil okay I'm putting the sausage in putting lentils in this is 8 oz of lentils which is exactly half of a one lb bag and then here are two parmesano regano rhines let's just turn this up and let's bring it to a boil as I said before just make sure nothing is on the bottom of your pot flat Edge spoon you can just remove it all and then at this point once it is boiling just bring it down to about maybe a 3 out of 10 you want to cook this just a very low simmer and lentils I'm using brown lentils here they'll take about 40 to 50 minutes maybe about 35 minutes start tasting it so the recipe has six cups of stock and 2 cups of water I think we're going to need it but for now I just I kept it off and I could always just add it in towards the end so just letting you know about that okay so it's been about 45 minutes and the lentils probably could go a few more minutes but they're going to continue to get more tender even when you turn the heat off because the residual heat I'm going to put in about a cup of water so that takes us to about 7 Cups of liquid but this is all going to be personal preference I often get questions about the parmesan rind so you actually can eat these they're edible uh you can also just pull them out great flavor in here I just tasted it now the stock I used had no salt so I need a good amount of salt here and I'm putting about 1 and 1/2 teaspoons right now just to start I'll mix it up if you're using the Box stuff or the better than bullon low sodium you might not need to use much at all because the sausage has salt in it too all right so we'll mix this through let's taste it again want to get this like just right before we serve it to the taste tester that's good the parm those two rinds really imparted a lot of flavor so let's take this off and put all those herbs in here's the basil that I chopped up recipe says 1/4 cup but use more or little as you like and then that's about a half a cup of parsley so there's a lot of green going in here and that's just going to make it nice now you could also Al put spinach in this now we already put spinach in the straight basic Italian lentil soup this one is a little bit more Hardy with the sausage and the zucchini once you put that in it improves the color the look of it but it also gives it a lot of great flavor and again this is all matter of personal preference here if you want it looser than that which I think I do I'm going to put in the rest of the water if you add water to something a good amount you need to taste and re season because you're adding water that has no salt and pepper or anything in it put the salt in there the salt levels good and put some nice black pepper in it I didn't use hot pepper in this I didn't use hot sausage you don't have to put hot pepper or hot sausage in every dish right but black pepper is great in it let's serve this up and uh get the taste tester [Music] down I have the taste tester not the official taste tester you might becoming the official taste tester well it's hard because James is doing after school sports now let me know what you think I already tried it don't want to give you give away what I think of it m it's really good it reminds me of a combination of your zucchini soup and the lentil soup but with sausage added in yeah so it's like a comb comination of a few different soups and flavors for me the basil makes this almost taste like a summer soup same with the zucchini but the sausage makes it heartier did you drizzle olive oil on top of this I didn't and you should do that uh extra virgin on top there is a lot of fat in this already between the sausage and all the olive oil I used yeah but I I agree a little bit more yeah extra virgin like good extra virgin drizzled on top maybe a little bit more cheese I think you did grate some but I think it kind of melted a little bit cuz I didn't get down here fast enough so that's that's on me now this is with the homemade stock I definitely think it tastes better yeah I think it tastes really good I'm trying to think of anything else that I might do that's a good word for it deeper maybe the flavor is honestly I can't really think of anything more that I would want to add to it I mean could you go a little heavier on the lentils yes I actually think I was going to point that out I did a half a bag of lentils which is a half a pound if you want more lentils in this probably go towards Maybe 12 oz I don't know if I would do the full bag if you do the full bag you're going to need to increase your liquid substantially and you'll have like 12 bowls worth of lentil of the soup it's not like as lentil forward as like the lentil soup personally I would maybe even go with the full bag of lentils full bag yeah that's that's for me um and I would keep everything else the same I don't know then it would be a little bit thicker well we'll play around with the final amounts I mean don't let that deter you though I'm going to give it a nine because I would like a little bit more lentils and I would definitely do the olive oil I'll take it on top so that's why I'm giving it a nine I can't really think of anything else other than maybe adding like spinach or [Music] kale

Channel: Sip and Feast

Views: 309,155

Keywords: sausage lentil soup, lentil soup with sausage, sip and feast, sausage soup

Id: 0XUJnWlbMUI

Length: 11min 21sec (681 seconds)

Published: Tue Nov 07 2023