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smitten kitchen lentil sausage soup

Smitten kitchen lentil sausage soup Recipe

This hearty soup is the perfect remedy for cold winter days. It’s flavorful, satisfying, and doesn’t require broth—water works perfectly due to the aromatics and seasoning. Vegetarian and vegan modifications are possible (skip the sausage and cheese), but don’t skip the finishing touch of sizzling garlic oil—it elevates the dish to something unforgettable.
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Ingredients
  

  • - **1/2 cup olive oil** divided
  • - **2 large links about 8 ounces** of sweet Italian sausage (or your preference)
  • - **1 medium onion** diced
  • - **2 celery ribs** sliced or diced
  • - **2 medium carrots** peeled and sliced into half-moons or diced
  • - **4 cloves garlic** sliced (reserve half for later in recipe)
  • - **Kosher salt**
  • - A pinch of crushed red pepper flakes optional
  • - **1 cup brown lentils** sorted and rinsed
  • - **2 bay leaves**
  • - **1 28-ounce can crushed tomatoes**
  • - **6 cups water** approximately 2 empty tomato cans worth
  • - Freshly ground black pepper
  • - **3 to 4 cups shredded Swiss chard leaves** or kale, as a substitute
  • - Grated **Pecorino Romano cheese** to finish

Instructions
 

#### On the Stove

  • **Sauté the Sausage:** Heat **1/4 cup olive oil** in a large pot over medium to medium-high heat. Add sausage and break it up with a wooden spoon, cooking until browned (about 5 minutes).
  • **Cook the Vegetables:** Add onion, celery, carrots, half of the garlic, a pinch of salt, and red pepper flakes (if desired). Cook with sausage until vegetables soften slightly (about 5 more minutes).
  • **Simmer the Soup:** Add lentils, bay leaves, tomatoes, water, and additional salt and pepper. Bring to a simmer and cook until lentils are tender, about 40 minutes. If the soup gets too thick, add a bit more water.
  • **Add the Greens:** Stir in the chard or kale just before serving and cook for a few minutes until tender. Discard bay leaves.

#### In an InstantPot or Multicooker

  • Use the sauté function to cook the sausage, followed by the vegetables as described above.
  • Add lentils, bay leaves, tomatoes, and water. Lock the lid and cook on high pressure for **15 minutes**. Let it naturally release for 10 minutes before manually releasing any remaining pressure.
  • Return to sauté mode to bring the soup to a simmer and add the greens. Cook until wilted.

#### To Finish

  • Heat the remaining **1/4 cup olive oil** with the reserved garlic in a small skillet over medium heat until the garlic softens and sizzles.
  • Drizzle the garlic oil over each serving of soup and top with freshly grated Pecorino Romano cheese. Pass additional cheese at the table.