Hearty Lentil Soup with Sausage and Sweet Paprika
This warm soup almost begs for autumn weather that season in Provence when morning takes just a bit longer to wake up. There is often a dense, dew-fog layer when you awake and it’s the time of year when you should carry a jacket or sweater – just in case. This recipe for lentil soup with sausage, lots of vegetables and a hint of sweet paprika is a filling meal for lunch or dinner. Bundle up and enjoy the change of seasons.
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More Fall Soups:
Butternut Squash Soup with Mushrooms and Hazelnuts
Pumpkin and Jerusalem Artichoke Soup with a dash of Clementine
Bouillabaisse with Champignons de Saison
Lentils and Sausage with Sweet Paprika Soup
Ingredients
- 100 grams green lentils
- 2 large potatoes
- 2 carrots
- 1 medium onion
- 1 garlic clove
- 2 Sausages Saucisse de Toulouse or Italian
- salt and pepper
- 1 tbsp sweet paprika
- 2 litres (~ 2 quarts) chicken broth
- sprig thyme
- 1 bay leaf
- 2 tbsp parsley chopped
- 1 branch celery
- 2 tbsp olive oil
Instructions
- Chop the onion, garlic, celery, carrot and sear them in a large pot with olive oil on medium heat for a few minutes.
- Add the sausage previously cut in big chunks, and continue searing in the saucepan for 2 to 3 minutes, add the lentils, potatoes, parsley, and the broth.
- Add salt, pepper, and paprika.
- Add thyme, 1 bay leaf and cook until the lentils are tender but not falling apart (about 45 minutes on a simmer)
- Serve hot with fresh, crusty bread.
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