Vegan Lentil and Sausage Soup
Rich and hearty soup, packed full of veggies, vegan Italian sausage and brown lentils in an herbaceous and tangy tomato based broth.
Ingredients
- 3 tbsp extra virgin olive oil divided
- 1 yellow onion diced
- 3 cloves garlic minced
- 4 Vegan Italian Sausage Links
- 1 cup celery chopped small
- 2 cups carrots cut in rounds
- 12 cups water
- 28 oz Crushed tomatoes canned
- 1 bunch swiss chard stemmed and chopped small
- 2 tbsp oregano dried
- 1 tbsp fennel seeds
- 1 tsp salt
- 2 tbsp smoked paprika
- 1 cup brown lentils rinsed
Instructions
- Preheat oven to 400
- Add sausages to a baking sheet and spray with extra virgin olive oil and bake for 15 minutes until browned. Once cooled chop into bite sized pieces.
- To a large soup pot on medium heat, add 2 tbsp extra virgin olive oil and heat. Then add onion and garlic and cook for 2-3 minutes until fragrant.Next add celery and carrots and cook for 5 minutes.
- Add fennel, Italian seasoning, salt and paprika and cook for 5 more minutes, stirring often to prevent sticking or burning.
- Add the chopped sausage, water and lentils. Bring to a boil and cook for about 20 minutes until the lentils are tender.
- Once lentils are soft, add the tomatoes and Swiss chard. Cook for 5 more minutes to soften the chard and meld the flavors. Once everything is fork tender, it is ready. If you have time to continue cooking the soup, it will get more flavorful with time but it can be enjoyed at this point.
- Let cool completely before covering and then store the soup in the refrigerator. Consume within 5 days for best quality or freeze for up to 3 months.
Nutrition
Calories: 371kcalCarbohydrates: 44gProtein: 24gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gSodium: 1119mgPotassium: 1250mgFiber: 19gSugar: 10gVitamin A: 11738IUVitamin C: 34mgCalcium: 175mgIron: 19mg
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