Soup > British Soups > Lincolnshire Soups > Sausage Soups

Lincolnshire Sausage and Lentil Soup Recipe

Ingredients with Measurements:
- 1 pound Lincolnshire sausages, sliced
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 carrot, peeled and diced
- 1 celery stalk, diced
- 1 cup green lentils
- 6 cups chicken or vegetable broth
- 1 bay leaf
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 2 tablespoons chopped fresh parsley, for garnish

Special equipment needed:
- Large pot or Dutch oven

Step-by-step instructions:

1. In a large pot or Dutch oven, heat the olive oil over medium heat.
2. Add the sliced Lincolnshire sausages and cook until browned on all sides, about 5-7 minutes. Remove the sausages from the pot and set aside.
3. In the same pot, add the chopped onion, minced garlic, diced carrot, and diced celery. Cook until the vegetables are softened, about 5 minutes.
4. Add the green lentils, chicken or vegetable broth, bay leaf, and dried thyme to the pot. Bring to a boil, then reduce the heat and simmer for 30-40 minutes, or until the lentils are tender.
5. Add the cooked sausages back to the pot and season with salt and pepper to taste.
6. Remove the bay leaf from the soup and discard.
7. Serve the soup hot, garnished with chopped fresh parsley.

Preparation time: 15 minutes
Cooking time: 45 minutes
Medium heat
Serving size:
6 servings

Nutritional information:
Calories: 350
Fat: 18g
Carbohydrates: 25g
Protein: 22g
Sodium: 900mg
Fiber: 10g

Substitutions for ingredients:
- Lincolnshire sausages can be substituted with any other type of sausage.
- Green lentils can be substituted with brown or red lentils.
- Dried thyme can be substituted with dried rosemary or oregano.

- Add chopped kale or spinach to the soup for extra nutrition.
- Use beef broth instead of chicken or vegetable broth for a heartier flavor.
- Add diced potatoes to the soup for a more filling meal.

Tips and tricks:
- To save time, use pre-cooked sausages instead of raw sausages.
- Rinse the lentils before adding them to the soup to remove any debris.
- If the soup is too thick, add more broth or water to thin it out.

Storage instructions:
Store the soup in an airtight container in the refrigerator for up to 4 days.

Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.

Presentation ideas:
Serve the soup in individual bowls with a sprinkle of chopped fresh parsley on top.

Chopped fresh parsley

Crusty bread or rolls, salad

Suggested side dishes:
Roasted vegetables, mashed potatoes

Troubleshooting advice:
If the soup is too thin, simmer it for a few more minutes to thicken it up. If it's too thick, add more broth or water.

Food safety advice:
Make sure the sausages are cooked through before adding them to the soup. Use a meat thermometer to ensure they reach an internal temperature of 160°F.

Food history:
Lincolnshire sausages are a type of sausage that originated in the county of Lincolnshire in England. They are made with coarsely ground pork, sage, and other seasonings.

Flavor profiles:
The soup has a savory and hearty flavor, with the Lincolnshire sausages adding a smoky and slightly spicy taste.

Serving suggestions:
Serve the soup as a main dish for lunch or dinner.

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Region: British

Taste: Savory, Hearty, Comforting, Earthy, Herbaceous