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A Comforting Creamy Sausage And Lentil Soup Recipe

Ashley Look

A comfy bowl of sausage and lentil soup served with farrow, fresh watercress, and a drizzle of heavy cream.

When I was a kid, I went to great lengths to keep my food from touching. Every item had to be separated, ideally with a divider in one of those portion plates. These days, I am far less strict. I want everything mixed together so each bite comes together like a medley with the various notes working together for a cohesive meal. Of course, this means achieving a balance of flavors, textures, and colors in each and every spoonful. For me that means developing a dish with a particular flavor profile in mind. Certain foods pair well with certain foods and if this is a challenge for you, I recommend you explore one of the Flavor Bibles by Karen Page and Andrew Dornenburge. They aren’t recipe books. Instead it’s a list of suggestions by item of things that taste well when combined. Turns out that sausage, lentils, and cream like handing out together this soup had to happen. I threw in some farrow for a nutritional boost and boom! I made myself a bowl of comfort.

Ingredients:

  • 1 cup of farrow
  • 1 tbsp oil
  • 1 Hot Italian Sausage
  • 1 onion diced
  • 2 carrots diced
  • 2 celery ribs diced
  • 1 cup dried brown lentils
  • 4 cups chicken stock
  • 1/2 cup chopped watercress
  • 1/4 cup chopped parsly
  • Drizzle of heavy cream for garnish
  • salt and pepper

Directions:

  1. Cook the farrow in a pot separately according to the instructions on the package.
  2. Remove the casing from the sausage and sautee in a large pot with oil.
  3. Break the sausage apart while it cooks and when it's completely browned, remove it to a bowl and set aside.
  4. Add the onion, carrots, and celery to the pot with a pinch of salt and sautee it the pan until they begin to release their juices and soften.
  5. Next add in the lentils and the chicken stock.
  6. Bring the pot to a boil and then reduce it to a simmer.
  7. Simmer for 30 to 45 minutes or so until the lentils are soft and thoroughly cooked, adding more stock if the soup appears to becoming too thick.
  8. When the lentils have finished cooking, return the sausage to the pot.
  9. Turn off the heat and stir in the chopped watercress, allowing the fresh greens to wilt with the heat.
  10. Add a scoop of farrow to a serving bowl and then ladle in the soup.
  11. Top it with some chopped parsley and a drizzle of the heavy cream.
  12. Add salt and pepper to taste.

Notes For Feeding Seniors:

If you are taking care of a elderly loved one and want to make this soup senior friendly, I would consider a couple of minor changes to this recipe. Rather than use Hot Italian Sausage I would opt instead for the Sweet Italian variety. I personally don't find the hot ones to be very hot however, anyone with a sensitive pallet might prefer to avoid anything spicy. Acid reflux is a common complaint among elderly populations and anyone suffering from Gastroesophageal Reflux Disease, or GERD, is advised to avoid spicy foods. I might also omit the drizzle of cream in their service. According to the Cleveland Clinic, dairy is listed as a GERD trigger food.

The great thing about this soup is it’s flexibility in accommodating both caregivers and those within their care. It’s frustrating when you have to make multiple meals but with some simple considerations, you both can enjoy a meal that is satisfying and nutritious.

Slurp up!