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    Lentil Soup with Smoked Sausage and Apples

    clock-icon60 minutes
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    Pixicook editorial team

    A hearty lentil soup with the added richness of smoked sausage and the sweet tang of apples, perfect for a cozy meal.

    Ingredients for Lentil Soup with Smoked Sausage and Apples

    units in
    USchevron
    units in
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    serves
    6 peoplechevron
    serves
    6 peoplechevron

    Unsalted Butter

    tablespoons

    Substitute chevron-down

    Yellow Onion, finely chopped

    each

    Substitute chevron-down

    Kosher Salt

    to taste

    Substitute chevron-down

    Black Pepper

    to taste

    Substitute chevron-down

    Honeycrisp Apples, peeled and diced

    each

    Substitute chevron-down

    Celery Stalks, chopped into 1/2-inch pieces

    each

    Substitute chevron-down

    Garlic Clove, finely chopped

    each

    Substitute chevron-down

    Fresh Sage, leaves chopped

    sprigs

    Substitute chevron-down

    Fresh Thyme, leaves chopped

    sprigs

    Substitute chevron-down

    Dry Hard Cider

    cups

    Substitute chevron-down

    Smoked Sausage, sliced into 1/2-inch-thick coins

    0 lb

    Substitute chevron-down

    Green Lentils, dried small green lentils (French lentils or lentils du Puy)

    cups

    Substitute chevron-down

    Ground Nutmeg

    teaspoons

    Substitute chevron-down

    Cider Vinegar

    teaspoons

    Substitute chevron-down

    Sour Cream

    cups

    Substitute chevron-down

    Dijon Mustard

    teaspoons

    Substitute chevron-down

    Scallions, thinly sliced for garnish

    each

    Substitute chevron-down

    How to Make Lentil Soup with Smoked Sausage and Apples

    1. Sauté Onion in Butter

    Start by melting the butter in a Dutch oven over medium-high heat. Sprinkle in a pinch of salt, and sauté the onion until it becomes translucent, about 5 minutes.

    2. Add Apples

    Introduce half of your diced apples to the softened onions, stirring occasionally, until they also soften, about 5 minutes.

    3. Mix Celery, Garlic, and Herbs

    Add your chopped celery, garlic, and the fresh herbs to the mix. Pour in the dry hard cider, which deglazes the pan. Wait until you see the cider bubbling before moving on.

    4. Cook Sausage, Lentils, and Spices

    Add the smoked sausage, lentils, and ground nutmeg. Fill the Dutch oven with enough water to cover the ingredients, then season with salt and pepper to taste. Bring to a boil, then reduce to a simmer and cook until the lentils are tender, about 35 to 40 minutes.

    5. Finish with Vinegar

    Just before you're ready to serve, stir in the cider vinegar.

    6. Mix Sour Cream and Mustard

    In a separate small bowl, mix the sour cream and Dijon mustard together. Stir this mixture into the soup right before serving.

    7. Garnish and Serve

    Serve your lentil soup hot, garnished with the thinly sliced scallions and the remaining diced apples.


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