Lentil Soup with Jalapeno Chicken Sausage [RECIPE]

Lentil soup with jalapeno chicken sausage
Warm up with a hearty bowl of lentil soup with jalapeno chicken sausage. (Photo by Jathan Fink, Jadeworks Entertainment)

We get excited when autumn arrives and temperatures start to dip because it means it is time for tasty comfort food, including big bowls of hearty soup. This recipe is loaded with protein from three key ingredients: spicy jalapeno chicken sausage; smoky, thick cut bacon; and the star of the show, lentils, which are also loaded with fiber, folic acid and potassium. Nutrition aside, however, this soup is simply filling, delicious, and has just a touch of heat to get your taste buds tingling. We hope you love it!

TOTAL: 1 hour 45 minutes
PREP: 30 minutes
COOK: 1 hour 15 minutes

INGREDIENTS

  • 2 slices thick cut bacon, cut into 1/2-inch pieces
  • 1 cup finely chopped onion
  • 1/2 cup finely chopped carrot
  • 1/2 cup finely chopped celery
  • 1 jalapeno, seeded and finely chopped
  • 1 bell pepper, seeded and finely chopped
  • 1 pound lentils, picked and rinsed
  • 1 10-ounce can diced tomatoes and green chilies, drained (We recommend Rotel brand)
  • 2 quarts plus 1 cup reduced sodium chicken broth (We highly recommend using homemade for optimal flavor)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground coriander
  • 1/2 teaspoon freshly ground toasted cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon cayenne pepper
  • 3 jalapeno chicken sausage links, halved and sliced (Trader Joe’s has an excellent pre-cooked version. If your sausage is not pre-cooked, add another 15 minutes to your cook time.)

DIRECTIONS

  1. Heat a large Dutch oven over medium heat. Cook bacon pieces until crispy, remove with a slotted spoon and drain on paper towels.
  2. Add onion, carrot, celery, jalapeno, bell pepper, and a pinch of kosher salt and cook, stirring often, until onions are translucent, approximately 8 minutes.
  3. Add lentils, tomatoes, broth, salt, coriander, cumin, chili powder, pepper, and cayenne pepper and stir to combine. Increase heat to high. Once soup starts to boil, reduce heat to low and simmer until lentils are tender, about one hour.
  4. Add jalapeno chicken sausage and reserved bacon to pot and cook for 15 minutes. Taste test the seasoning and add more to taste, if desired. Serve immediately.

YIELD: 6 to 8 servings

TIP 1: If you want a meatless meal, you can eliminate the bacon and sausage. Substitute extra-virgin olive oil for the rendered bacon fat to sauté the vegetables. Also, use homemade vegetable stock in place of the chicken stock.

TIP 2: Serve this up with fresh baked bread and a tossed salad for a complete meal. Also, don’t forget to pack leftover soup in lunches. This soup is even better the next day after the flavors have a chance to meld!

About Jathan Fink
Jathan is a journalist, philanthropist, and entrepreneur. He is also a travel junkie, foodie and jazz aficionado. A California native, he resides in Texas.

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