A hint of sausage supplies smoky, savory flavor in this one-pot soup, which is packed with plant-based protein, colorful veggies and satiating appeal. Wholesome comfort food at its best-and a customer favorite at a regional restaurant chain!

A hint of sausage supplies smoky, savory flavor in this one-pot soup, which is packed with plant-based protein, colorful veggies and satiating appeal. Wholesome comfort food at its best-and a customer favorite at a regional restaurant chain!

 

 

It never fails. When one of my sons issues a last-minute request for a friend to stay for dinner, it never seems to be mac and cheese or spaghetti night. On the heels of enduring black bean spaghetti stir-fry—which went over shockingly well–one special friend recently appeared as I was ladling lentil soup into bowls.

I have enough history with this friend to know that his favorite soup is a decadently creamy and cheesy tomato variety that he frequently orders at a favorite local restaurant. So a legume-based soup with its fair share of vegetables had the potential to send him back to his house for a better option.

As it turns out, I had been tweaking my lentil soup recipe in anticipation of Get Soup! Give Soup!, an annual campaign run by Isaac’s Restaurants throughout the months of January and February.  All of Isaac’s 18 locations choose a soup kitchen, shelter, food bank, or other non-profit that helps the hungry and homeless in their community. Then, for every 100 cups of soup sold, a gallon of soup is donated to the chosen organization. (They tally the number of cups in bowls and takeout orders, so count those, too.)

Since the campaign’s inception in 2014, 2,350 gallons of soup have been donated across South Central Pennsylvania. Some stores are able to donate soup to more than one partner thanks to the tremendous customer support of this campaign. Importantly, the soup is distributed on a weekly basis throughout these cold winter months, when so many really need a hot, wholesome meal.

As the folks at Isaac’s were planning for this annual event last fall, they asked me if I would be willing to provide a soup recipe for them to feature on their menu. The primary request was that the new soup be healthy and hearty. Could I maximize protein without adding empty calories? Specifically, the hope was that each bowl or cup would provide at least 10 or 5 grams of protein, respectively, and that wholesome ingredients like lentils and kale could be incorporated in a delicious way. More than ever, restaurant patrons are seeking out healthy menu items that leave them feeling full, and this desire is typically heightened in the post-holiday season.

In our house, the popularity of this filling soup has less to do with grams of protein and more to do with taste. And I’m happy to report that my son’s friend agreed. When I asked him if he might order it at Isaac’s, where it will be a menu feature over the next few months, he said he just might. Luckily though, whether he chooses his favorite cheesy tomato soup or this Tuscan lentil option, people who truly need a hot meal will benefit.

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To help support Isaac’s Get Soup! Give Soup! partnerships, simply enjoy a serving of your favorite soup—or this new-to-the-menu Tuscan lentil option–at any of the restaurant’s 18 locations. All soup sales, whether dine-in or takeout, will be applied to this effort now through the end of February.

A hint of sausage supplies smoky, savory flavor in this one-pot soup, which is packed with plant-based protein, colorful veggies and satiating appeal. Wholesome comfort food at its best-and a customer favorite at a regional restaurant chain! 

So what exactly does “Tuscan” mean?  Tuscan food is based on the Italian concept of cucina povera, or “poor cooking,” and includes simple, inexpensive meals that can easily be made in large quantities. Tuscan cooking doesn’t rely on complex seasonings or fussy preparation. It’s prepared with fresh, quality ingredients that bring out the natural flavors in a dish.

A hint of sausage supplies smoky, savory flavor in this one-pot soup, which is packed with plant-based protein, colorful veggies and satiating appeal. Wholesome comfort food at its best-and a customer favorite at a regional restaurant chain! 

For up-to-date information on Isaac’s Get Soup! Give Soup! campaign-and where to buy a cup of my soup!-visit Isaac’s Facebook page.

A hint of sausage supplies smoky, savory flavor in this one-pot soup, which is packed with plant-based protein, colorful veggies and satiating appeal. Wholesome comfort food at its best-and a customer favorite at a regional restaurant chain! The subtle hint of acid provided by the balsamic vinegar rounds everything out at the end.  Freshly grated or shaved Parmesan is the perfect finishing touch. Leftovers are more stew-like as the lentils continue to absorb the broth, although the flavor gets better and better.  Additional chicken broth may be added if desired.

A hint of sausage supplies smoky, savory flavor in this one-pot soup, which is packed with plant-based protein, colorful veggies and satiating appeal. Wholesome comfort food at its best-and a customer favorite at a regional restaurant chain!

Tuscan Lentil Soup

5 from 4 votes
Don’t be turned off by a seemingly long list of ingredients, as much of the prep can be done in advance. I often chop the veggies earlier in the day and store them in the fridge in leftover produce bags or airtight containers. The recipe also makes a big batch, so there’s plenty for another night or lunches throughout the week-or you can freeze a container if you prefer.
Servings: 6-8 servings

Ingredients

  • Olive oil for pot
  • 1/2 pound Italian pork or turkey sausage (removed from casings)
  • 1 medium yellow onion, peeled and diced
  • 2 large carrots, peeled and diced
  • 1 stalk celery, diced
  • 3 garlic cloves, peeled and minced
  • 1 1/2 teaspoons Italian seasoning (could use a mix of dried oregano, thyme, basil, and parsley)
  • 1/4 teaspoon crushed red pepper flakes
  • 1 (14-1/2 ounce) can diced tomatoes, undrained (could use Italian seasoned)
  • 6 cups low-sodium chicken broth
  • 1 cup dry brown lentils, rinsed and drained
  • 1 large potato (8-10 ounces), chopped (may substitute sweet potato or use a combination; no need to peel)
  • 2 cups lightly packed chopped kale (tough ribs removed; may substitute greens of choice)
  • 1 teaspoon kosher salt and a few good turns of the pepper mill
  • 1/2 tablespoon balsamic vinegar
  • For serving: freshly grated Parmesan cheese

Instructions

  1. Add just enough oil to a large, heavy-bottomed soup pot to lightly coat (about 2-3 teaspoons), and place over medium heat. Add the sausage and cook until browned, crumbling as you go.
  2. Add the onion to the sausage and sauté for 2-3 minutes or until beginning to soften. Stir in the carrots, celery, garlic, Italian seasoning, and crushed red pepper. Sauté for a minute or until the garlic is fragrant but not browned. Add the tomatoes with their juices and cook for another minute or two. Then stir in the chicken broth, lentils, and potato.
  3. Increase the heat in order to bring the mixture to a boil, then partially cover the pot and reduce the heat to maintain a gentle simmer. Cook for approximately 40 minutes, or until the lentils are tender but still hold their shape. Stir every 10-15 minutes or so.
  4. Stir in the chopped greens, salt and balsamic vinegar. Cook for 3-4 more minutes, or until the greens have softened to your liking.
  5. Ladle into individual bowls and sprinkle with Parmesan cheese.

Notes

  • Nutritional information based on 8 servings: 14.9 grams protein, 9.4 grams fiber, 8.4 grams total fat, 240 calories, 681 mg potassium, 111% Vitamin A, 58% Vitamin C, 17% Iron, also high in thiamin
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Recipe Rating




52 responses to “Tuscan Lentil Soup”

  1. So incredibly delicious.

    1. Fabulous! Thank you for your glowing review, Sherry.

  2. Nancy Fischer Avatar
    Nancy Fischer

    Hi again, Ann. I made this in the slow cooker by following your suggestions and it worked well. I used 5 cups broth and cooked on low for about 6-7 hours. The only ingredient change I made was to use frozen chopped spinach (had it on hand) instead of fresh kale. I thawed it, squeezed it out and added at the end of cooking. It was perfect for today’s chilly weather!
    Thanks so much for steering me in the right direction for adapting the recipe to the slow cooker!

    1. Hi Nancy, It was my pleasure and I’m delighted the soup was a success. This is one of my longtime favorites, and it tastes especially good when the weather is cold!

  3. Nancy Fisvher Avatar
    Nancy Fisvher

    Hi Ann. I’ve made this soup and love it! Just wondering if it could be adapted for the slow cooker.

    1. I’m so glad, Nancy! You could definitely make this soup in the slow cooker. I’d start by sautéing the sausage and onion – if your cooker has that option built in, it makes it really easy, otherwise you can transfer from a skillet. Then add the remaining ingredients and cook until the lentils, carrots, and potatoes are tender. Timing will vary, depending on the size and model of the slow cooker. A rough estimate would be 3 to 4 hours on high or 6 to 8 hours on low. I’d check early to be sure, so you can stop cooking when the lentils are tender but not mushy. Oftentimes, recipes will require less liquid when prepared in a slow cooker because steam isn’t released over time. You could start with a cup less broth, adding it later if desired, or remove the lid at the end of the cooking time to allow some of the liquid to cook off if the consistency is thinner than you’d like towards the end. I hope this is helpful. Feel free to report back if you try!

  4. One of my most-used, all time favorite recipes!

    1. So happy to read this, Jill!

  5. Silly question. Do the different colors of lentils taste different?

    1. Not a silly question at all. I perceive texture as the biggest difference among lentils. Red will cook down into a thick puree while brown retain their shape better. Green lentils are a hint firmer yet. That said, you can adjust these differences by adjusting the cooking time up or down to achieve the outcome you’d like. As for taste, the difference is subtle, but brown are a bit earthier, green somewhat more peppery, and red have a hint of sweetness. Black lentils are more increasingly available, and I love them. The flavor is in the neighborhood of a brown or green lentil, with a texture similar to a green lentil. I use brown most often for soups, and though I use them for salads too – they’re a great all-purpose lentil – black and green lentils are excellent choices for salads. Red are perfect when you want a soup that cooks down to a thick puree. That was likely more than you needed, but I thought others may find it helpful as well!

  6. Hi, Ann! Just made your soup to prepare for our upcoming snow days! It is absolutely delicious! I’ve never made anything with lentils, but will certainly do so in the future! Thanks for sharing your recipes. Keep them coming!

    1. I’m so happy to read this, Nancy, and truly appreciate your feedback. It’s always fun to try something new, especially when you like the results! I love soup on a cold day…especially the snowy ones!