Lentils and Spicy Sausages. This hearty one-pot spicy sausage and lentil soup is packed full of veggies, protein and a ton of flavor. It's a copycat version of the spicy sausage lentil soup that we get at Carrabba's. It is loaded with flavor from the hot Italian sausage, lentils, ham, and veggies.

If you don't have cooking spray, brush lightly with olive oil. The sausages should appear to be crispy and golden. Lentil soup flavored with sausage and herbs. You can cook Lentils and Spicy Sausages using 15 ingredients and 4 steps. Here is how you cook that.

Ingredients of Lentils and Spicy Sausages

1. Prepare 1 of yellow onion, diced.
2. It's 2 of carrots, small diced.
3. It's 1 stalk of celery, small diced.
4. You need 2 tsp of minced garlic.
5. Prepare 2 tbsp of olive oil.
6. It's 1.5 cups of dry green lentils.
7. Prepare 1 quart of chicken stock.
8. You need 1.5 tsp of fresh minced rosemary.
9. It's 1 tsp of dried thyme.
10. Prepare 1 of bay leaf.
11. Prepare 1 tsp of Dijon mustard.
12. You need splash of red wine vinegar.
13. It's 1/2 tsp of smoked paprika.
14. Prepare 1/2 tsp of salt.
15. You need 1 lb of hot Italian sausage, about 4 large links (or 1 large Andouille, that's what I used).

Serve with Romano cheese sprinkled on top of each serving bowl. I love the sausage and lentil soup at Carrabb's Grill and always wish I would be able to get the recipe. Well, I thought this came extremely close. This delicious lentil soup is made with spicy smoked sausage and spinach, along with a Cajun or Creole seasoning blend and diced tomatoes.

Lentils and Spicy Sausages instructions

1. Heat the oil over medium heat in a large heavy­bottomed pot or dutch oven. When hot, add the onion, carrot and celery. Saute for fiveminutes, stirring frequently, then add the garlic and continue sautéing for another two minutes..
2. Add the fresh rosemary, dried thyme, bay leaf, smoked paprika and lentils. Mix well then pour in the stock. Bring to a boil, then reduce the heat and simmer for about 25 - 30 minutes until lentils have absorbed most of the liquid. Stir in the Dijon mustard and red wine vinegar and continue simmering until all the liquid has been absorbed..
3. Meanwhile, preheat the oven to 425 degrees. Place sausages on a baking sheet and lightly mist with cooking spray. Place in the oven and roast for 15 - 20 minutes, flipping midway through. You want the sausages to be crispy and golden.
4. When the sausages are finished roasting, place in the pot with the lentils and serve together. Season lentils with additional salt to taste..

If you like a lighter soup, consider using chicken or turkey smoked sausage or kielbasa. Or use leftover diced ham instead of sausage. The spicy pork sausage is definitely what gives this dish a lot of flavor so I definitely wouldn't omit that (sorry vegetarians!). Leftovers were something we were looking forward to. Ahh, you have to make this slow cooker lentil and spicy sausage stew to see what I'm talking about!!