You know, I really don’t care if it’s 85 degrees and sunny in the middle of September. I’m craving winter and I’m going to make soup, damnit.
So make soup I did. And it’s good! It’s also filling. With a capital F. Why’s that? Well it’s full of lentils, which are really amazing but for some reason I tend to ignore. Silly me. But to beef it up a bit more, I also added a bunch of mushrooms and some veggie sausage to top it off. I usually don’t aim for “meat-lover satisfying” with my meals because I tend to prefer lighter things and, well, I don’t like to pretend my meals have meat in them. But this here? This is definitely a meal that would satisfy any meat-lover I know, I can tell you that. Tons of texture, gobs of flavor, and so filling I didn’t even eat my bread.
Another thing I’m not really into? Fake meat products. The main reason I don’t eat meat is because I just really don’t like it. Something about the texture. So when other products try to emulate meat texture and flavor it just grosses me out. However, the veggie sausages from Trader Joe’s are pretty darn good. They don’t try to pretend they are meat, they’re just tasty ingredients that happen to be in a sausage shape. And when you slice them and cook ’em in a skillet in a bit of olive oil until the outsides get nice and brown and a little crunchy? Hellooo yum.
This soup is actually pretty simple. It shouldn’t take more than an hour to make start to finish – which is doable for most of us on a weeknight. If you only have time to make it on the weekend, don’t you fret. You’ll have leftovers for days! This recipe makes a large batch of soup – enough to feed 8 people, by my calculations! And possibly more if you are serving it in the sourdough bread bowls, which take up tummy space. If you’re scared of large recipes, you could cut it in half, or just freeze half for later. Freezing makes homemade soup super easy on nights you don’t have much time! Just defrost and go.
If you make this and LOVE it, share it with your friends! Tag it #rootsfood on Facebook, Pinterest, or Instagram – I love to see what you make!
Lentil, Mushroom, and (veggie) Sausage Soup
A hearty vegetarian soup with lentils, mushrooms, potatoes and veggie sausage, along with a slew of other vegetables! Delicious and filling. Perfect for blustery wintery days!
- Prep Time: 10 mins
- Cook Time: 40 mins
- Total Time: 50 minutes
- Yield: 8 servings
- 2 cups uncooked small green lentils
- 9 cups vegetable broth
- 1 bay leaf
- 9-10 small yellow potatoes
- 8 oz mushrooms, sliced
- 1 Tbsp olive oil
- 2 ribs celery
- 2 medium carrots
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1/2 tsp chili powder
- 3/4 tsp ground cumin
- 1/2 tsp paprika
- 1/2 tsp ground coriander
- 1 tsp dried oregano
- 1 Tbsp fresh chopped rosemary
- 1 Tbsp soy sauce
- salt & pepper, to taste
- 2 veggie sausages
- mini sourdough bread boules, optional
- Combine the lentils, broth, and bay leaf in a large soup pot. Bring to a boil and cook partially covered for 20 minutes.
- While the lentils start cooking, prep your veggies. Cut the potatoes into 1/2″ chunks, slice the mushrooms, celery, and carrots, and dice the onion.
- Place the carrots, celery, and onion in a large skillet with the olive oil and cook over medium-high heat for about 7 minutes, until they start to brown. Add the garlic and cook for another 30 seconds or so, then remove from the heat.
- Add the potatoes, mushrooms, and browned veggies to the lentil pot. Stir to combine, then add the dried spices. Cook at a steady rolling boil for another 20 minutes or so, until the potatoes and lentils are thoroughly soft.
- While the soup finishes cooking, cut each sausage in half, then slice into half moons. Heat another Tbsp of olive oil in the pan you just cooked your veggies in and add the sausages. Cook over medium-high heat for 7-8 minutes, tossing often, until the slices are evenly browned.
- Add the rosemary, soy sauce, and browned sausages and stir to combine. Add a bunch of freshly ground black pepper, and then salt to taste.
- If using the bread bowls, use a serrated knife to cut a circle in the top of each sourdough boule, kind of like you would a pumpkin. Remove the top, then pull out some of the bread inside to make a bowl. Be careful not to go too crazy, or else you’ll end up with holes in your bowl.
- Ladle some soup into each bowl and serve immediately.