This is a print preview of "Hearty Red Lentil Soup" recipe.

Hearty Red Lentil Soup Recipe
by John Spottiswood

Hearty Red Lentil Soup

This is a wonderfully flavored soup that our whole family really enjoyed. I'm a huge fan of traditional Turkish Red Lentil soup which has more exotic flavors, but I was impressed by the down home goodness of this soup. I had three medium sized helpings, and even then I nibbled a bit more as I was putting the remainder into the tupperware. We doubled the recipe, so I can go to sleep now knowing it will taste even better tomorrow when I reheat it!

Rating: 4.8/5
Avg. 4.8/5 9 votes
Prep time: United States American
Cook time: Servings: 6

Wine and Drink Pairings: Cabernet sauvignon


  • 2 Tbsp olive oil
  • 1 onion, halved and thinly sliced
  • 1 tablespoon balsamic vinegar
  • 9 ounces lean Italian turkey sausage, casings removed
  • 1 celery stalk, diced
  • 1/4 tsp dried thyme
  • 1/2 cup brown rice
  • 3/4 cup red lentils
  • 6 cups low-sodium chicken stock
  • 1 15-ounce can diced tomatoes with juice
  • 1 bay leaf
  • 1 garlic clove, peeled
  • 1 teaspoon paprika
  • 5 cups spinach leaves, loosely packed
  • Freshly ground black pepper to taste


  1. Heat 1 Tbsp of the olive oil in a large heavy-bottom pot over
  2. medium-high heat. Add half the onion and saute until browned, 8 to10 minutes. Stir in 2 teaspoons of the balsamic vinegar. Transfer the onions to a bowl and set aside.
  3. Warm the remaining olive oil. Add the sausage, remaining onion, celery and thyme and saute over medium high heat, breaking up sausage, until onion is soft and sausage begins to brown, about 5 minutes. Stir in the rice and lentils.
  4. Add the chicken stock, tomatoes with juice, bay leaf, garlic and paprika and bring to a boil. Cover and simmer gently, stirring occasionally, until rice and lentils are tender, 45 minutes to 1 hour.
  5. Stir in the spinach until wilted. Season to taste with black pepper and remaining balsamic vinegar. Ladle into bowls and serve topped with onions.