Lentil, Sausage, and Cabbage Soup

The touch of balsamic vinegar makes this Lentil, Sausage, and Cabbage Soup with Balsamic Vinegar really delicious.

INGREDIENTS

• 4 cups water
• 8 cups chicken stock or broth (see notes)
• 3 bay leaves
• 2 T minced garlic (or less, but I love garlic)
• 2 tsp. dried thyme
• 1 tsp. dried oregano
• 1 T Spike Seasoning (see notes)
• 2 T tomato paste (I used the type from a tube)
• 2 cups brown lentils (see notes)
• 4 – 5 links precooked sausage, cut into small pieces
• 1 cup finely diced onion
• 1 cup finely diced celery
• 1 cup finely diced carrots
• 3 cups coarsely chopped cabbage (see notes)
• 2 T balsamic vinegar or white balsamic vinegar to add at the end (optional but recommended)
• freshly-grated Parmesan cheese to add at the table (optional)

INSTRUCTIONS

1. Put water,homemade chicken stock or canned chicken broth, bay leaves, garlic, thyme, oregano, Spike Seasoning (affiliate link), tomato paste, and lentils in large soup pot and start to simmer.
2. Cut sausage in fourths lengthwise, then into small pieces and add to soup.
3. Add finely chopped onion, celery, and carrots and coarsely chopped cabbage.
4. Let soup simmer on low 2-3 hours or more, until lentils are starting to dissolve, and some of the vegetables have been incorporated into soup. You may want to add a little more water or chicken stock partway through, depending on how much liquid evaporates as it cooks.
5. When the soup is done, discard bay leaves and stir in the balsamic vinegar (if using) and cook a few minutes longer.
6. Serve hot, with freshly-grated Parmesan cheese to add at the table if desired.

NOTES

If you have red lentils I would use a mix or brown and red lentils for the soup.

Of course homemade chicken stock is best for soup like this, but if you don’t have homemade chicken stock use chicken broth, or water with chicken soup base.

If you don’t have Spike Seasoning (affiliate link) use any all-purpose seasoning blend.