Lentil soup with Italian sausage and pesto
A filling soup with green lentils, Italian sausage, tomatoes, kale and basil pesto, with steps for the classic method and the Thermomix TM6.
Classic method
Ingredients
- 960 ml vegetable or chicken stock
- 450 g fresh Italian sausages, casings removed
- 200 g green or brown lentils, dried
- 425 g tinned diced tomatoes
- 150 g brown onion
- 160 g carrots
- 90 g celery sticks
- 90 g kale or chard, tough stems removed
- 60 g basil pesto, to serve
- 27 g olive oil
- 15 g garlic, chopped
- 1 g dried thyme
- Salt and pepper, to taste
What do you need to buy?
Quantities are added up. Tick only the items you're missing.
How to make it
- In a large pot, brown the sausage meat, broken into small pieces, until it is fully cooked. Lift it out onto a plate; remove the excess fat from the pot.
- Add the oil, onion, carrots and celery. Cook for 7–8 min. Add the garlic and thyme for 1 more min.
- Pour in the vegetable stock, tomatoes and rinsed lentils. Simmer for 25–30 min or until the lentils are tender.
- Add the cooked sausage and the kale. Simmer for 5 more min; taste before adding salt, as the sausages may already be salty.
- Divide the soup among four bowls and add about 15 g pesto to each.
Thermomix adaptation TM6
Same ingredients and quantities. For bulky dishes, work in two batches or finish in a pot. Do not go above the MAX mark on the mixing bowl.
Ingredients
- 960 ml vegetable or chicken stock
- 450 g fresh Italian sausages, casings removed
- 200 g green or brown lentils, dried
- 425 g tinned diced tomatoes
- 150 g brown onion
- 160 g carrots
- 90 g celery sticks
- 90 g kale or chard, tough stems removed
- 60 g basil pesto, to serve
- 27 g olive oil
- 15 g garlic, chopped
- 1 g dried thyme
- Salt and pepper, to taste
How to make it
- Brown the sausages separately in a frying pan until fully cooked. The TM6 is used for the soup base; make it in two batches so you stay below the MAX mark.
- For each batch, put half the onion, carrots and celery in the mixing bowl: 4 sec / speed 5. Add half the oil: 7 min / 120°C / speed 1.
- Add half the garlic and thyme: 1 min / 100°C / speed 1. Then add half the stock, tomatoes and rinsed lentils: 28 min / 100°C / reverse / speed 1.
- Add half the kale: 4 min / 100°C / reverse / speed spoon. Repeat with the second batch.
- Combine the soup base with the browned sausage in a pot, heat it through and serve with pesto.
Estimated nutritional values*
Per serving: 1/4 of the dish, including the main ingredients and the side dishes listed as part of the recipe.
- Energy
- approx. 721 kcal
- Protein
- approx. 37 g
- Carbohydrates
- approx. 51 g
- Fat
- approx. 42 g
Approximate estimates recalculated from the quantities and average ingredient values; they may vary with the brand and the meat used. They do not include the optional side dishes, the chilli oil or the salt. They are not the values from the source post.
Source: Adapted by După gust from material by @nutritional (Instagram), based on the images shared. The quantities have been converted to grams, and the TM6 method was adapted separately.
Ratings and reviews
No reviews yet. Be the first to rate it!
Similar recipes
Sorrel zamă
A green zamă (Transylvanian soup) of sorrel, vegetables and sour cream, pleasantly tangy.
Zamă aită (garlicky chicken soup)
A chicken zamă (Transylvanian soup) with garlic, finished with egg and sour cream.
Urechiuși (soup with hand-pinched dough pieces)
Small pieces of dough shaped by hand and cooked in a meat and vegetable broth.
Tăieturi în spinare (homemade noodles in pork-bone soup)
Homemade noodles in a zamă (Transylvanian soup) with meat and vegetables.
