Sausage Lentil Soup

Why You’ll Love This Recipe

This soup offers a delicious balance of smoky sausage and earthy lentils, packed with vitamins and fiber from fresh veggies. It’s easy to make in one pot, budget-friendly, and freezes well for convenient leftovers. The rich flavors and hearty texture make it a family favorite.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 lb Italian sausage (mild or spicy), casing removed

• 1 cup dried brown or green lentils, rinsed

• 1 medium onion, diced

• 2 carrots, diced

• 2 celery stalks, diced

• 3 cloves garlic, minced

• 1 can (14.5 oz) diced tomatoes

• 6 cups chicken or vegetable broth

• 1 teaspoon dried thyme

• 1 teaspoon dried oregano

• 1/2 teaspoon smoked paprika

• Salt and pepper to taste

• 2 cups fresh spinach or kale (optional)

directions

1. In a large pot or Dutch oven, cook sausage over medium heat, breaking it up until browned and cooked through. Remove and set aside.

2. In the same pot, add onion, carrots, and celery. Sauté until softened, about 5-7 minutes.

3. Add garlic and cook for another minute until fragrant.

4. Stir in lentils, diced tomatoes, broth, thyme, oregano, smoked paprika, salt, and pepper.

5. Return sausage to the pot and bring the mixture to a boil.

6. Reduce heat to low, cover, and simmer for 30-35 minutes until lentils are tender.

7. If using, stir in spinach or kale during the last 5 minutes of cooking until wilted.

8. Adjust seasoning to taste before serving.

Servings and timing

Makes about 6 servings
Preparation time: 10 minutes
Cooking time: 45 minutes
Total time: 55 minutes

Variations

• Use turkey or chicken sausage for a leaner option.

• Add chopped potatoes or sweet potatoes for extra heartiness.

• Include a splash of red wine or balsamic vinegar for depth of flavor.

• Top with grated Parmesan or a dollop of Greek yogurt before serving.

• Use lentil varieties like red or black lentils for different textures.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over medium heat or in the microwave until warmed through. This soup freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.

FAQs

Can I use canned lentils instead of dried?

Yes, reduce cooking time and add canned lentils near the end to avoid overcooking.

Is this soup gluten-free?

Yes, if you use gluten-free sausage and broth, the soup is naturally gluten-free.

Can I make this soup vegetarian?

Omit sausage and increase vegetables or add plant-based protein alternatives.

How spicy is this soup?

The spice level depends on the sausage used; adjust to taste with mild or spicy sausage.

Can I use other greens besides spinach or kale?

Yes, Swiss chard, collard greens, or mustard greens work well.

How thick is the soup?

It has a moderately thick, stew-like consistency, but you can adjust by adding more broth.

Can I prepare this soup in a slow cooker?

Yes, brown sausage and sauté veggies first, then transfer all ingredients to the slow cooker and cook on low for 6-8 hours.

How do I store leftovers?

Keep refrigerated in airtight containers or freeze in portions for convenience.

Can I add beans for extra protein?

Yes, adding cannellini or kidney beans complements the lentils nicely.

What sides go well with this soup?

Serve with crusty bread, a fresh salad, or warm cornbread.

Conclusion

Sausage Lentil Soup is a nourishing, flavorful, and easy-to-make meal that’s perfect for any day of the week. With its blend of smoky sausage, wholesome lentils, and vibrant vegetables, it offers a satisfying and hearty dish that keeps you fueled and comforted. Try this recipe to enjoy a classic, wholesome soup full of taste and nutrition.

Sausage Lentil Soup

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Sausage Lentil Soup is a hearty, flavorful dish combining savory sausage, protein-rich lentils, and wholesome vegetables in a comforting broth. Perfect for warming up on chilly days and a satisfying, nutritious meal.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Total Time: 55 minutes
• Yield: 6 servings
• Category: Soup
• Method: Stovetop
• Cuisine: International
• Diet: Gluten Free

Ingredients

1 lb Italian sausage (mild or spicy), casing removed

1 cup dried brown or green lentils, rinsed

1 medium onion, diced

2 carrots, diced

2 celery stalks, diced

3 cloves garlic, minced

1 can (14.5 oz) diced tomatoes

6 cups chicken or vegetable broth

1 teaspoon dried thyme

1 teaspoon dried oregano

1/2 teaspoon smoked paprika

Salt and pepper to taste

2 cups fresh spinach or kale (optional)

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Instructions

1. In a large pot or Dutch oven, cook sausage over medium heat, breaking it up until browned and cooked through. Remove and set aside.
2. In the same pot, add onion, carrots, and celery. Sauté until softened, about 5-7 minutes.
3. Add garlic and cook for another minute until fragrant.
4. Stir in lentils, diced tomatoes, broth, thyme, oregano, smoked paprika, salt, and pepper.
5. Return sausage to the pot and bring mixture to a boil.
6. Reduce heat to low, cover, and simmer for 30-35 minutes until lentils are tender.
7. If using, stir in spinach or kale during the last 5 minutes of cooking until wilted.
8. Adjust seasoning to taste before serving.

Notes

• Use turkey or chicken sausage for a leaner option.
• Add chopped potatoes or sweet potatoes for extra heartiness.
• Include a splash of red wine or balsamic vinegar for depth of flavor.
• Top with grated Parmesan or a dollop of Greek yogurt before serving.
• Use different lentil varieties like red or black for texture variation.
• Store leftovers refrigerated in airtight containers up to 4 days; freeze up to 3 months.

Nutrition

• Serving Size: 1 cup
• Calories: 320
• Sugar: 5g
• Sodium: 700mg
• Fat: 18g
• Saturated Fat: 7g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 10g
• Protein: 22g
• Cholesterol: 60mg