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Lentil-Sausage Soup

Lentil Sausage Soup

I love this time of the year when we still have some really warm, sunny days but it is cool in the morning and in the evening.  My mom used to tell me it was Indian Summer.   Anyway, it is my favorite time of the year. 

It is also a time when I start thinking of soup making and today was just such a day and I had a hunger for lentil-sausage soup.  Whenever I make this soup I think of my grandson, Joshua, and how much he loves this soup. 

It is thick, hearty, nutritious, full of vegetables and with just enough sausage to give it another layer of flavor while still keeping it low in calories and fat.  Sometimes I omit the sausage and just have a vegetarian soup that works really well for a meatless dinner. 

This delicious soup is all you need for a quick, easy meal with some warm crusty bread and a simple salad. 

Veggies for Lentil SausageS oup
Lentil Sausage Soup
Lentil Sausage Soup

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Lentil-Sausage soup, full of vegetables, and full of flavor.

Lentil-Sausage Soup

Yield: 12 servings
Prep Time: 45 minutes
Cook Time: 1 hour
Total Time: 1 hour 45 minutes

A hearty, healthy and delicious soup that is full flavor with low-fat turkey sausage and thick with veggies.

Ingredients

  • 2 tablespoons olive oil
  • 1/2 pound turkey sausage
  • 1 leek, white part only, finely chopped
  • 1 medium fennel, finely chopped
  • 1 cup finely chopped carrot
  • 1 cup finely chopped celery
  • 2 cloves garlic, finely chopped
  • 2 teaspoons kosher salt
  • 1 pound lentils, picked and rinsed
  • 2 cans 14 oz each diced tomatoes
  • 3 quarts beef or chicken broth
  • 3 tablespoons tomato paste
  • 2 tablespoons chopped thyme
  • 1/2 teaspoon ground cumin
  • 2 bay leaves

Instructions

  1. Place the olive oil into a large soup pot and set over medium heat. Once hot, add the sausage and cook for 2-3 minutes. Add the leek, fennel, carrot, celery, garlic and salt and sauté until the vegetables are slightly soft, approximately 6 to 7 minutes.
  2. Add the lentils, tomatoes, broth, tomato paste, thyme, cumin and bay leaves and stir to combine. Increase the heat to high and bring just to a boil.
  3. Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 35 to 40 minutes.
Nutrition Information:
Yield: 12 Serving Size: 1 cup
Amount Per Serving: Calories: 254Total Fat: 6gSodium: 1063mgCarbohydrates: 30gProtein: 20g

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Joshua

Monday 29th of September 2014

I'm going to make this tonight! I think Sara will really like it as well!!

Pat

Monday 29th of September 2014

Hi, Josh! I'm so happy to see you here on our site. I bet you could have this all put together by the time Sara gets off work. I think she will like it1

Susan | Simple Healthy Kitchen

Wednesday 24th of September 2014

Couldn't agree more! The beautiful summer weather was great...but I'm pretty happy the leaves are starting to turn and SOUP season is here. This looks amazing! will have to try!

Pat

Thursday 25th of September 2014

Hi, Susan! Yes, this is a great soup and one of my favorites...thanks for visiting our site. It was nice to meet you last weekend at the bloggers conference. :)

Carol at Wild Goose Tea

Wednesday 24th of September 2014

I love this time of year for exactly the same reason. It seems like we have the best of both worlds for a while. Each day is a treasure. I am a soup eater year round. But we are entering into soup season. You used some of my favorite ingredients. I have lentils on this week's shopping list already.

Pat

Wednesday 24th of September 2014

Carol, you are so right and the Pacific Northwest is so beautiful...It rained cats and dogs today but then the sun came out about noonish. Enjoy your lentil soup! Thanks for your comments. :)

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