Sausage and Lentil Soup
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This Sausage and Lentil Soup is an easy, one pot dinner made with lentils, smoked sausages, vegetables all in a delicious herb broth with spinach your whole family will love. Hearty and healthy, this feeds a crowd and is perfect for family time dining.
Sausage and Lentil Soup
I can make a huge batch of this soup in less than 40 minutes and it feeds 12 easily. I simply slice and brown the sausage then in the same pot sauté a medley of chopped vegetables like carrot, onion and celery with garlic, a bit of white wine, thyme and red pepper flakes. Lentils and other goodies go in the pot and it simmers away.
What are Lentils?
Lentils are a pantry staple here in my kitchen and are so versatile. They are grouped with beans and peas in the legume family because they grow in pods. They are high in protein and fiber and low in fat, which makes them a healthy substitute for meat.
What can I use them in?
I use them in soups, stews and salads like my Dal Makhani an incredible creamy Indian soup, Lentils with Lamb Stew, Harira – Moroccan Lentil Soup, Cold Lentil Salad with Butternut Squash and Asparagus or as a side with my Moroccan Roasted Chicken.
How to make my Sausage and Lentil Soup
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Heat oil in a large pot over medium heat. Add sausage and brown on both sides. Remove from pot and set aside.
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Add carrots, celery, onion and cook, stirring occasionally, until onions are translucent. Add garlic and cook several minutes more.
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Add tomatoes, lentils, beef broth, wine and seasonings. Cover pot and bring to a boil. Reduce heat and simmer until lentils are tender, about 30 minutes.
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Add spinach (optional), and cooked sausages and season to taste. Stir well and simmer for 1 to 2 minutes more. Ladle soup into bowls and top with Parmesan cheese.
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Sausage and Lentil Soup
Ingredients
- 2 tbsp olive oil
- 1 lb smoked sausage sliced
- 2 carrots peeled and chopped
- 4 ribs of celery chopped
- 1 yellow onion chopped
- 3 garlic cloves minced
- 14.5 oz chopped tomatoes with their juice
- 1 cup French or brown lentils, (about 7 ounces dried, picked through and rinsed )
- 6 cups beef broth
- 1 cup dry white wine
- 1 tsp dried thyme (or 1 tbsp fresh, chopped)
- 1/2 tsp salt
- 1/4 tsp red pepper flakes
- 1/2 lb fresh spinach (optional) (wash and clean sand)
Instructions
- Heat oil in a large pot over medium heat. Add sausage and brown on both sides. Remove from pot and set aside.
- Add carrots, celery, onion and cook, stirring occasionally, until onions are translucent. Add garlic and cook several minutes more.
- Add tomatoes, lentils, beef broth, wine and seasonings. Cover pot and bring to a boil. Reduce heat and simmer until lentils are tender, about 30 minutes.
- Add spinach (optional), and cooked sausages and season to taste. Stir well and simmer for 1 to 2 minutes more. Ladle soup into bowls and top with Parmesan cheese.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Delicious! My husband loved it too! Wish I had made more than a half recipe
So happy you enjoyed this one Elaine! Thanks for coming back to let me know. 🙂
This is good although I don’t like canned diced tomatoes in my soup so I used tomato paste. Didn’t have any white wine so added a little red Merlot.!a yummy and healthy soup!
Thanks for coming back to let me know Louise.