lentil with sausage soup recipe

Written BySheba G Updated On
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The Best lentil with sausage soup recipe

Lentil with sausage soup is one of those dinners I make when I want something that feels like it took all day but really only needs about 45 minutes and one pot. I start with the sausage because it gives the broth its base flavor, then add lentils, vegetables, and stock and let it cook until everything is tender. My kids eat it without complaint, which is rare in my house, and my husband goes back for a second bowl every single time I make it.

What I love most is how filling it is without being heavy. Lentils bring protein and fiber to the pot, and the sausage adds enough richness that nobody feels like they are eating health food. It works for a weeknight when everyone is running in different directions, and it works just as well on a Sunday when I want leftovers for lunches. I usually make a big batch because it holds up well in the fridge for several days and the flavor is even better the next day.

It is also one of the cheapest dinners I make. Dried lentils cost very little, a pound of sausage goes a long way, and the rest is pantry staples I already have on hand. I serve it with bread or a simple salad and call it done. If you are looking for a soup that fills people up, keeps well, and does not require a trip to a specialty store, this is the one I point people to.

Lentil and Sausage Soup

Lentil and Sausage Soup

4.8 from 1543 votes

A hearty one-pot soup built on savory Italian sausage, tender brown lentils, and a soffritto of onion, carrot, and celery. Simmered with diced tomatoes and herbs, it thickens into a rustic, spoon-coating broth that needs nothing more than crusty bread.

Prep Time15 mins
Cook Time45 mins
Resting Time0 mins
Total Time60 mins
Servings: 6Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Soup

1 lb Italian sausage, casings removed
1 tbsp olive oil
1 medium onion, diced
2 medium carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
1 tsp dried oregano
1/2 tsp smoked paprika
1/4 tsp red pepper flakes
1 cup brown or green lentils, rinsed
1 can (14.5 oz) diced tomatoes, with juices
6 cups chicken broth
1 bay leaf
1 tsp salt, plus more to taste
1/2 tsp black pepper

To Finish

1 tbsp red wine vinegar
2 cups baby spinach, loosely packed
2 tbsp chopped fresh parsley

👨‍🍳Directions

1Set a Dutch oven over medium-high heat. Add the sausage and cook, breaking it into bite-size pieces with a wooden spoon, until browned and no longer pink, about 6 to 8 minutes. Transfer the sausage to a plate with a slotted spoon, leaving the rendered fat behind.
2Add the olive oil to the pot if the bottom looks dry. Stir in the onion, carrots, and celery and cook until softened and the onion turns translucent, about 6 minutes.
3Add the garlic, oregano, smoked paprika, and red pepper flakes. Cook, stirring constantly, until fragrant, about 30 seconds.
4Return the sausage to the pot along with the lentils, diced tomatoes, chicken broth, bay leaf, salt, and black pepper. Stir and bring to a boil.
5Reduce the heat to a gentle simmer, cover partially, and cook until the lentils are tender but still hold their shape, 30 to 35 minutes. Stir once or twice so nothing sticks to the bottom.
6Remove the bay leaf. Taste and adjust the salt, keeping in mind the sausage and broth already carry some.
7Stir in the spinach and let it wilt into the hot soup, about 1 minute. Add the red wine vinegar and stir well.
8Ladle into bowls and scatter the chopped parsley over the top. Serve hot.

🔧Equipment

Dutch oven or large heavy pot
Wooden spoon
Chef’s knife and cutting board
Measuring cups and spoons
Ladle

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 20g💛Saturated Fat: 6g❤️Cholesterol: 50mg🧂Sodium: 940mg🌾Total Carbs: 30g🥦Dietary Fiber: 9g🍬Sugars: 6g🥩Protein: 21g

📝Notes

Tips: Brown and green lentils hold their shape well here; red lentils break down and turn the soup porridge-like, so save those for another pot. If the soup tightens up as it sits, loosen it with a splash of broth or water. For a vegetarian version, swap the sausage for 8 oz of chopped mushrooms and use vegetable broth, adding an extra tablespoon of olive oil. Leftovers keep in the refrigerator for up to 4 days and freeze well for up to 3 months. Nutrition figures are estimates and will vary with the brand of sausage and broth you use.

Watch Video Of How Lentil and Sausage Soup Works

This lentil with sausage soup is the recipe I keep in my back pocket because it feeds a crowd without much fuss, and everyone from my kids to my picky uncle goes back for seconds. It holds well on the stove, so I can make it ahead and not worry about timing when people show up at different hours. If you need one pot that works for a weeknight or a family gathering, this is the one I reach for.

❓ Frequently Asked Questions About Lentil and Sausage Soup

1. Do I need to soak the lentils before making this soup?

Not if you’re using brown, green, or red lentils — a quick rinse is all they need. Those varieties soften in 25 to 35 minutes of gentle simmering, which is plenty of time for the soup to come together. Only firm-skinned varieties like French green lentils benefit from a short soak, and even then 15 to 20 minutes is enough.

2. What kind of sausage works best in lentil soup?

Smoked sausage, kielbasa, or Italian sausage all work well because they bring seasoning and fat to the pot. Brown the sliced sausage first and use the rendered fat to soften your onions and carrots — that step builds most of the flavor. If you’re using raw sausage, remove it from the casing and crumble it as it cooks.

3. Why did my lentils turn mushy?

Lentils usually go soft from overcooking or from simmering at too high a heat. Keep the pot at a low, steady bubble and start checking texture about five minutes before the recipe’s suggested time. Red lentils break down faster than brown or green ones, so if you substitute, add them later in the cooking process. Stirring too vigorously near the end also breaks the lentils apart.

4. Can I make this soup ahead of time or freeze it?

Yes to both. The soup thickens as it sits, so reheat it gently and loosen it with a splash of broth or water. It keeps in the refrigerator for about four days and freezes well for up to three months. If you plan to freeze it, slightly undercook the lentils so they don’t turn grainy during reheating.

5. How can I adjust the thickness of the soup?

For a thicker soup, simmer uncovered for another 10 to 15 minutes, or mash a ladleful of lentils against the side of the pot and stir them back in. For a thinner consistency, add broth or water a half cup at a time until it reaches the texture you like. Add liquid before adjusting salt, since reducing the soup concentrates the seasoning.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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