sausage lentil soup recipe
The Best sausage lentil soup recipe
I love this recipe because it’s simple enough that even the kids can help with chopping veggies, but it still feels special when served. My boys will eat it straight from the pot, and my husband always asks for extra sausage. It’s the kind of meal that feels like a little treat without the fuss, and it’s great for meal prep because it reheats beautifully. Whether you’re feeding a hungry family or just craving something cozy, this soup delivers without any of the fuss.
Comforting Sausage Lentil Soup
A hearty, protein-packed soup that combines tender smoked sausage with earthy lentils and rich tomato broth. Perfect for chilly evenings, this recipe balances bold flavors with wholesome ingredients.
🥘Ingredients
- 1 lb smoked sausage, casings removed
- 2 cups dried brown lentils, rinsed
- 1 large onion, diced
- 3 cloves garlic, minced
- 3 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes
- 2 cups low-sodium chicken broth
- 1 cup frozen peas
- 1 tbsp dried thyme
- 1 tsp smoked paprika
- 1 bay leaf
- Salt and black pepper to taste
👨🍳Directions
-
1
In a large pot, brown the sausage over medium heat, breaking it into bite-sized pieces. Remove and set aside once fully cooked. -
2
In the same pot, sauté the onion and garlic until fragrant (about 3 minutes). Add the lentils, diced tomatoes, vegetable broth, chicken broth, thyme, paprika, bay leaf, salt, and pepper. Stir well. -
3
Bring the soup to a boil, then reduce heat to low. Simmer uncovered for 25–30 minutes, until lentils are tender and the soup thickens. -
4
Add the peas and cooked sausage back into the pot. Simmer for another 5 minutes until heated through. Remove the bay leaf before serving.
🔧Equipment
- Large pot
- Medium skillet
- Wooden spoon
- Slotted spoon
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Comforting Sausage Lentil Soup Works
❓ Frequently Asked Questions About Comforting Sausage Lentil Soup
Can I substitute dried lentils for canned lentils in this recipe?
Yes, you can use dried lentils, but soak them overnight in cold water to reduce cooking time. Rinse and drain before adding to the soup. Dried lentils will require about 1.5 to 2 times the cooking time of canned lentils, so plan for roughly 20–25 minutes of active prep.
What if I don’t have smoked paprika, and I want to keep the soup warm for later?
You can skip the smoked paprika entirely, but for best flavor, use a mix of dried thyme and a pinch of cayenne instead. If you’re serving warm, add a splash of warm broth at the end to help preserve heat. For long-term storage, reheat gently to avoid overcooking.
How do I adjust the spice level if I prefer milder soup?
To reduce heat, remove the onion skins before sautéing (they add bitterness and spice). Use less red pepper flakes or omit them entirely. If you’re using fresh chiles, remove seeds and membranes before slicing. The lentils and broth will naturally carry the flavor without extra heat.
Can I make this soup ahead of time, and how should I store it?
Yes, this soup tastes even better the next day. Store in an airtight container in the fridge for 3–4 days or freeze for up to 3 months. When reheating, stir in a splash of broth or water to loosen the texture, especially if using dried lentils.
What’s the best way to thicken the soup if it’s too thin?
If the soup is too thin, simmer it uncovered for 5–10 minutes to evaporate excess liquid. For a faster fix, stir in 1–2 tablespoons of cornstarch mixed with 1 tablespoon of cold water before adding to the pot. Alternatively, use a potato or a small amount of fresh lentils to absorb extra moisture.
