Sausage Lentil Soup Recipe

Sausage Lentil Soup RecipePhoto by: Taste of Home Sausage Lentil Soup Recipe Rating 5

I first tasted this wonderful soup at a friend's house. Now it's my favorite, especially on a cool, crisp autumn night here in Colorado.

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Sausage Lentil Soup Recipe
  • Prep: 10 min. Cook: 1 hour
  • Yield: 6 Servings
10 60 70

Ingredients

  • 1/2 pound bulk Johnsonville® Ground Sausage
  • 1 large onion, finely chopped
  • 1 small green pepper, finely chopped
  • 1 small carrots, finely chopped
  • 1 large garlic clove, finely minced
  • 1 bay leaf
  • 2 cans (14-1/2 ounces each) chicken broth
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 cup water
  • 3/4 cup dried lentils, rinsed
  • 1/4 cup country-style or regular Dijon mustard

Directions

  • In a Dutch oven, cook sausage over medium heat until no longer pink. Drain fat and crumble sausage; return to Dutch oven along with remaining ingredients except mustard. Simmer, covered, 1 hour or until lentils and vegetables are tender. Stir in mustard. Remove and discard bay leaf before serving. Yield: 6 servings.

Nutritional Facts 1 serving (1 cup) equals 192 calories, 6 g fat (2 g saturated fat), 15 mg cholesterol, 842 mg sodium, 22 g carbohydrate, 9 g fiber, 13 g protein.

Originally published as Sausage Lentil Soup in Country October/November 1992, p49

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Reviews for Sausage Lentil Soup (3)

Sausage Lentil Soup Recipe

Sausage Lentil Soup

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Reviewed on Nov. 07, 2011 by TessaMB

Hearty and delicious. I loved it! We did celery instead of green pepper and some extra garlic. Will definetly make this again!


Reviewed on Jun. 28, 2011 by ksmama10

My husband's favorite soup for many years. I always make a huge batch so I can freeze extras.


Reviewed on Jan. 08, 2011 by FLMainer

i ALSO MAKE THIS RECIPE...WE LOVE IT! HEARTY ENOUGH FOR DINNER WITH A SALAD AND BREAD VLF, FLORIDA

 
 
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