Sausage and Lentil Soup Recipe

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A field editor from Casper, Wyoming, Kathy Anderson suggests serving her soup with sourdough bread.
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Sausage and Lentil Soup Recipe
  • Prep: 15 min. Cook: 1-1/4 hours
  • Yield: 6-8 Servings
    •
15 75 90

Ingredients

  • 1/2 pound bulk Johnsonville® Ground Sausage
  • 1 large onion, chopped
  • 1 medium green pepper, chopped
  • 1 large carrot, chopped
  • 2 cans (10-1/2 ounces each) condensed chicken broth, undiluted
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 cup water
  • 1 garlic clove, minced
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 3/4 cup dried lentils, rinsed

Directions

  • In a Dutch oven or soup kettle, cook sausage over medium heat until no longer pink; drain. Add the next nine ingredients.
  • Bring to a boil. Add lentils. Reduce heat; cover and simmer for 60-70 minutes or until the lentils are tender. Yield: 6-8 servings (2 quarts).

Nutritional Facts 1 serving (1 cup) equals 145 calories, 4 g fat (1 g saturated fat), 12 mg cholesterol, 732 mg sodium, 17 g carbohydrate, 7 g fiber, 10 g protein.

Originally published as Sausage Lentil Soup in Taste of Home February/March 1995, p17

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Sausage and Lentil Soup

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(1-3) of 3 reviews

Reviewed on Jan. 12, 2012 by kdwarren

tasty and very satisfying soup, great for those colder months

Reviewed on Nov. 01, 2011 by langang

One of our favorite soups. We double the recipe every time we make it.

Reviewed on Nov. 09, 2010 by CK2412

This soup was delicious and very easy to make!!! It had a lot of flavor and my husband and I loved it!! This will definitely be one I make again!!

 
 

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