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Chunky Sausage Lentil Soup

 Chunky Sausage Lentil Soup
Lentils are an inexpensive but nutritious power food, and these days, a hot, filling and flavorful family meal at a great price is a real comfort. My husband just loves this soup and it freezes well. —Donna Scarano, East Hanover, New Jersey
10 ServingsPrep: 30 min. Cook: 25 min.


  • 8 cups water
  • 1 package (16 ounces) dried lentils, rinsed
  • 1 package (19-1/2 ounces) Italian turkey sausage links, casings removed and crumbled
  • 2 medium onions, chopped
  • 2 celery ribs, chopped
  • 2 medium carrots, cut into 1/4-inch slices
  • 6 garlic cloves, minced
  • 3 cans (14-1/2 ounces each) reduced-sodium beef broth
  • 1 can (28 ounces) crushed tomatoes
  • 1 medium red potato, diced
  • 1-1/2 teaspoons dried thyme
  • 1-1/2 teaspoons coarsely ground pepper
  • Salad croutons, optional


  • In a large saucepan, bring water and lentils to a boil. Reduce heat;
  • cover and simmer for 18-22 minutes or until lentils are tender.
  • Drain.
  • Meanwhile, in a Dutch oven, cook the sausage, onions, celery and
  • carrots over medium heat until meat is no longer pink and vegetables
  • are tender; drain. Add garlic; cook 2 minutes longer.
  • Stir in the broth, tomatoes, potato, thyme and pepper. Bring to a
  • boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until

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Chunky Sausage Lentil Soup (continued)

Directions (continued)

  • potato is tender. Stir in lentils; heat through. Serve with croutons
  • if desired.
  • Yield: 10 servings (3-1/2 quarts).
Nutritional Facts: 1-1/3 cups (calculated without croutons) equals 314 calories, 6 g fat (1 g saturated fat), 36 mg cholesterol, 681 mg sodium, 43 g carbohydrate, 17 g fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 2 vegetable.