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TOTAL TIME: Prep: 15 min. Cook: 1-1/4 hours
MAKES: 6-8 servings

Ingredients

  • 1/2 pound bulk Italian 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

Nutritional Facts

1 cup: 145 calories, 4g fat (1g saturated fat), 12mg cholesterol, 732mg sodium, 17g carbohydrate (5g sugars, 7g fiber), 10g protein .

Directions

  1. In a Dutch oven or soup kettle, cook sausage over medium heat until no longer pink; drain. Add the next nine ingredients.
  2. 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).
Originally published as Sausage Lentil Soup in Taste of Home February/March 1995, p17


Reviews for Sausage and Lentil Soup

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(4)
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5 Star
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MY REVIEW
katecrid47 User ID: 7098019 218876
Reviewed Jan. 26, 2015

"This was great. My first time using lentils and I really liked them. This is a nice hearty

cold day meal. Thanks for sharing!"

MY REVIEW
kdwarren User ID: 3452511 199035
Reviewed Jan. 12, 2012

"tasty and very satisfying soup, great for those colder months"

MY REVIEW
langang User ID: 5722096 4112
Reviewed Nov. 1, 2011

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

MY REVIEW
CK2412 User ID: 5503695 7182
Reviewed Nov. 9, 2010

"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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