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Sausage and Lentil Soup Recipe

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A field editor from Casper, Wyoming, Kathy Anderson suggests serving her soup with sourdough bread.
TOTAL TIME: Prep: 15 min. Cook: 1-1/4 hours
MAKES:6-8 servings
TOTAL TIME: Prep: 15 min. Cook: 1-1/4 hours
MAKES: 6-8 servings


  • 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 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.


  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

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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!"

Reviewed Jan. 12, 2012

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

Reviewed Nov. 1, 2011

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

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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