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Sausage and Lentil Soup

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

Ingredients

  • 1/2 pound Johnsonville® Mild Ground 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

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.