Lentil Soup with Sausage Recipe

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Lentil Soup with Sausage Recipe

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Chunks of smoked kielbasa, lentils and veggies—they all add up to one satisfying soup! A side dish is definitely optional. —Pearl Harden, Jamestown, CA
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Cook: 45 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Cook: 45 min.

Ingredients

  • 1 pound smoked kielbasa or Polish sausage
  • 1 tablespoon canola oil
  • 3 medium carrots, chopped
  • 3 celery ribs, chopped
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 3 cans (14-1/4 ounces each) reduced-sodium beef broth
  • 3/4 cup water
  • 1-1/2 cups dried lentils, rinsed
  • 1 bay leaf
  • 2 cans (14-1/2 ounces each) no-salt-added diced tomatoes, undrained
  • 1/2 cup ketchup
  • 1/4 cup lemon juice
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon brown sugar
  • 1/2 teaspoon pepper

Directions

Remove casings from sausage; cut sausage into 1/2-in. slices. In a 6-qt. stockpot, heat oil over medium-high heat. Add sausage, carrots, celery, onion and garlic in batches; cook and stir until vegetables are crisp-tender.
Add broth, water, lentils and bay leaf; bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until lentils are almost tender.
Stir in remaining ingredients. Bring to a boil. Reduce heat; simmer, covered, 15 minutes or until lentils are tender. Remove bay leaf. Yield: 12 servings (3 quarts).
Originally published as Lentil Soup with Sausage in Taste of Home Christmas Annual Annual 2016, p33

Nutritional Facts

1 cup: 263 calories, 12g fat (4g saturated fat), 27mg cholesterol, 795mg sodium, 27g carbohydrate (9g sugars, 9g fiber), 13g protein. Diabetic Exchanges: 2 medium-fat meat, 1 starch, 1 vegetable.

  • 1 pound smoked kielbasa or Polish sausage
  • 1 tablespoon canola oil
  • 3 medium carrots, chopped
  • 3 celery ribs, chopped
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 3 cans (14-1/4 ounces each) reduced-sodium beef broth
  • 3/4 cup water
  • 1-1/2 cups dried lentils, rinsed
  • 1 bay leaf
  • 2 cans (14-1/2 ounces each) no-salt-added diced tomatoes, undrained
  • 1/2 cup ketchup
  • 1/4 cup lemon juice
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon brown sugar
  • 1/2 teaspoon pepper
  1. Remove casings from sausage; cut sausage into 1/2-in. slices. In a 6-qt. stockpot, heat oil over medium-high heat. Add sausage, carrots, celery, onion and garlic in batches; cook and stir until vegetables are crisp-tender.
  2. Add broth, water, lentils and bay leaf; bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until lentils are almost tender.
  3. Stir in remaining ingredients. Bring to a boil. Reduce heat; simmer, covered, 15 minutes or until lentils are tender. Remove bay leaf. Yield: 12 servings (3 quarts).
Originally published as Lentil Soup with Sausage in Taste of Home Christmas Annual Annual 2016, p33

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