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Sausage and Lentil Soup


  • 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


  • 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.

Nutrition Facts

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


Average Rating: 5
  • millstone
    Dec 12, 2019
    Love this soup. I sautee the veggies with the sausage, then add the tomatoes, lentils and broth. Instead of water, I add an 8 oz, can of tomato sauce, oregano, basil, Italian herbs with the garlic. Simmer it all afternoon to warm up the kitchen. Great with crusty bread.
  • katecrid47
    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!

  • kdwarren
    Jan 12, 2012

    tasty and very satisfying soup, great for those colder months

  • langang
    Nov 1, 2011

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

  • CK2412
    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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