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Sausage Lentil Soup

I first tasted this wonderful soup at a friend's house. Now it's my favorite, especially on a cool, crisp night. —Catherine Rowe, Berthoud, Colorado
  • Total Time
    Prep: 10 min. Cook: 1 hour
  • Makes
    6 servings


  • 1/2 pound bulk Italian sausage
  • 1 large onion, finely chopped
  • 1 small green pepper, finely chopped
  • 1 small carrots, finely chopped
  • 1 large garlic clove, finely minced
  • 1 bay leaf
  • 2 cans (14-1/2 ounces each) chicken broth
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 cup water
  • 3/4 cup dried lentils, rinsed
  • 1/4 cup country-style or regular Dijon mustard


  • In a Dutch oven, cook sausage over medium heat until no longer pink. Drain fat and crumble sausage; return to Dutch oven along with remaining ingredients except mustard. Simmer, covered, 1 hour or until lentils and vegetables are tender. Stir in mustard. Remove and discard bay leaf before serving.
Nutrition Facts
1 cup: 192 calories, 6g fat (2g saturated fat), 15mg cholesterol, 842mg sodium, 22g carbohydrate (6g sugars, 9g fiber), 13g protein.

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Average Rating:
  • wagondorfer
    May 20, 2020

    Very good. I used mild sausage this time. Next time I will try hot sausage.

  • PM15
    Apr 21, 2020

    I serve this soup twice a year at our church’s senior lunchEons. It’s tasty and gluten free and dairy free so most can eat it. I also use less mustard, but that’s really personal preference.

  • Foodie
    Mar 27, 2019

    I too, used half the amount of mustard and agree it's a tasty, good soup. However, I'll make only as much as I need since the frozen leftovers do lose some flavor.

  • Samuel
    Feb 21, 2019

    This is my favorite Lentil soup recipe. I hold ALL of the ingredients! I add one can of coke, 4 oz of bourbon and 8 cubes of ice. I stir briskly and enjoy. It's great. Really.

  • tohusername
    May 2, 2018


  • DuckyD
    Apr 17, 2018

    Great soup. I enjoy just about anything that has lentils involved. I forgot to add the mustard, so I'm not sure how that would have tasted, but as I mentioned I love lentils, so I'm sure that the mustard would have tasted good too.

  • Terra100
    Oct 15, 2014

    Very good! I've never cooked with lentils before. I took the advice of other reviewers and only used half of the Dijon Mustard and am happy with the results. For my tastes the full amount would have been overpowering. You can always add more of an ingredient but you can't take it out! I often order curry lentil soup at my favorite middle eastern restaurant which is served with a lemon wedge to help brighten the taste of the soup. I think the mustard is included in this recipe for the same reason. The next time I make this I will omit the mustard until I have tried it with lemon.

  • hoover1030
    Apr 8, 2014

    I have made this soup since the recipe was printed. It is a favorite and I make it all winter. I do add more lentils because I love them and they are so healthy for you. I always double the batch and freeze it for lunches.

  • carol_ds
    Jan 12, 2014

    Very good and very easy. I didn't have lentils so use a sprouted bean trio and it worked just as well. Next time I might reduce the amount of mustard as it was almost overpowering the other flavours.

  • kshea
    Jun 24, 2012

    This is our favorite lentil soup. We have been eating it since it first came out back in the 90's. A great, easy soup.