5 from 30 votes
Lentil Soup with Sausage
Lentil Soup with Sausage combines Italian or Cajun sausage browned and simmered with lentils, potatoes, vegetables, and herbs in chicken broth for a hearty, savory soup. The mixture offers tender lentils and potatoes with flavorful sausage, enhanced by garlic, tomatoes, oregano, and optional parsley garnish.
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings:
6
servings
Calories:
560 kcal
Course:
Soup
Cuisine:
Mediterranean, Italian
Ingredients
- 16 oz Italian sausage or Cajun, sliced
- 2 Tablespoons extra virgin olive oil
- 1 onion chopped, medium
- 1 carrot chopped, large
- 1 celery stalk
- 8 cups chicken broth or vegetable broth
- 1 cup water
- 8 oz lentils
- 2 potato peeled and cut in 1" cubes, medium
- 1 tomato peeled and finely diced
- 3 cloves garlic minced
- ½ Tablespoon salt to taste
- black pepper to taste, freshly ground
- 1 teaspoon oregano dried
- parsley chopped (optional, fresh
Instructions
- Brown sausage over medium heat in a Dutch oven or a large pot until cooked through. Using a slotted spoon, remove sausage from pot and set aside.
- Heat extra virgin olive oil over medium high heat in the pot. Add onions, carrots, and celery to pot and saute until onions become translucent (about 4 - 5 minutes).
- Add chicken broth, water, lentils, and potatoes to the pot, and bring to a boil. Once boiling, reduce heat to medium-low, cover, and cook for about 20 minutes, or until the lentils are tender. Add peeled and diced tomato, minced garlic, and dried oregano. Season with salt and freshly ground black pepper. Cook for another 15 minutes, or until the lentils are done.
- Stir in the browned sausage to the lentil soup.
- Just before serving, sprinkle some freshly chopped parsley.
Cup of Yum
Notes
- Add bell peppers, mushrooms, or leafy greens like spinach or kale for more vegetables and flavor.
- Red lentils can be used but cook faster and yield a softer, mushier texture.
- Cool completely before storing leftovers in the fridge; they keep well refrigerated.
- Make vegan by leaving out sausage or substituting plant-based sausage.
- Optional garnishes include red pepper flakes or grated Parmesan cheese.
Nutrition Information
Serving
635g
Calories
560kcal
(28%)
Carbohydrates
44g
(15%)
Protein
29g
(58%)
Fat
31g
(48%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
4g
(24%)
Monounsaturated Fat
15g
(75%)
Cholesterol
57mg
(19%)
Sodium
1247mg
(52%)
Potassium
1248mg
(27%)
Fiber
14g
(56%)
Sugar
4g
(8%)
Vitamin A
1952IU
(39%)
Vitamin C
23mg
(26%)
Calcium
77mg
(8%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 6 servings
Amount Per Serving
Calories 560
% Daily Value*
| Serving | 635g | |
| Calories | 560kcal | 28% |
| Carbohydrates | 44g | 15% |
| Protein | 29g | 58% |
| Fat | 31g | 48% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 15g | 75% |
| Cholesterol | 57mg | 19% |
| Sodium | 1247mg | 52% |
| Potassium | 1248mg | 27% |
| Fiber | 14g | 56% |
| Sugar | 4g | 8% |
| Vitamin A | 1952IU | 39% |
| Vitamin C | 23mg | 26% |
| Calcium | 77mg | 8% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.