Sausage and Lentil Soup

Prep Time
Cook Time
1h 50m
Ready In

"I found this recipe on another sight in October 2012, it was posted by Tammy Dalton.I have made this and found it to be pretty good.This was the description posted by Tammy,"I found this recipe at The Joy of Soup website. It is very similar to Carrabba's Sausage and Lentil soup. It was so good I just had to share. I put the veggies all in the food processor and diced the fine. Everything was about the size of the lentil."Now I did make a few changes and I will put my changes at the end of the original ingredients. "Keep Smiling :) ""

Original recipe yields 8 servings


  • Serving Size: 1 (483.1 g)
  • Calories 412
  • Total Fat - 19.2 g
  • Saturated Fat - 5.9 g
  • Cholesterol - 32.9 mg
  • Sodium - 1765 mg
  • Total Carbohydrate - 38.7 g
  • Dietary Fiber - 17 g
  • Sugars - 5.7 g
  • Protein - 21.9 g
  • Calcium - 73.6 mg
  • Iron - 4.9 mg
  • Vitamin C - 18.8 mg
  • Thiamin - 0.6 mg

Step 1

Dice the first four ingredients and sauté them in a large pot with the oil. Sauté until tender.

Step 2

Remove vegetables from the pan and add the Italian sausage, removed from the casing, to the pan. Brown then drain off fat.

Step 3

Pour 8 cups for chicken broth, add the vegetables back into the pot.

Step 4

Add tomatoes and lentils.

Step 5

Add remaining ingredients.

Step 6

Simmer until the lentils are tender, 30-45 minutes.

Step 7

Remove 1/3 of the soup and puree. then return it to the pot.

Step 8

Correct the seasonings and remove bay leaf.

Tips & Variations

No special items needed.



This soup is so flavorful! The only change I made was to use smoked sausage cubed instead of italian sausage. This soup is a winner! I will definitely make again. Thanks Shapes! I did not puree it, it all cooked down just fine.

review by:
(10 Oct 2014)