Lentil and Sausage Soup

Angela (Grammy) Derby


Lentil soup has always been a staple in our house, since I was a kid. I don't know what it was about having this warm, hearty soup for dinner that made it so special. Maybe it was that loaf of Italian bread we ate with it...haha!


☆☆☆☆☆ 0 votes

20 Min
1 Hr 30 Min
Stove Top


  • 1/2 lb
    dry lentils
  • 2 Tbsp
    olive oil, extra virgin
  • 1
    small onion, chopped
  • 1
    stalk celery, chopped
  • 1 clove
    garlic, minced
  • 1/2 lb
    bulk italian sausage, mild or hot-your preference (or smoked ham)
  • 1 (14oz.) can(s)
    diced tomatoes (optional)
  • 2 c
    beef or chicken broth (i like beef)
  • 2 c
  • ·
    salt and pepper to taste

How to Make Lentil and Sausage Soup


  1. Sort and rinse lentils.
  2. In a medium saucepan, heat oil. Stir in onion, celery and garlic until tender.
  3. In a separate pan, brown sausage, breaking it up as it cooks. Drain. (If you can't find bulk, buy the links and cut off the casing. Then break apart in the frying pan.)
  4. Add lentils and remaining ingredients, including sausage. Bring to a boil.
  5. Reduce heat, cover and simmer until lentils are tender and soup gets thick, about 1 1/2 hours. Stir occasionally to check tenderness of lentils and thickness of broth.
  6. Add more hot water or broth (chicken or beef) if necessary. Serves 4-6

Printable Recipe Card

About Lentil and Sausage Soup

Course/Dish: Bean Soups
Main Ingredient: Beans/Legumes
Regional Style: Italian

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