Sausage and Lentil Soup

Sausage and Lentil Soup is a hearty, rustic dish packed with protein, fiber, and bold flavor. Featuring tender lentils, savory sausage, and aromatic vegetables, this soup is perfect for chilly evenings or whenever you need a comforting one-pot meal.

Why You’ll Love This Recipe

This soup is deeply satisfying and incredibly easy to prepare. The sausage brings a rich, savory element, while the lentils offer a creamy texture and earthy flavor. It’s budget-friendly, filling, and naturally gluten-free. Plus, it stores and freezes beautifully, making it ideal for batch cooking.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Italian sausage (mild or spicy), casings removed
• Olive oil
• Onion, diced
• Carrots, diced
• Celery, diced
• Garlic, minced
• Brown or green lentils, rinsed
• Diced tomatoes (canned)
• Chicken or vegetable broth
• Dried thyme
• Dried oregano
• Salt and black pepper
• Optional: bay leaf, red pepper flakes, fresh parsley for garnish

Directions

this recipe

1. In a large pot, heat olive oil over medium heat. Add the sausage and cook until browned, breaking it into crumbles. Remove with a slotted spoon and set aside.
2. In the same pot, sauté onion, carrot, and celery until soft, about 5–7 minutes. Add garlic and cook for another minute.
3. Stir in lentils, diced tomatoes, broth, thyme, oregano, and the cooked sausage. Add a bay leaf and red pepper flakes if using.
4. Bring to a boil, then reduce heat to a gentle simmer. Cover and cook for 30–40 minutes, until lentils are tender.
5. Remove bay leaf. Taste and season with salt and pepper. Serve hot, garnished with fresh parsley.

Servings and timing

Servings: 6 servings
Prep time: 15 minutes
Cook time: 45 minutes
Total time: 1 hour

Variations

• Use turkey or chicken sausage for a leaner version
• Swap brown lentils for green or French lentils for a firmer bite
• Add a handful of spinach or kale at the end for extra greens
• Include sweet potatoes or butternut squash for a sweet contrast
• Make it vegetarian by skipping sausage and using vegetable broth and mushrooms

Storage/Reheating

Storage: Let the soup cool completely and store in an airtight container in the fridge for up to 4 days.
Freezing: Freeze in portions for up to 3 months. Thaw overnight in the refrigerator.
Reheating: Reheat on the stovetop over medium heat or microwave in 1-minute intervals, stirring between each.

FAQs

What kind of lentils are best for this soup?

Brown or green lentils hold their shape best and add a hearty texture.

Can I use precooked lentils?

Yes, reduce the simmering time to 15–20 minutes and add the lentils halfway through.

Is this soup spicy?

It can be! Use spicy Italian sausage or add red pepper flakes for more heat.

Can I make it in a slow cooker?

Yes. Brown the sausage and sauté the veggies first, then cook everything on low for 6–8 hours or high for 3–4 hours.

Can I add pasta or rice?

Yes, stir in cooked pasta or rice just before serving to bulk it up.

Is this soup gluten-free?

Yes, as long as the sausage and broth are gluten-free.

Can I make this soup ahead of time?

Absolutely. It tastes even better the next day after the flavors have developed.

How can I make it creamier?

Blend a portion of the soup and stir it back in, or add a splash of cream at the end.

What can I serve with this soup?

Crusty bread, cornbread, or a simple salad make great side dishes.

Can I double the recipe?

Yes, this soup doubles well—just use a large enough pot.

Conclusion

Sausage and Lentil Soup is the definition of comfort food—rich, warming, and incredibly satisfying. It’s a flexible, foolproof recipe that works for any day of the week and delivers every time. Whether for a family dinner or a week of meal prep, this soup will quickly become a go-to favorite.

Print