Sausage Lentil Soup
This sausage lentil soup is a deeply savory one-pot meal built on browned Italian sausage, tender lentils, and a classic mix of aromatics. Leeks, carrots, celery, mushrooms, and red pepper simmer together in chicken broth until rich and comforting, while a squeeze of fresh lemon at the end brightens every bite. Hearty, warming, and balanced, it’s the kind of soup that tastes even better the next day.
Tasty Team
98% would make again
Total Time
1 hr 15 min
1 hr 15 min
Prep Time
15 minutes
15 min
Cook Time
1 hr
1 hr
Total Time
1 hr 15 min
1 hr 15 min
Prep Time
15 minutes
15 min
Cook Time
1 hr
1 hr
Ingredients
for 8 servings
- 1 lb mild italian sausage, casings removed
- 2 tablespoons olive oil
- 2 leeks, sliced into rounds
- 3 carrots, chopped
- 2 celery stalks, chopped
- 1 teaspoon kosher salt, divided
- 1 red bell pepper, chopped
- 5 oz (about 1 cup) fresh baby bella mushrooms, stemmed and chopped
- 8 cups chicken broth
- 2 dried bay leaves
- ½ cup dried split red lentils
- 1 whole lemon
Nutrition Info
- Calories 302
- Fat 18g
- Carbs 26g
- Fiber 3g
- Sugar 7g
- Protein 18g
Estimated values based on one serving size.
Preparation
- Place a large pot or Dutch oven on the stovetop over medium-high heat. Add the sausage to the pot, and cook, undisturbed, for 2–3 minutes, until the sausage edges begin to brown. Continue cooking, using a wooden spoon to break apart the sausage, until browned, about 5 minutes. Using a slotted spoon, remove the sausage, and set it aside at room temperature.
- Reduce the heat under the pot to medium (do not wipe the pot clean). Add the olive oil to the pot. Add the leeks, carrots, celery, and ½ teaspoon of the salt. Cook, stirring occasionally, for about 8 minutes, or until the mixture is softened. Stir in the bell pepper and mushrooms. Cook, stirring occasionally, for about 5 minutes, or until the mushrooms begin to brown.
- Pour the broth into the Dutch oven, and increase the heat to high. Add the bay leaves and remaining ½ teaspoon salt. Bring the mixture to a boil over high heat. Reduce the heat to medium to maintain a simmer. Stir in the sausage and the lentils. Simmer, stirring every 5 minutes, for about 25 minutes, or until the lentils are softened. Squeeze in the juice from the lemon. Remove and discard the bay leaves. Serve.
- Enjoy!
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