Wednesday, February 19, 2020

Red Lentil and Sausage Soup

I'm a soup lover and during the winter months, I make soup about once a week.  Lentil soup has been in the rotation this winter and this year I've been loving this red lentil and sausage soup.

Lentils are legumes, high in fiber and protein and low in fat.  That makes them perfect for a hearty winter soup.  You don't need sausage for a yummy, healthy lentil soup but adding sausage kicks up the flavor quotient.

Hearty Red Lentil and Sausage Soup

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Hearty Red Lentil and Sausage Soup
Hearty Red Lentil and Sausage Soup

While the lentils are a light red before cooking, you'll find that they become more cream-colored when cooked.   You can find red lentils at most grocery stores.

This is a quick and easy soup to make.  It will take you approximately 45 minutes from the fridge to the table.  That includes 30 minutes of cooking time. That means this recipe is great for a hearty weeknight dinner.

I used a half-pound of hot Italian sausage in the soup.  That was just enough for a lot of added flavor with just a little added heat. When using links of sausage, remove the sausage meat from the casing before cooking.
Hearty Red Lentil and Sausage Soup

Here is my YouTube video for making the Lentil and Sausage Soup.
There's a big blooper in the video.  I didn't realize I had made that mistake until it was too late for me to reshoot.

Two tips for making the soup:

Tip#1  Freeze tomato paste from the can in one tablespoon portions.  Wrap each tablespoon of tomato paste in a piece of plastic wrap and place the packets into a freezer-safe bag or container.

Tip #2  Use a garlic press when using fresh garlic in a soup.  The garlic will meld into the soup and you won't get pieces of garlic in your mouth when eating the soup.

Red Lentil and Sausage Soup

Printer Friendly Recipe

Red Lentil and Sausage Soup Ingredients
Red Lentil and Sausage Soup Ingredients

  • 1 large onion, diced
  • 1 large carrot, diced
  • 1 cup red lentils
  • 1/2 pound hot Italian sausages, removed from casing
  • 3 cloves of garlic
  • 1 Tablespoon tomato paste
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 6 cups chicken stock
  • 1/2 lemon, optional

Brown the loose sausage meat in a soup pot over medium heat.  Add the onion and cook until soft and translucent.

Add the garlic, spices, and tomato paste. Stir to combine and cook for a minute or two.

Add the diced carrot, lentils and chicken stock.  Bring to a boil and reduce to simmer.  Partially cover and simmer for 30 minutes.

Serve as-is for a delicious homestyle soup.  You may also cool the soup slightly and puree half of the soup for a smoother texture.  Squeeze a little lemon into the soup for added brightness.

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  1. This recipe sounds good, but I can't find when/how to add the lentils in your directions.Am I missing something? Thank you .

    1. Thank you for pointing this out. I have fixed the recipe.


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