Lentil & Sausage Soup Recipe

Name: Lentil & Sausage Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups red lentils (rinsed thoroughly); 1 pound ground italian sausage; 2 tablespoon butter (unsalted is best); 2 tablespoon extra virgin olive oil; 1 cup chopped white onion (diced small); 1 cup chopped carrots (diced small); 1 cup chopped leeks (diced small, only the white part); 1/2 cup chopped celery; 1 tablespoon kosher salt; 1/2 teaspoon white pepper (or black pepper); 2 quart low sodium chicken stock; 2 tablespoon dijon mustard (wet, not powder); 1 tablespoon red wine vinegar; 1 cup heavy cream; 1 cup fresh spinach, washed, de-stemmed, roughly chopped; to taste freshly grated parmesan cheese

Servings: persons

3 cups red lentils (rinsed thoroughly)
1 pound ground italian sausage
2 tablespoon butter (unsalted is best)
2 tablespoon extra virgin olive oil
1 cup chopped white onion (diced small)
1 cup chopped carrots (diced small)
1 cup chopped leeks (diced small, only the white part)
1/2 cup chopped celery
1 tablespoon kosher salt
1/2 teaspoon white pepper (or black pepper)
2 quart low sodium chicken stock
2 tablespoon dijon mustard (wet, not powder)
1 tablespoon red wine vinegar
1 cup heavy cream
1 cup fresh spinach, washed, de-stemmed, roughly chopped
to taste freshly grated parmesan cheese

1
Tips:
2
1. Let lentils soak overnight in refrigerator
3
2. Frozen mirepoix can be a huge time/effort saver
4
In heavy bottom 2 qt saucepot, add butter and olive oil. Melt butter, then add sausage and brown it evenly at low enough heat to avoid burning butter.
5
Remove sausage from pan, cool it off and store in refrigerator.
6
Add onions, carrots, celery, leeks, and seasonings to pot. Cook at medium-high until vegetables are tender (about 2 minutes)
7
Add drained lentils and chicken stock. Stir briefly, and bring to a boil. Stir occasionally to prevent lentils from sticking to the bottom. When soup boils, reduce heat and simmer until lentils are tender (about 40 to 45 minutes).
8
When lentils are tender, add sausage, heavy cream, mustard, vinegar, and 3/4 cup of spinach. Stir to mix well and return to a boil. Reduce heat and simmer for 5 minutes.
9
Garnish soup with remaining spinach and some grated parmesan cheese. Enjoy with some crusty rustic Italian bread and your favorite white wine.

632

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 cups red lentils (rinsed thoroughly), 1 pound ground italian sausage, 2 tablespoon butter (unsalted is best), 2 tablespoon extra virgin olive oil, and more.

Yes, Lentil & Sausage Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lentil & Sausage Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions