Sausage and Lentil Soup

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 546.3
  • Total Fat: 37.8 g
  • Cholesterol: 41.9 mg
  • Sodium: 1,519.2 mg
  • Total Carbs: 32.5 g
  • Dietary Fiber: 8.4 g
  • Protein: 20.1 g

View full nutritional breakdown of Sausage and Lentil Soup calories by ingredient
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Number of Servings: 8


    1 lb. dry lentils, preferably green French variety
    3/4 cup olive oil
    3 large onions, diced
    4 cups leeks, chopped
    2 cloves garlic, minced
    2 tsp KOSHER salt
    1.5 tsp freshly ground black pepper
    1 tbsp fresh thyme, minced
    1 tsp ground cumin
    6 medium stalks celery, diced
    5 medium carrots, peeled and diced
    3 quarts fat-free, reduced-sodium chicken broth
    1/4 cup tomato paste (unsalted)
    1 lb. kielbasa (can use turkey if you like), cut in half lengthwise and sliced 1/3-inch thick
    1/2 oz. red wine, or red wine vinegar
    8 tbsp parmesan cheese, shredded or grated


In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.

In a large stockpot over medium heat, heat the olive oil and saute the onions, leeks, garlic, salt, pepper, thyme, and cumin for 8-10 minutes, or until the vegetables are translucent and tender. Add the celery and carrots and saute for another 6-8 minutes. Add the chicken stock, tomato paste, and drained lentils, cover, and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, or until the lentils are cooked through and tender. Check the seasonings. Add the kielbasa and red wine and simmer until the kielbasa is hot. Serve sprinkled with 1 tbsp of grated parmesan cheese. Makes 8 servings.

Number of Servings: 8

Recipe submitted by SparkPeople user MSMINDYLEE.

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