Chunky Sausage Lentil Soup

Name: Chunky Sausage Lentil Soup
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 10 servings (3-1/2 quarts)
Ingredients: 8 cups water; 1 package (16 ounces) dried lentils, rinsed; 1 package (19-1/2 ounces) Italian turkey sausage links, casings removed and crumbled; 2 medium onions, chopped; 2 celery ribs, chopped; 2 medium carrots, cut into 1/4-inch slices; 6 garlic cloves, minced; 3 cans (14-1/2 ounces each) reduced-sodium beef broth; 1 can (28 ounces) crushed tomatoes; 1 medium red potato, diced; 1-1/2 teaspoons dried thyme; 1-1/2 teaspoons coarsely ground pepper; Salad croutons, optional

TEST KITCHEN APPROVED

Total Time:Prep: 30 min. Cook: 25 min.

Recipe by Donna Scarano, East Hanover, New Jersey

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Mar. 11, 2022

Lentils are an inexpensive but nutritious power food, and these days, a hot, filling and flavorful family meal at a great price is a real comfort. My husband just loves this soup and it freezes well. —Donna Scarano, East Hanover, New Jersey

Can you freeze Chunky Sausage Lentil Soup?

Reserving croutons for later, freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary. Top each serving with croutons if desired.

TEST KITCHEN APPROVED

Chunky Sausage Lentil Soup

Contest Winner

Add your review

Yield:10 servings (3-1/2 quarts)

Prep:30 min

Cook:25 min

Save Saved Saving email print

Ingredients

8 cups water
1 package (16 ounces) dried lentils, rinsed
1 package (19-1/2 ounces) Italian turkey sausage links, casings removed and crumbled
2 medium onions, chopped
2 celery ribs, chopped
2 medium carrots, cut into 1/4-inch slices
6 garlic cloves, minced
3 cans (14-1/2 ounces each) reduced-sodium beef broth
1 can (28 ounces) crushed tomatoes
1 medium red potato, diced
1-1/2 teaspoons dried thyme
1-1/2 teaspoons coarsely ground pepper
Salad croutons, optional

Text Ingredients

Shop Recipe

Directions

1
In a large saucepan, bring water and lentils to a boil. Reduce heat; cover and simmer for 18-22 minutes or until lentils are tender. Drain.

2
Meanwhile, in a Dutch oven, cook the sausage, onions, celery and carrots over medium heat until meat is no longer pink and vegetables are tender; drain. Add garlic; cook 2 minutes longer.
3
Stir in the broth, tomatoes, potato, thyme and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until potato is tender. Stir in lentils; heat through. Serve with croutons if desired.

Nutrition Facts

1-1/3 cups (calculated without croutons): 314 calories, 6g fat (1g saturated fat), 36mg cholesterol, 681mg sodium, 43g carbohydrate (4g sugars, 17g fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 2 vegetable.

Loading Popular in the Community

Loading Reviews