Lentil Sausage Soup

Total Time:
2 hr
15 min
15 min
1 hr 30 min

4 quarts; 8 to 10 servings

  • 1 pound French green lentils (recommended: du Puy)
  • 1/4 cup olive oil, plus extra for serving
  • 4 cups diced yellow onions (3 large)
  • 4 cups chopped leeks, white and light green parts only (2 leeks)
  • 1 tablespoon minced garlic (2 large cloves)
  • 1 tablespoon kosher salt
  • 1 1/2 teaspoons freshly ground black pepper
  • 1 tablespoon minced fresh thyme leaves
  • 1 teaspoon ground cumin
  • 3 cups medium diced celery (8 stalks)
  • 3 cups medium diced carrots (4 to 6 carrots)
  • 3 quarts Homemade Chicken Stock, recipe follows, or canned broth
  • 1/4 cup tomato paste
  • 1 pound kielbasa, cut in 1/2 lengthwise and sliced 1/3-inch thick
  • 2 tablespoons dry red wine or red wine vinegar
  • Freshly grated Parmesan, for serving
  • Homemade Chicken Stock:
  • 3 (5-pound) chickens
  • 3 large onions, unpeeled and quartered
  • 6 carrots, unpeeled and halved
  • 4 celery stalks with leaves, cut in thirds
  • 4 parsnips, unpeeled and cut in 1/2, optional
  • 20 sprigs fresh flat-leaf parsley
  • 15 sprigs fresh thyme
  • 20 sprigs fresh dill
  • 1 head garlic, unpeeled and cut in 1/2 crosswise
  • 2 tablespoons kosher salt
  • 2 teaspoons whole black peppercorns

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 20 minutes, or until the vegetables are translucent and tender. Add the celery and carrots and saute for another 10 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 drizzled with olive oil and sprinkled with grated Parmesan.

Homemade Chicken Stock:

Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, salt, and peppercorns in a 16 to 20-quart stockpot with 7 quarts of water and bring to a boil. Skim the surface as needed. Simmer uncovered for 4 hours. Strain the entire contents of the pot through a colander, discarding the chicken and vegetables, and chill. Discard the hardened fat, and then pack the broth in quart containers.

Yield: 6 quarts

View All

Pairs Well With

Jammy, earthy red wine

  • Find easy pairings for your favorite recipes, Bobby's perfect picks and party ideas.
Cooking Tips
More Recipes and Ideas
4.7 298
This soup was ok. I was disappointed, given the rave reviews. I am guessing that the problem was that I could not find green lentils and had to substitute regular lentils. Other than that, I followed the recipe exactly. The green lentils must make a huge difference. item not reviewed by moderator and published
This recipe is amazing. I have made it without meat (to keep it a bit more healthy) and I have also made it with Italian sausage. I follow the recipe almost exactly but I do also add a bunch of spinach during the last 20 minutes of cooking just to give it some more nutrition and flavor. The end result is always a big crowd pleaser. I was able to feed 10 adults with some left over! item not reviewed by moderator and published
I think this might be the 3rd or 4th time I have made this and every time is just delicious! This time I halfed the recipe and totally messed up on my measurements and less carrots more celery and it was just as delicious! Basically if this is your first time cooking this Devine soup, you really can't mess it up if you just stick to the basic ingredients! My kielbasa was left over from being cooked this morning at breakfast! item not reviewed by moderator and published
I made this soup twice now both times delicious! The second time I used my emulsion blender leaving a smoother broth with smaller chunks of carrot and celery. I use Trader Joe's lentils and Whole Foods kielbasa Coleman's. I made this for a potluck at church and all the ladies asked for the recipe. I make soup all the time and this is a family favorite! Thank you Ina for another wonderful recipe to add to my repertoire! item not reviewed by moderator and published
Another great recipe! I finally found the French lentils at Whole Foods in the bulk section. Worth the search... I made the stock, with one exception, I used 2 leftover carcasses from her roast chicken recipe (kept in the freezer after meal) -- rather than the whole chickens & simmer for several hours. Wonderful and rich every time and makes about 3 quarts. Perfect for this recipe. This is a wonderfully flavorful, hearty and rich lentil soup. Since the stock was homemade, the salt was just fine. I did add several handfuls of baby spinach at the same time as I added the sausage. It wilts quickly and adds nice color and yet another healthy note. Thanks Ina! item not reviewed by moderator and published
Ina elevates a lentil soup to new heights. item not reviewed by moderator and published
Best lentil soup I've ever made. item not reviewed by moderator and published
I made this soup tonight substituting browned sweet Italian sausage for the kielbasa. OMG! It's fabulous. Wonderful recipe. item not reviewed by moderator and published
Thank you, Ina! This recipe converted my husband who thought he was a lentil hater to someone who now asks me to make this soup again and again. Perfect January comfort food and, as other reviewers have noted, so adaptable to the veggies and other ingredients you have around. item not reviewed by moderator and published
SOOOOOO GOOOOOD!!! Very hearty and filling. I needed to add more chicken stock than the recipe recommended, but ohhh man that was some good stuff! item not reviewed by moderator and published

Not what you're looking for? Try:

Sausage, Kale, and Lentil Soup

Recipe courtesy of Rachael Ray