Sunday, November 2, 2014

Hearty Sausage and Red Lentil Soup

With the temperatures beginning to cool off, the warmth of a good hearty soup fills the need for dinner. Serve with some hot biscuits or homemade bread along with a green salad and you've got a full meal.
To be honest, many nights we skip the salad and just serve it with bread. Since the soup is packed with lots of veggies you can know your nutritional needs are met.

If you are one of the wise ones who has dehydrated vegetables on hand, you could easily turn this into a mix. Combine ¼ cup dried onions, ¼ cup dried celery, ½ cup dried carrots, 2 tsp dried garlic, 1 lb red lentils, 1 Tbsp chicken bouillon, 2 bay leaves, ½ tsp dried oregano, ½ tsp dried basil, and 1 tsp dried parsley in a ziplock bag. When ready to make, pour mix into soup pot and add sausage, water, tomato sauce, and diced tomatoes. Simmer until all vegetables and lentils are tender. Add salt and pepper to taste. I love having a few soup mixes waiting in the pantry for a busy day. Life seems much easier to tackle when dinner is already figured out.

Hearty Sausage and Red Lentil Soup

½ lb pork sausage, browned
1 large onion, chopped
1 stalk celery, chopped
1½ cups sliced carrots
1 Tbsp minced garlic
1 lb dry red lentils
1 Tbsp chicken bouillon
7 cups water
1 (8oz) can tomato sauce
1 (28oz) can diced tomatoes
2 bay leaves
½ tsp dried oregano
½ tsp dried basil
1 tsp dried parsley
Salt and pepper to taste

Additional water, if desired
Shredded cheddar or Parmesan cheese for garnish

Combine all ingredients in a stock pot and simmer for 30-40 minutes until vegetables and lentils are tender. Add additional water if more broth is desired. Serve with a bit of shredded cheese for garnish.


  1. Tammy, here's a lentil and wheat soup my family likes:

    Italian Lentil Stew
    Tip: cook cracked wheat and lentils ahead; chill; then freeze until needed. Makes a healthy fast food meal….

    1/2 lb. sausage (Jimmy Dean is a good brand, on sale)
    1 onion, finely chopped
    1 clove garlic, minced
    2 c. cooked lentils (brown or green)
    1 and 1/4 to 1 and 1/2 c. cooked cracked wheat
    1 can (14.5 oz) crushed tomatoes
    1 can tomato sauce (8 oz.)
    up to 2 c. of water (use tomato sauce can)
    2 to 3 tsp. italian seasonings
    salt and pepper to taste

    In a large pot: brown meat-wheat, onion, and garlic. Add cooked lentils, cooked cracked wheat, crushed tomatoes, tomato sauce, water, and seasonings. Bring to a boil, turn heat to low, cover; simmer 15 to 20 minutes. Makes 6 to 8 servings. Leftovers chill/freeze well.

    NOTE: to cook lentils: 1 c. dry brown or green lentils + 2 c. water. Bring to boiling, turn heat to low, cover. Simmer for 35 to 40 minutes or until lentils are tender.

    1. I love the idea of cooking the cracked wheat and lentils ahead of time. Anything I can do to speed up dinner another night is worth it to me! Have you ever cooked the wheat berries and used them instead of the cracked wheat? Their texture would be a good addition to this soup.