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Satisfying lentil and sausage soup with lots of flavor and dreamed up by a 6-year-old!

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Recipe Summary

prep:
20 mins
cook:
40 mins
total:
1 hr
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat olive oil in a large stockpot over medium heat. Add sausage and cook until nearly cooked through, about 5 minutes. Remove sausage from the pot, leaving browned bits and drippings in the pot. Add carrots, celery, and onion. Cook until onion is soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Pour in lentils and tomatoes and stir for a few times.

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  • Pour in chicken stock and return sausage to the pot. Stir to mix and add bay leaves.

  • Bring to a boil over medium-high heat, reduce heat to medium, cover, and simmer for 25 minutes. Season with salt and pepper.

Cook's Notes:

You can use pork or chicken sausage and brown or green lentils.

Use homemade or store-bought chicken stock.

Nutrition Facts

397 calories; protein 26.7g; carbohydrates 41g; fat 13.5g; cholesterol 51.8mg; sodium 1214.4mg. Full Nutrition
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