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Quick Lentils & Sausage Soup

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Quick Lentils & Sausage Soup


Soups, Beans


(Public for All)

A hearty, comforting dish ready in 30 minutes! For convenience, I use frozen, pre-cut veggies. Add some hot, crusty bread, and you've got a great weeknight meal. Not to mention that it is extremely economical.


  • Extra-Virgin Olive Oil
  • 1/4 cup diced onions
  • 1/4 cup diced celery*
  • 1/4 cup diced carrots
  • 2 cans chicken broth (low sodium)
  • 1/4 cup dried lentils
  • 1/4 package turkey kielbasa or smoked sausage, diced
  • black pepper to taste
  • 1/4 tsp. dried thyme
  • *(1 TBS. of dried celery flakes may be substituted for fresh celery. Carrots may be increased to 1/2 cup to make up for the celery.)


Heat a saucepan over medium heat. Add oil to the pan - - about two turns of the pan. Add veggies and sautee until crisp-tender. While those are cooking, pour lentils in a bowl and cover with boiling water from a kettle. Once veggies are crisp-tender, add chicken broth, herbs/seasonings, and drained lentils. Simmer on low for 20 - 30 min. or until lentils are tender. Add sausage and heat until warmed through. Taste for seasoning - - add salt if desired, although the sausage usually provides enough saltiness. Servings: 2. (Recipe may be doubled.)

Recipe is courtesy of: Me





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Amy D'Anthony


Amy D'Anthony

Influences: The Southern women in my family; Ina Garten; Paula Deen; Nigella Lawson

Location: Marietta, GA

Favorite Piece of Cooking Equipment: Kitchen Scissors

Favorite Recipes:

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