Sausage and Lentil Soup

Ingredients

• Lentils – For the best results, use brown or green lentils because they hold up well during cooking. Other varieties like red, yellow, or black lentils cook too quickly for this soup. Want more tips? Check out this post on how to cook lentils.
• Oil – Olive oil works great, but any oil suitable for sautéing will also do the trick.
• Sausage – Use a fully cooked variety like Polish kielbasa or smoked sausage. If you prefer fresh sausage, try our Italian sausage lentils.
• Vegetables – Onion, carrots, celery, and garlic create a flavorful base. A generous amount of spinach is added at the end for a pop of color and to boost the nutritional value of this delicious soup.
• Liquid – We use a combination of water and chicken broth. If you prefer using only broth, opt for reduced sodium to prevent the soup from becoming too salty. If you’re using just water, enhance the flavor with chicken base or a bouillon cube.
• Spices – The sausage adds a lot of flavor to the soup, so all you need is a touch of black pepper and salt, if needed, at the end.
• See the recipe card for detailed quantities and preparation instructions.

How to make sausage and lentil soup

1. Heat the olive oil in a large pot over medium heat. Add the
   onions, carrots, and celery. Cook for 3-4 minutes until the onions are translucent. Stir frequently.

2. Add the garlic and black pepper, cook for 1 minute, stirring frequently.

3. Add the kielbasa sausage to the pot and cook for 2-3 minutes, stirring frequently.

4. Add the lentils, chicken broth, and water. Bring to a boil over high heat, then reduce to medium or medium-low, cover, and simmer for 25-30 minutes until the lentils are tender, stir occasionally.

5. When the lentils are soft lower the heat to low. Add the spinach and stir until it wilts.

6. Taste the soup and add salt if needed. As a reference, we added ½ teaspoon to ours. Serve with bread or crackers for dipping, if desired.

Substitutions and variations

• Use kale or Swiss chard instead of spinach – These greens are heartier than spinach, so cook them a little longer until tender.
• Substitute any fully cooked smoked sausage for kielbasa – You can use turkey, pork, or a beef combination. For a spicy kick, try andouille sausage.
• Add other vegetables – Toss in a handful of soft vegetables like zucchini, yellow squash, or broccoli a few minutes before the soup is done. If you’re using harder vegetables like potatoes or butternut squash, add them earlier in the cooking process to ensure they soften.
• Spice it up – For those who like a bit more heat, add a pinch of red pepper flakes or a dash of hot sauce to the broth.

Storing and reheating instructions

Refrigerate: Allow the lentil soup to cool, then transfer it to airtight containers. Store in the refrigerator for up to 3-4 days.

Freeze: Cool the soup completely before transferring it to freezer-safe containers or zip-top bags. Label with the date and freeze for up to 2-3 months.

Reheating: To reheat the soup, warm it in a saucepan over medium heat, stirring occasionally until heated through. Alternatively, you can use the microwave by placing the soup in a microwave-safe dish and heating it on high, stirring occasionally until hot. If the soup is frozen, thaw it overnight in the refrigerator before reheating it in a saucepan or microwave until hot.

Reheating Tips: If the soup thickens too much during storage or reheating, add 1-2 tablespoons of water or chicken broth to loosen it up. Stir well and add more if needed.

Food Safety Guidance: Always reheat leftovers to an internal temperature of 165°F. For more information on food storage and safety guidelines, visit the U.S. Department of Agriculture and foodsafety.gov.

Frequently asked questions