Sausage & Lentil Soup

5.0

(4)

3 Reviews

This hearty sausage and lentil soup is flavorful and filling. Precooked lentils, steamed lentils or canned lentils all work well in this earthy fall soup.

Liv Dansky

Updated on June 19, 2024

Reviewed by Dietitian

Emily Lachtrupp, M.S., RD

Tested by

EatingWell Test Kitchen

Sausage and Lentil Soup — Photo:
Brie Goldman

Active Time:

35 mins

Total Time:

1 hr

Servings:

Nutrition Profile:

Diabetes-Friendly Nut-Free Soy-Free Egg-Free Gluten-Free

Jump to Nutrition Facts

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Ingredients

1 tablespoon extra-virgin olive oil
8 ounces hot Italian pork sausage, casings removed
1 medium leek, sliced (white and light green parts only)
1 cup chopped celery, leaves reserved for garnish
1 cup chopped carrots
4 cloves garlic, chopped
2 teaspoons chopped fresh thyme
½ teaspoon ground pepper
¼ teaspoon salt
3 tablespoons tomato paste
4 cups lower-sodium vegetable broth
4 cups loosely packed chopped stemmed collard greens
1 ½ cups cooked lentils or 1 (14-ounce) can, rinsed
1 (14 ounce) can no-salt-added diced tomatoes
1 tablespoon aged sherry vinegar
6 tablespoons Parmesan cheese, grated

Directions

Heat oil in a large Dutch oven over medium heat. Add sausage; using a spatula, press the sausage into an even layer in the pot. Cook, undisturbed, until golden brown on the bottom, about 4 minutes. Using a spoon or spatula, stir the sausage to crumble it into smaller pieces; cook, stirring occasionally, until no longer pink, about 3 minutes. Add leek, celery and carrots; cook, stirring often, until the vegetables are tender, about 10 minutes. Stir in garlic, thyme, pepper and salt; cook, stirring constantly, until fragrant, about 1 minute. Add tomato paste; cook, stirring constantly, until the tomato paste is darkened and caramelized, about 2 minutes.

Brie Goldman
Stir in broth, collards, lentils and tomatoes; bring to a boil over medium-high heat. Reduce heat to medium-low and simmer, covered, until the flavors meld and the collards are tender, about 20 minutes.

Brie Goldman
Remove from heat; stir in vinegar. Divide the soup among 6 bowls; sprinkle with Parmesan. Garnish with the reserved celery leaves, if desired.

Brie Goldman

To make ahead

Refrigerate in an airtight container for up to 3 days.

Originally appeared: EatingWell.com, November 2022

Nutrition Facts (per serving)

287	Calories
16g	Fat
24g	Carbs
13g	Protein

Nutrition Facts
Servings Per Recipe 6
Serving Size about 1 1/3 cups
Calories 287
% Daily Value *
Total Carbohydrate 24g	9%
Dietary Fiber 8g	29%
Total Sugars 6g
Protein 13g	26%
Total Fat 16g	21%
Saturated Fat 5g	25%
Cholesterol 33mg	11%
Vitamin A 6215IU	124%
Vitamin C 22mg	24%
Vitamin D 1IU	0%
Vitamin E 1mg	9%
Folate 54mcg	14%
Vitamin K 121mcg	101%
Sodium 732mg	32%
Calcium 167mg	13%
Iron 3mg	17%
Magnesium 23mg	5%
Potassium 473mg	10%
Zinc 1mg	9%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

Sausage & Lentil Soup

Ingredients

Directions

To make ahead

Nutrition Facts (per serving)

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