There’s nothing like a bowl of hearty Lentil Soup with Smoked Sausage to warm you up on a chilly day! This cozy recipe combines tender lentils, smoky sausage, and savory veggies in a rich broth that’s bursting with flavor. Whether you’re new to cooking lentils or just looking for a satisfying one-pot meal, this recipe is simple, flexible, and guaranteed to become a weeknight favorite. Let’s get cooking!
Why You Will Love This Recipe
This Lentil Soup with Smoked Sausage is my go-to when I need something nourishing but fuss-free. The smoked sausage adds a punch of savory flavor that pairs perfectly with earthy lentils, while carrots and celery keep the texture fresh and balanced. Best of all, it’s ready in under an hour, freezes beautifully, and tastes even better the next day!
Ingredients
- 1 cup dried green or brown lentils (rinsed)
- 12 oz smoked sausage (kielbasa or andouille work great), sliced
- 1 medium yellow onion (diced)
- 2 carrots (peeled and diced)
- 2 celery stalks (chopped)
- 4 garlic cloves (minced)
- 6 cups low-sodium chicken or vegetable broth
- 1 bay leaf
- 1 tsp smoked paprika
- 1/2 tsp dried thyme
- 2 tbsp olive oil
- Salt and black pepper to taste
Ingredient Prep Guide
Lentils: Always rinse lentils under cold water in a fine mesh strainer. Check for small stones or debris (it’s rare but worth a quick glance!). Don’t use red lentils here—they get too mushy.
Sausage: Slice smoked sausage into 1/4-inch thick rounds. For extra flavor, lightly brown them before adding to the soup.
Veggies: Dice onion, carrots, and celery into similar-sized pieces so they cook evenly. Mince garlic finely to avoid bitter bites.
Equipment & Tools
- Large pot or Dutch oven
- Wooden spoon or spatula
- Sharp knife and cutting board
- Measuring cups and spoons
Step-by-Step Instructions
1. Cook the Sausage: Heat olive oil in a large pot over medium heat. Add sliced sausage and cook for 3-4 minutes until lightly browned. Remove with a slotted spoon and set aside. Leave the flavorful oil in the pot—this adds depth to the soup!
2. Sauté the Vegetables: Add onion, carrots, and celery to the pot. Cook for 5-6 minutes until softened. Stir in garlic, smoked paprika, and thyme, cooking for 1 more minute until fragrant.
3. Simmer the Soup: Pour in broth, then add rinsed lentils and the bay leaf. Bring to a boil, then reduce heat to low. Cover and simmer for 25-30 minutes, until lentils are tender but not mushy. Stir occasionally to prevent sticking.
4. Finish and Season: Return the sausage to the pot. Simmer uncovered for 5 minutes to meld flavors. Remove bay leaf. Taste and season with salt and pepper as needed (smoked sausage often adds enough salt).
Key Details
Total Time: 50 mins (Prep: 15 mins | Cook: 35 mins)
🍽️ Servings: 4-6 people
⚙️ Equipment: Large pot, wooden spoon, knife
Serving Suggestions
Serve this smoky lentil soup with crusty bread or a side of fluffy rice. For freshness, add a squeeze of lemon or a dollop of creamy Greek yogurt. A sprinkle of fresh parsley or grated Parmesan makes it look restaurant-worthy. It’s perfect for cozy family dinners or meal prep lunches!
Pro Tips
Boost the Flavor: If your broth is bland, add a Parmesan rind while simmering for umami richness. Want more heat? Add a pinch of red pepper flakes with the paprika.
Texture Matters: For thicker soup, mash some lentils against the pot with a spoon. For brothier soup, add 1/2 cup water or extra broth before serving.
Greens Optional: Stir in a handful of spinach or kale during the last 2 minutes of cooking for added color and nutrients.
Storage and Reheating Instructions
Let soup cool completely before transferring to airtight containers. Store in the fridge for up to 5 days or freeze for 3 months. Reheat gently on the stovetop over medium-low heat, adding a splash of water or broth if needed. Avoid boiling to keep lentils tender.
Troubleshooting
Soup Too Thick? Lentils absorb liquid as they sit. Just add broth or water when reheating until you reach your preferred consistency.
Lentils Still Hard? Older lentils take longer to cook. Simmer 10-15 minutes longer with extra broth if needed.
Too Salty? Balance with a teaspoon of lemon juice or vinegar, or add a peeled potato wedge to absorb excess salt while simmering.
Frequently Asked Questions
Can I use turkey sausage instead?
Yes! Smoked turkey sausage works well, but add 1/2 tsp liquid smoke to mimic that deep flavor.
Is this recipe gluten-free?
Yes, as long as your sausage and broth are certified gluten-free. Double-check labels to be safe.
Can I make this vegetarian?
Absolutely! Swap the sausage for 1 cup of chopped mushrooms and use vegetable broth. Add 1 tsp soy sauce for depth.
Lentil Soup with Smoked Sausage
Ingredients
- 1 cup dried green or brown lentils rinsed
- 12 oz smoked sausage kielbasa or andouille work great, sliced
- 1 medium yellow onion diced
- 2 carrots peeled and diced
- 2 celery stalks chopped
- 4 garlic cloves minced
- 6 cups low-sodium chicken or vegetable broth
- 1 bay leaf
- 1 tsp smoked paprika
- 1/2 tsp dried thyme
- 2 tbsp olive oil
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add sliced sausage and cook for 3-4 minutes until lightly browned. Remove with a slotted spoon and set aside. Leave the flavorful oil in the pot.
- Add onion, carrots, and celery to the pot. Cook for 5-6 minutes until softened. Stir in garlic, smoked paprika, and thyme, cooking for 1 more minute until fragrant.
- Pour in broth, then add rinsed lentils and the bay leaf. Bring to a boil, then reduce heat to low. Cover and simmer for 25-30 minutes, until lentils are tender but not mushy. Stir occasionally to prevent sticking.
- Return the sausage to the pot. Simmer uncovered for 5 minutes to meld flavors. Remove bay leaf. Taste and season with salt and pepper as needed.
