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Sausage and Lentil Soup

A field editor from Casper, Wyoming, Kathy Anderson suggests serving her soup with sourdough bread.
  • Total Time
    Prep: 15 min. Cook: 1-1/4 hours
  • Makes
    6-8 servings (2 quarts)

Ingredients

  • 1/2 pound bulk Italian sausage
  • 1 large onion, chopped
  • 1 medium green pepper, chopped
  • 1 large carrot, chopped
  • 2 cans (10-1/2 ounces each) condensed chicken broth, undiluted
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 cup water
  • 1 garlic clove, minced
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 3/4 cup dried lentils, rinsed

Directions

  • In a Dutch oven or soup kettle, cook sausage over medium heat until no longer pink; drain. Add the next nine ingredients.
  • Bring to a boil. Add lentils. Reduce heat; cover and simmer for 60-70 minutes or until the lentils are tender.
Nutrition Facts
1 cup: 145 calories, 4g fat (1g saturated fat), 12mg cholesterol, 732mg sodium, 17g carbohydrate (5g sugars, 7g fiber), 10g protein.

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