Go Back
+ servings
Sausage and Lentil Soup
Print Recipe
5 from 2 votes

Sausage and Lentil Soup

I really love lentils. They are so tasty, versatile, and filling. They combine nicely with almost any ingredient. Here I have added sausage, perhaps an unlikely combination, but, believe me, this is a very delicious soup you will enjoy serving over and over again!
Prep Time20 mins
Cook Time2 hrs
Total Time2 hrs 20 mins
Course: Main Course
Cuisine: American
Servings: 6 servings
Author: Savory With Soul


  • 1 Tbsp olive oil
  • 1 medium onion, finely chopped
  • 1 Tbsp garlic, finely chopped
  • cup celery leaves and tender inside parts
  • ½ pound chorizo or other sausage, formed in ½-inch balls
  • 1 pound dry lentils, soaked overnight and rinsed
  • 8 cups chicken broth
  • 2 large carrots, sliced (about 1 cup)
  • 1 packed cup kale, spine removed and chopped
  • ½ tsp ground black pepper, or to taste
  • 1-½ tsp ground coriander
  • 1 tsp salt, more to taste
  • green onion, sliced (optional)
  • sour cream or plain yoguart (optional)


  • On medium heat in a large skillet, heat olive oil and add onion, garlic, and celery.  Saute, stirring frequently, for about 5 minutes or until veggies are tender.
  • Add sausage and cook until lightly browned, about 5-10 minutes, stirring periodically.
  • Add lentils, chicken broth, carrots, kale, black pepper, and coriander (wait to add salt when lentils are tender).
  • Cover and simmer on low heat for 2 hours or until tender and flavors have melded nicely.  Add salt and taste for desired doneness.
  • Top with green onions and/or sour cream or plain yogurt.  This is optional, but really adds a nice flavor to the soup.
  • Serve with salad and crusty bread!