Chunky Sausage Lentil Soup

Total Time Prep: 30 min. Cook: 25 min.
Yield 10 servings (3-1/2 quarts)
Contest Winner
Test Kitchen Approved
Lentils are an inexpensive but nutritious power food, and these days, a hot, filling and flavorful family meal at a great price is a real comfort. My husband just loves this soup and it freezes well. —Donna Scarano, East Hanover, New Jersey

Ingredients

  • 8 cups water
  • 1 package (16 ounces) dried lentils, rinsed
  • 1 package (19-1/2 ounces) Italian turkey sausage links, casings removed and crumbled
  • 2 medium onions, chopped
  • 2 celery ribs, chopped
  • 2 medium carrots, cut into 1/4-inch slices
  • 6 garlic cloves, minced
  • 3 cans (14-1/2 ounces each) reduced-sodium beef broth
  • 1 can (28 ounces) crushed tomatoes
  • 1 medium red potato, diced
  • 1-1/2 teaspoons dried thyme
  • 1-1/2 teaspoons coarsely ground pepper
  • Salad croutons, optional

Directions

  1. In a large saucepan, bring water and lentils to a boil. Reduce heat; cover and simmer for 18-22 minutes or until lentils are tender. Drain.
  2. Meanwhile, in a Dutch oven, cook the sausage, onions, celery and carrots over medium heat until meat is no longer pink and vegetables are tender; drain. Add garlic; cook 2 minutes longer.
  3. Stir in the broth, tomatoes, potato, thyme and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until potato is tender. Stir in lentils; heat through. Serve with croutons if desired.

Nutrition Facts

1-1/3 cups (calculated without croutons): 314 calories, 6g fat (1g saturated fat), 36mg cholesterol, 681mg sodium, 43g carbohydrate (4g sugars, 17g fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 2 vegetable.

Lentils are an inexpensive but nutritious power food, and these days, a hot, filling and flavorful family meal at a great price is a real comfort. My husband just loves this soup and it freezes well. —Donna Scarano, East Hanover, New Jersey
Recipe Creator

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