Lentil and Sausage Soup

Lentil and Sausage Soup

Lentil and Sausage Soup - Lentil and sausage are heavenly together. It's a delicious combination, one of those flavor profiles that fit just right!  
Course Soups &amp, Stews
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 servings
Calories 503kcal
Author Deb Clark


  • 1 cup red lentils
  • 1 yam peeled & diced
  • 1 pound mild Italian sausage
  • 1 yellow onion peeled and diced
  • 1 clove garlic peeled and finely diced
  • 1 cup frozen peas
  • 4 cups chicken stock
  • 1-2 cups water
  • 1 teaspoon salt
  • 1/2 teaspoon pepper


  • Brown the sausage in your stock pot over medium heat. Get a good sear on both sides, cut it into small bite sized pieces. 8-10 minutes
  • While the sausage is browning, chop the onion and peel and dice the yam into small half inch pieces. Also mince the garlic and set aside.
  • When the sausage is browned, remove from the stockpot to a plate and set aside. If you need additional oil in the stock pot, add 1 tablespoon olive oil and then the onion & yam and sauté for about 5 minutes, season with salt & pepper. Add the garlic & sauté another minute before adding back in the sausage. Add the chicken stock and 1 cup of water. Loosen all the brown bits in the bottom of the pan by scraping them with your spoon. Give everything a good stir.
  • Increase the heat to medium high and bring it to a boil. Reduce to a simmer and continue to cook for about 20-25 minutes or until the lentils and yams are cooked. Keep an eye on the soup and stir it a couple of times. If the soup is too thick, add in an additional cup of water.
  • Add in the peas just before serving and stir well. They will heat thru heat thru immediately and the soup will be ready to serve.


Calories: 503kcal | Carbohydrates: 48g | Protein: 25g | Fat: 22g | Saturated Fat: 7g | Cholesterol: 59mg | Sodium: 1109mg | Potassium: 1298mg | Fiber: 13g | Sugar: 5g | Vitamin A: 350IU | Vitamin C: 25.3mg | Calcium: 51mg | Iron: 4.2mg