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Lentil soup in bowl with spoon.
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Carrabba's Lentil and Sausage Soup

Lentil and Sausage Soup - a delicious combination a great flavor profile packed with fresh veggies this is hearty and filling.
Course Lunch or Dinner
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 servings
Calories 503kcal
Author Deb Clark

Ingredients

  • 1 cup red lentils
  • 2 large carrots peeled and 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
  • ½ teaspoon pepper
  • ¼ teaspoon red pepper flakes

Instructions

  • Brown sausage in a large stock pot over medium heat. Get a good sear on both sides.
  • While the sausage is cooking, prepare the vegetables.
  • Remove the browned sausage 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 and carrots and sauté for about 5 minutes, season with salt and pepper.
  • Add the garlic and sauté another minute before adding back in the sausage and all of the pan juices.
  • 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 are cooked.
  • Keep an eye on the soup and stir it a couple of times.
  • Add the green peas just before serving and stir well. They will heat thru immediately and the soup will be ready to serve.

Notes

If the soup is too thick, add in an additional cup of water, stir and combine.

Nutrition

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