Surprisingly hearty for such a tiny legume, lentils are the perfect match for smoky sausage and winter vegetables in this thick soup.
Lentil-Sausage-Vegetable Soup
- Prep Time 20 min
- Total 60 min
- Servings 5
- Ingredients 12
Ingredients
- 1 tablespoon oil
- 2 medium carrots, sliced (1 cup)
- 2 medium stalks celery, sliced (1 cup)
- 1 medium onion, chopped (1/2 cup)
- 1 garlic clove, minced
- 1 cup dried lentils, sorted, rinsed
- 1/2 lb. cooked smoked sausage, quartered lengthwise, sliced
- 1 (4.5-oz.) jar sliced mushrooms, drained
- 1/4 teaspoon dried thyme leaves
- 1/4 teaspoon pepper
- 1 cup water
- 2 (14-oz.) cans chicken broth
Instructions
-
Step1Heat oil in large saucepan or Dutch oven over medium-high heat until hot. Add carrots, celery, onion and garlic; cook 3 to 4 minutes or until vegetables are crisp-tender, stirring frequently.
-
Step2Add all remaining ingredients. Bring to a boil. Reduce heat; cover and simmer 30 to 40 minutes or until lentils and vegetables are tender.
Nutrition
305
Calories
17g
Total Fat
19g
Protein
29g
Total Carbohydrate
4g
Sugars
Nutrition Facts
Serving Size: 1 1/3 Cups
- Calories
- 305
- Calories from Fat
- 155
- Total Fat
- 17g
- 26%
- Saturated Fat
- 5g
- 25%
- Cholesterol
- 25mg
- 8%
- Sodium
- 1310mg
- 55%
- Total Carbohydrate
- 29g
- 10%
- Dietary Fiber
- 10g
- 40%
- Sugars
- 4g
- Protein
- 19g
% Daily Value*:
- Vitamin A
- 90%
- 90%
- Vitamin C
- 4%
- 4%
- Calcium
- 4%
- 4%
- Iron
- 26%
- 26%
Exchanges:
1 Starch; 2 High-Fat Meat;Carbohydrate Choice
1Tips from the Betty Crocker Kitchens
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