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Lentil-Sausage-Vegetable Soup

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By Betty Crocker Kitchens
Updated May 10, 2010
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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
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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

  • Step 
    1
    Heat 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.
  • Step 
    2
    Add 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
1
*Percent Daily Values are based on a 2,000 calorie diet.

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