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Sausage and Lentil Soup - A hearty soup made with sausage, lentils, and vegetables like carrots and celery, often flavored with herbs like thyme and rosemary.
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Lightened Up Copycat Recipe of Ina Garten's Sausage Lentil Soup Recipe

Course Main Course
Prep Time 14 minutes
Cook Time 1 hour 29 minutes
Soaking Time for Lentils (15 Minutes) 15 minutes
Servings 6

Ingredients

  • 1 Lb Green Lentils
  • 2 Tbl Olive Oil
  • 4 Cups Diced Yellow Onions About 3 Large Onions
  • 4 Cups Chopped Leeks - White and Light Green Parts Only About 2 Large Leeks
  • 1 Tbl Minced Garlic
  • 1 Tbl Kosher Salt
  • 1.5 Tsp Freshly Ground Pepper
  • 1 Tsp Dried Thyme Leaves
  • 1 Tsp Ground Cumin
  • 3 Cups Medium Diced Celery About 8 Stalks
  • 3 Cups Medium Diced Carrots About 5 Carrots
  • 3 Quarts Fat Free Chicken Broth
  • 1/4 Cup Tomato Paste
  • 1 Lb Turkey Kielbasa or Smoked Turkey Sausage
  • 2 Tbl Red Wine Vinegar
  • Grated Parmesan Cheese, Optional for Serving

Instructions

  • In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.
  • In a large stockpot over medium heat, heat the olive oil and saute the onions, leeks, garlic, salt, pepper, thyme, and cumin for 20 minutes, or until the vegetables are translucent and tender.
  • Add the celery and carrots and saute for another 10 minutes. Add the chicken stock, tomato paste, and drained lentils, cover, and bring to a boil.
  • Reduce the heat and simmer uncovered for 1 hour, or until the lentils are cooked through and tender. Check the seasonings. Add the kielbasa and red wine and simmer until the kielbasa is hot.
  • Serve sprinkled with grated Parmesan (Optional)
  • This makes 6 large servings. Each serving is about 2 cups and is 6 Points on Weight Watchers. Enjoy!