Hearty Lentil and Sausage Soup

Any good sausage will do, but I prefer the French garlic sausage. If you cannot find this, substitute a good-quality kielbasa.

Serves: 4Hands-on: 10 minutesTotal: 45 minutesDifficulty: Easy

Serves: 4


  • 8 oz. smoked sausage
  • 2 Tbsp. butter or extra-virgin olive oil
  • 1 small white onion, small diced
  • 1 celery stalk, sliced
  • 2 garlic cloves, minced
  • 1 bay leaf
  • 2 cups brown lentils
  • 5 cups chicken broth
  • Salt and pepper, to taste


  • In the soup pot, cook the sausage over medium heat until well browned. Leave the fat in the pan. Remove sausage and slice into rounds. Return to pan.
  • Add the butter or oil and heat on medium-high. Add the onion, celery, carrot, garlic, and bay leaf. Sauté for about 3 minutes, until the vegetables begin to soften.
  • Add the lentils and stir well. Add the broth. Cover, and simmer for 25 minutes.
  • Season with salt and pepper. Ladle into warmed bowls.