Sausage and Lentil Soup

Lentils are classed as pulses or legumes, the seeds or dried fruits of which are edible by humans and/or livestock. Beans, peanuts, peas, and even tamarinds are all legumes.

Lentils can be yellow, red, green, brown, and black, and they figure largely in the cuisine of India, although Canada, apparently, is the largest exporter of lentils in the world (see Lentil, (last visited Apr. 1, 2016).)

Ingredients for Sausage and Lentil Soup

  • 1/2 lb. Italian sausage, cooked
  • 1 large onion. chopped
  • 1 small green pepper. chopped
  • 1 small carrot, chopped
  • 1 large clove garlic
  • 1 bay leaf
  • 2 cups chicken broth
  • 1 lb. tomatoes, chopped
  • 1 cup water
  • 3/4 cup lentils
  • 1/2 cup Dijon mustard

Preparing Sausage and Lentil Soup

In a 4-quart saucepan, combine all ingredients except mustard. Simmer for 1-1/2 hours. Mix in mustard and serve. Add additional broth or water if necessary.

Servings: 4

Vegan Version of Sausageless Lentil Soup:

Omit the sausage, substitute vegetable broth for the chicken broth, and you’re done!