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+ servings

Sausage and Lentil Soup

Course: Soup/Stews
Cuisine: American
Servings: 6 -8
Author: Michelle De La Cerda
Sausage and Lentil Soup ~ Robust and hearty, lentils, kale, sausage, and mushrooms in a drinkable broth made aromatic from fennel and oregano.


  • 1-16 oz pkg Italian sausage; casings removed.
  • 1 medium onion; diced
  • 2 celery ribs; diced
  • 1/2 cup carrots , grated or chopped matchsticks
  • 8 oz . mushrooms; chopped
  • 1 1/2 cup lentils; picked , rinsed, and drained
  • 10 cups water/broth or some combination thereof
  • 4 cloves garlic; minced/grated
  • 3 tbsp . red wine vinegar
  • 1 tsp . fennel seed; ground with mortar and pestle
  • 1 tsp . oregano
  • 1/4 tsp . salt; +/- to taste
  • 1/4 tsp . pepper; +/- to taste
  • 1 bunch kale; de-stemmed and torn
  • Extra virgin olive oil


  1. In a large pot or Dutch/French oven, brown the sausage crumbles.
  2. Once cooked, drain the rendered fat and set the sausage aside.
  3. Add olive oil if needed to the pot, and sauté the garlic, onions, celery, carrots and mushrooms on medium high heat. Cook for 3-5 minutes or until veggies begin to soften.
  4. Add the fennel seed to a mortar and pestle (or a zip close bag) and crush the seeds.
  5. Add the salt, pepper, fennel, and oregano; stir well.
  6. Once they bloom or become fragrant, add the lentils, mix well.
  7. Pour the water/broth in and mix well. Return the sausage to the pot and add the vinegar.
  8. Bring to a boil and reduce heat and simmer for about 30 minutes or until the lentils are tender.
  9. Once the lentils are cooked, add the kale pieces to the soup, cook for 2 minutes and serve.