Lentil Soup with Italian Sausage

  • Yield 6 to 8 servings

Once you make this soup, you'll want to prepare it often.


1 (16-ounce) package lentils
1 1/2 pounds Italian sausage
1 large onion, chopped
3 garlic cloves, crushed
6 cups water
3 carrots, sliced
6 beef bouillon cubes
2 tablespoons oregano
1/4 cup chopped fresh parsley
1 teaspoon salt
Freshly ground pepper to taste
1 (10-ounce) package frozen chopped spinach, thawed
Grated Parmesan cheese


  1. Sort and rinse lentils.  Combine with enough water to cover in a bowl.  Soak for 3 hours or longer; drain.
  2. Brown the sausage with the onion and garlic in a stockpot, stirring until the sausage is crumbly; drain.  Stir in the lentils, 6 cups water, carrots, bouillon cubes, oregano, parsley, salt and pepper, cover.
  3. Bring to a boil; reduce heat.  Simmer for 1 hour, stirring occasionally.  Stir in the spinach.  Simmer for 2 hours, stirring occasionally.
  4. Ladle into soup bowls, sprinkle with the cheese.
  5. Prepare 1 day in advance to enhance the flavor.  May freeze for future use.

Recipe reprinted with permission from the Junior League of Huntsville’s Sweet Home Alabama (Huntsville, Al., 1995).



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